Skillet Chicken and Biscuit Dumplings
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 6 chicken thighs (with or without skin, your choice)
- 1 teaspoon paprika
- 1⁄4 cup butter or 1/4 cup margarine
- 1 (10 3/4 ounce) can condensed chicken broth
- 1 tablespoon minced onion (fresh or dried)
- 1⁄2 teaspoon poultry seasoning
- 3 cups frozen peas and carrots (thawed)
- 1 (8 ounce) package refrigerator buttermilk biscuits
directions
- Sprinkle paprika over chicken.
- Melt butter in large skillet. Add chicken pieces and brown in the butter. Pour off drippings.
- Add enough water to the broth to equal 1 1/2 cups.
- Pour over chicken. Add onion and seasonings.
- Cover and simmer for 25 minutes.
- Add peas and carrots and top with biscuits.
- Simmer, uncovered for 10 minutes.
- Cover and simmer another 10 minutes.
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Reviews
RECIPE SUBMITTED BY
SheCooksToConquer
United States
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<br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too.
<br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip.
<br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful.
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