Chicken and Dumplings

(from JCav’s recipe box)

Use the cheap refrigerator biscuits, the jumbo and/or more expensive ones do not create a superior product

Source: My MIL

Prep time: 30 minutes
Cook time: 90 minutes
Serves 8 people

Categories: chicken, easy, main course


  • 1 whole chicken, 3 lbs
  • Salt and pepper
  • 8 oz frozen peas and carrots
  • 6 cans refrigerator biscuits.


  1. In a large pot, boil a whole chicken in salted water until done, about 45 minutes. Remove and set aside to cool, reserving broth.

  2. In the meantime, cut all the biscuits in half.

  3. After removing the chicken, drop the biscuits into the boiling broth. As the pot gets very full, you will need to use a large spoon or spatula to hold the dumplings to the side as you add the additional biscuits.

  4. Cook dumplings on a gentle boil for 15 minutes. Stir occasionally.

  5. In the meantime, remove all the meat from the chicken, discarding the bones and skin.

  6. After dumplings are about done, add the peas and carrots and cook for another 10 minutes.

  7. Return chicken to the pot, simmer for a few minutes to reheat the chicken.

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