Make and share this Chicken and Dumplings With Southern Buttermilk Biscuit Dumplings recipe from Food.com.
Provided by Kaitlin Cav
Categories Chicken
Time 45m
Yield 4 people, 4 serving(s)
Number Of Ingredients 14
Steps:
- Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes).
- Blend in shortening with fork until crumbly.
- Mix baking soda into buttermilk.
- Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.
- Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.
- After stew has reached a boil, drop spoonfuls of biscuit dough into stew.
- Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say "yum"!
Nutrition Facts : Calories 813.8, Fat 40.3, SaturatedFat 18.5, Cholesterol 186.7, Sodium 1797.9, Carbohydrate 54.1, Fiber 1.8, Sugar 3.9, Protein 55.8
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