Description
This comforting American classic brings together tender bite-sized chicken and velvety, savory gravy in one pot. By using condensed cream of mushroom soup as a flavor-packed base and refrigerated biscuit dough for fluffy, airy dumplings, this recipe delivers a hearty, restaurant-quality meal in under an hour. Perfect for busy weeknights, it eliminates the need for complex roux-making while ensuring consistent, savory results that the whole family will love.
Ingredients
2 lbs Chicken Breast, cut into 1-inch cubes
2 cans Condensed Cream of Mushroom Soup
3 cups Low-sodium Chicken Broth
1 can Refrigerated Biscuits, cut into quarters
1.5 cups Frozen Mixed Vegetables (peas and carrots)
1 tsp Dried Thyme
0.5 tsp Freshly cracked Black Pepper
1 tbsp Neutral oil
Instructions
Heat a large stockpot over medium heat with one tablespoon of neutral oil.
Sear the chicken cubes until they turn golden brown on all sides.
Stir in the cream of mushroom soup and chicken broth until the mixture reaches a smooth consistency.
Add the frozen mixed vegetables, thyme, and black pepper to the pot.
Bring the soup mixture to a gentle boil, then reduce the heat to a low simmer.
Drop the quartered biscuit pieces into the simmering liquid one by one to prevent clumping.
Cover the pot tightly with a lid to trap the steam for the dumplings to expand.
Simmer for 15 minutes without removing the lid to keep the texture fluffy.
Notes
Keep the lid sealed tightly throughout the 15-minute steaming process to ensure the dumplings become light and fluffy. Do not peek, as escaping steam can cause the dumplings to deflate or become dense.
- Prep Time: 15
- Cook Time: 35
- Category: Trending
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
