“This is the very best dumplings you will ever have, or pretty darn close. These are soooo good, and better on a cold day. Please let me know how you like it.”
1hr 15mins

Ingredients Nutrition

  • 4 -5 chicken thighs
  • 2 quarts water
  • 1 medium white onion (diced)
  • 2 stalks celery (chopped)
  • 14 cup green peas
  • 14 cup diced carrot (diced)
  • 13 cup white wine (as much as you like)
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 2 (7 1/2 ounce) canspillsbury biscuits (the kind you buy in the 4 packs, not the large biscuits)
  • 2 teaspoons garlic salt
  • 1 teaspoon pepper
  • 12 teaspoon poultry seasoning


  1. Boil thighs in 2 quarts water until done (until juice is clear when you poke it).
  2. Take chicken pieces out put into separate dish.
  3. Add your onion, celery, peas and carrots.
  4. Now add your wine.
  5. Cook until boiling.
  6. It's time to add your biscuits by pinching off small pieces of each biscuit and dropping them into boiling water.
  7. Now you need to give it a good stir to separate the biscuit pieces.
  8. Let it boil for a couple of minutes, then add your soups.
  9. Stir until soup is pretty much dissolved.
  10. The boiling will slow down when you add your soups so let it get to a rapid boil again.
  11. Now turn your heat down and let simmer for about 20-25 minute until desired texture of your dumplings.
  12. Tear your chicken into bite size pieces, add back to soup.
  13. Stir then serve.

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