Ingredients:
3 -4 chicken breast halves
1 (32 ounce) cans chicken broth or 1 (32 ounce) cans stock
32 fluid ounces water
1 large onions ( chopped)
1 stalk celery ( chopped)
1 large carrots ( sliced)
salt and pepper
2 (10 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
Directions:
Bring broth and water to a boil in large pot. Add onion, celery, carrots, salt and pepper. (Remember you have a lot of broth to flavor).
Add chicken. Cover and simmer over medium heat for about 1 1/2 hours.
Remove chicken to slightly cool.
Turn heat on high.
During this time rip each biscuit into 3 pieces, add to pot coating each piece with broth.
Cover, cook for about 7 minutes.
Remove lid, gently flip or stir dumplings to cook other side.
Cover for 7-10 minutes until dumplings seem sturdy.
Taste gravy, salt and pepper to taste.
Remove skin from chicken, and rip from bone into chunks.
Add chicken back to pot, simmer on low for about 5-10 minutes.
The dumplings will look like a large amount, but they will shrink as they cook.
Also, they will float and cover the entire pot, so don’t worry!
Enjoy, they are delicious!
Servings: 6
Time preparation: 10 min.
Time total: 130 min.