Creamy Chicken & Veggie Dumplings
Creamy Chicken & Veggie Dumplings
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 celery sticks, diced
- 1 teaspoon garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups cooked chicken, shredded
- 1 can refrigerated biscuit dough, 16.3 ounce
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
⏱️ 1 min
- 2
Add the diced onion, diced carrot, and diced celery sticks to the skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min
- 3
Add the minced garlic to the skillet and sauté for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Stir in the frozen peas and frozen corn.
⏱️ 1 min
- 5
Pour in the chicken broth, milk, and heavy cream. Stir to combine all ingredients.
⏱️ 1 min
- 6
Season the mixture with salt, black pepper, and dried thyme. Stir well to distribute the seasonings.
⏱️ 1 min
- 7
Add the shredded cooked chicken to the skillet and stir well to incorporate it into the creamy vegetable mixture.
⏱️ 1 min
- 8
Bring the entire mixture to a gentle simmer.
⏱️ 2 min
- 9
While the mixture is simmering, open the can of refrigerated biscuit dough. On a clean surface, cut each biscuit into 4 pieces.
⏱️ 2 min
- 10
Carefully drop the cut biscuit pieces directly into the simmering mixture in the skillet, spacing them out as much as possible.
⏱️ 1 min
- 11
Cover the skillet with a lid and cook for 15 minutes, or until the dumplings are cooked through, fluffy, and no longer doughy in the center.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken & Veggie Dumplings
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 celery sticks, diced
- 1 teaspoon garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups cooked chicken, shredded
- 1 can refrigerated biscuit dough, 16.3 ounce
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
⏱️ 1 min - 2
Add the diced onion, diced carrot, and diced celery sticks to the skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min - 3
Add the minced garlic to the skillet and sauté for 1 minute more, until fragrant.
⏱️ 1 min - 4
Stir in the frozen peas and frozen corn.
⏱️ 1 min - 5
Pour in the chicken broth, milk, and heavy cream. Stir to combine all ingredients.
⏱️ 1 min - 6
Season the mixture with salt, black pepper, and dried thyme. Stir well to distribute the seasonings.
⏱️ 1 min - 7
Add the shredded cooked chicken to the skillet and stir well to incorporate it into the creamy vegetable mixture.
⏱️ 1 min - 8
Bring the entire mixture to a gentle simmer.
⏱️ 2 min - 9
While the mixture is simmering, open the can of refrigerated biscuit dough. On a clean surface, cut each biscuit into 4 pieces.
⏱️ 2 min - 10
Carefully drop the cut biscuit pieces directly into the simmering mixture in the skillet, spacing them out as much as possible.
⏱️ 1 min - 11
Cover the skillet with a lid and cook for 15 minutes, or until the dumplings are cooked through, fluffy, and no longer doughy in the center.
⏱️ 15 min