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Biscuit Dumplings and Chicken

Yield 4 servings


  • 4 bone-in chicken breast halves, skinned (3 pounds)
  • 6 cups water
  • 1 tablespoon Creole seasoning
  • 1 (11-ounce) can refrigerated biscuits

How to Make It

  1. Bring first 3 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 30 to 35 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven; let chicken cool. Bone and cut chicken into bite-size pieces.

  2. Place biscuits on a floured surface; roll or pat to 1/8-inch thickness. Cut biscuits into thirds.

  3. Bring broth to a boil. Drop biscuits, 1 at a time, into boiling broth; add chicken. Cook, stirring occasionally, 10 minutes.

  4. Quick Tip: Substitute 6 cups reduced-sodium chicken broth for water; use 3 cups chopped cooked chicken.