All the flavor of Grandma’s dumplings, but with a quick weeknight trick: biscuits!! You will definitely have leftover biscuit balls after adding most into the pot. I sprinkle mine with cinnamon sugar and bake them as a little snack!
- 1 rotisserie chicken (about 2-3 c.)
- 2 (16.3 oz.) cans Pillsbury Grands Butter Tastin’ biscuits
- 1 (10.5 oz.) can cream of chicken condensed soup
- 32 oz. chicken broth
- 1.5 c. milk
- 1/2 tsp. poultry seasoning
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 4 Tbsp. (1/2 stick) butter, cubed
- Take a biscuit and cut it into four sections one way. Rotate and cut into four more sections perpendicular to the last four sections. You will end up with 16 dough pieces. Take each piece of dough and roll it into a firm ball between your fingers. Place onto a sheet pan. Once all the dough is used, place into the fridge (they will become more firm).
- In a large pot combine the chicken broth, cream of chicken soup, and milk. Whisk until smooth and cook over medium heat until the soup dissolves. Add in the poultry seasoning, black pepper, and salt. Bring to a full boil and add in the butter slowly (to prevent splashing).
- Reduce the heat to medium heat so that it is no longer boiling, but simmering.
- When the butter has melted, start dropping the dough into the mixture. They will fall to the bottom and pop up to the surface. Be careful not to crowd them. Once the top surface is completely full, use a spoon to clear an open area so the biscuits can drop to the bottom. You will not use all of the biscuit balls!
- Once all the biscuits have been added, allow to simmer while the thickener is prepared. Combine 1/4 c. flour and 3/4 c. milk. Whisk together until combined. Slowly add the thickener to the pot and stir together.
- When the mixture begins to thicken, add in the diced chicken. Cover and cook for about 20 minutes over low heat, stirring occasionally.
Yields 6 servings.
Eat, Bork, and Be Merry!