Quick Chicken and Dumplings

Originally shared by Jenny K. of Virginia.

Canned biscuits make this chicken-and-dumplings recipe quick and approachable. The broth and milk create a creamy base while the biscuit pieces cook into soft dumplings.

Ingredients

• 1 large can chunk chicken breast, drained with the liquid reserved
• 1 can chicken broth
• 4 tablespoons butter
• 2 cups milk
• 1 tablespoon cornstarch
• 1 can jumbo buttermilk biscuits
• 1 cup chopped carrots or frozen mixed vegetables, optional
• Black pepper, to taste

Directions

1. Pour the reserved chicken liquid and chicken broth into a large saucepan.
2. Add the butter and vegetables, if using. Bring to a gentle boil.
3. In a separate bowl, whisk the milk and cornstarch until smooth.
4. Slowly whisk the milk mixture into the boiling broth.
5. Cut each biscuit into approximately six pieces.
6. Drop the biscuit pieces into the broth and reduce the heat to medium-low.
7. Simmer gently, stirring occasionally, until the dumplings are puffed and cooked through.
8. Stir in the chicken and cook until heated through.
9. Season with black pepper before serving.