dinner

Chicken and Dumplings

10 Mins

10 Servings

Ingredients

6 Fresh Boneless Skinless Chicken Thighs

1 tablespoon canola oil

1/2 cup celery, diced

1/2 cup carrot, diced

1-1/2 quart chicken broth

1 teaspoon poultry seasoning

1 tablespoon cornstarch

3/4 cup milk, 2%

1 can refrigerated biscuits, 10 oz

It’s called a classic for a reason. Tender thighs simmer in hot broth, surrounded by cooked vegetables. Perfect to dip a warm biscuit in.

Directions

1. Heat canola oil over medium-high heat in a large Dutch oven; add celery and carrot, cook 2 minutes.

2. Add the chicken, chicken broth, and seasoning. Bring to a boil.

3. Reduce heat and simmer 20 minutes.

4. Combine cornstarch and milk. Add to pot.

5. Cut each biscuit into quarters. Drop into broth.

6. Cover and simmer 20 minutes.

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