It doesn’t get any more “comfort food” than homemade chicken and dumplings. Serve with a big piece of crusty bread, this meal is even better the second day!
When I think of comfort or “cold weather” food I think of hearty soups, slow cooked roast with and mashed potatoes, or maybe even a saucy pasta dish, but none of those compare to homemade chicken and dumplings. This dish might not be the prettiest to photograph (hello there all beige food…), but it is creamy goodness. I love to use rotisserie chicken to punch up the extra flavor and cheap biscuits for the perfect texture.
I made this dish for my husband shortly after we started dating and I could tell he wasn’t really a big fan of it. Well, that’s not exactly true; he doesn’t really show emotion about food. I’ve learned instead of asking him if he likes something to just tell him that if he doesn’t speak up it will make it into the menu rotation. He was always quick to suggest something else any time I wanted to make chicken and dumplings, but it wasn’t until five years into our marriage that I found out he really doesn’t like them! He says he just can’t get past the fact that it’s literally “boiled biscuits”. Haha!!
And to that I say, more boiled biscuits please. I like them to be soft on the outside with just a little bit of dry bite inside. Be sure to try them while they’re cooking to reach your desired level of doneness. You don’t want them to be gummy or over-cooked.
Chicken and Dumplings
- 2 (14) oz cans of chicken broth
- 1/2 chicken bouillon cube
- 1/2 tsp poultry seasoning
- 2 cans of biscuits
- 1/4 tsp pepper
- 2 chicken breasts cooked and shredded
- Bring the chicken broth and seasonings to a boil in a large pot..
- Cut or pinch the biscuits into small pieces and add to the pot.. (About the size of a quarter.)
- Cover and simmer for 10-15 minutes.
- Add the cooked chicken just before serving.