Skillet Chicken and Biscuit Dumplings

"A very easy skillet adaptation of a great comfort food -- and with almost no clean-up since everything is in a single pan. This is yet another adaptation of a "My Great Recipes" card. The original recipe called for one cut-up chicken, I prefer to use just thighs. You can pick any pieces/parts you want. I'd stay away from boneless, though, I think it would dry out too much. (Please correct me if I'm wrong!)"
 
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Ready In:
55mins
Ingredients:
8
Serves:
4
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ingredients

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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

  1. Needed to use up thighs and drumsticks I had in the freezer and this worked perfectly. I used a lidless skillet and tried to substitute with tight foil as a lid. Not a good idea...half the biscuits were gooey. Learned my lesson ;)
     
  2. Yummy, yummy, yummy! The only modification that I made was to add broccoli and cauliflower instead of peas and carrots...but only because I didn't have any carrots! My kids really loved the dumplings!
     
  3. We all loved it! I used thighs and drumsticks. Will be using this recipe again and again, maybe using different vegetables.
     
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Tweaks

  1. Yummy, yummy, yummy! The only modification that I made was to add broccoli and cauliflower instead of peas and carrots...but only because I didn't have any carrots! My kids really loved the dumplings!
     

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<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <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. <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg> <br> <br>
 
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