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“I adapted this recipe from a recipe on a box of biscuit mix. I have added ingredients to the original recipe, which was a little thin for my taste. I like my soups and such to be thick with ingredients. I used canned chicken, but if you have leftover cooked chicken, feel free to use it (or use turkey for variety).”

Ingredients Nutrition

  • 12 cup milk
  • 1 12 cups frozen peas and carrots
  • 3 (5 ounce) cans cooked chicken, drained
  • 1 (8 ounce) can mushrooms, drained (stems & pieces)
  • 1 (18 ounce) can mushroom soup (not cream of mushroom, look at the premium brands for creamy mushroom soup)
  • 1 cup biscuit mix
  • 13 cup milk
  • paprika


  1. In a large saucepan, combine the ½ cup milk, peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted "creamy mushroom soup" as cream of mushroom soup. Do not used condensed cream of mushroom soup; look at the premium brands for "creamy mushroom soup" which is a ready to eat product.)
  2. Heat to boiling, stirring frequently.
  3. While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough.
  4. After soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls.
  5. Sprinkle dumplings with paprika.
  6. Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more.
  7. Serve hot.

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