Make these simple and delectable pancakes with Almond Breeze® Vanilla almondmilk, fresh or frozen blueberries, and cinnamon for a new favorite breakfast recipe in the family.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- 3 tablespoons butter
- 2 pounds chicken thighs
- 8 slices bacon
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 (14 ounce) can vegetable broth
- 1 (26 ounce) can condensed cream of chicken soup
- 1 cup water
- ½ cup heavy cream
- ½ teaspoon paprika
- 1 (8.75 ounce) can sweet corn, drained
- ground black pepper to taste
- 1 (10 ounce) can buttermilk biscuits
Instructions
- Melt butter in a large skillet over medium-high heat. Cook chicken in hot butter on both sides until just cooked through. Transfer chicken to a plate and allow to cool slightly. Scrape chicken drippings into a large stockpot; set the stockpot aside. Use forks to pull chicken meat from the bones and chop into small pieces or shred; set aside.
- Place bacon in the same large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve 1 tablespoon bacon drippings.
- Place the large stockpot with chicken drippings over medium-high heat. Cook and stir carrots, celery, onion, and garlic in hot chicken drippings until onion is soft and transparent. Add vegetable broth, chicken, and reserved bacon grease; bring to a boil. Reduce heat to medium and simmer for 12 minutes.
- Stir in condensed soup, water, heavy cream, and paprika. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in corn; season with pepper.
- Tear each biscuit into quarters and drop into stew. Reduce heat to medium-low; stir occasionally until dough is cooked through and forms dumplings on the top of stew, about 10 minutes. Remove from heat and garnish servings with crumbled bacon.
Nutrition Facts
| Calories | 533 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 12 g |
| Sodium | 1473 mg |
| Sugars | 7 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This was a stew that you could eat with a fork! I enjoyed it, but would make a couple adjustments next time. There wasn’t enough liquid towards the end to make the dumplings float to the top, so I was trying to bury them in stew to make sure they would cook. Next time I would add the water with the broth, and cook the dumplings before adding the chicken, remove them with a slotted spoon when they float to the top, then resume with the chicken and later return the dumplings to the pot towards the end to warm them back up. I might also double the water or add more broth, depending on how much liquid the dumplings absorb.
Tasty and popular. Another one of recipes which one can tweak over time and make it your own.
Absolutely delicious! I will always use this recipe for chicken and dumplings. I added xtra cream and chicken broth. Don’t like veg broth.
Amazing
I made the dumplings from the biscuit mix,,,, milk, mix, parsley,let it rest for a bit, drop, by tsp or tb, depending how big you want your dumplins,cover 4 10mins, uncover 10. Read the box. I love em.
I added or oregano, thyme, rosemary and cumin. Teaspoon each. Turned out delicious!
Made this following recipe. It was very rich. The biscuits did take longer to cook. There is a lot of fat in this recipe. If I made again I would make modifications to make less rich.
Used chicken broth instead of vegetable broth (didn’t have time to rush to the store for it) and still turned out great (though a little too much chicken flavor, still great).
I omitted the bacon. it was still excellent.
Very filling. This was more time consuming than another chicken & dumpling recipe I have that uses a slow cooker. I think I’ll keep with that one, but use some of the ideas here using paprika instead of the other recipe using Italian seasoning. I also like using frozen corn over a can. Won’t be making this recipe again.
I boiled my chicken I used butter for the vegetables ! I didn’t use bacon .. and I used chicken broth not vegetable it was so delicious and didn’t use corn because my hubby picked of cream corn instead of sweet corn … all in all I am excited to eat a huge fish
It’s really good everyone in my family loves it
Not sure what I expected, but the big pieces of dumpling were a bit too big, and the amount of broth the recipe called for, seemed to be too little. My husband liked it, but my kids were just ok with it.
This was ok, but I agree with other reviewers that this took a long time to make for the end result. Definitely could’ve achieved the same result with some short cuts. Also, the biscuits became very “goopy” in the dish. I also had to add quite a bit more salt for taste. I think this dish would’ve been better by just pouring the sauce over biscuits. Not a big hit with my kids, except for the bacon, which for me, didn’t add much as a garnish.
Made this recipe on a cool and rainy night and it was perfect! I substituted three pearl onions for the red onions simply because I didn’t have a red onion. (Who doesn’t have a red onion? Go figure!). But I trudged ahead, and it turned out great. Will revisit this recipe.
Very good, but doubt that I will use thighs I the future – too much of a hassle compared to previous C&D dishes I have made for no significant difference in taste. Reduced cream in half and added equal part 2% milk. Also added English peas and halved the bacon amount.
A very delicious meal The entire family loved it! I used chicken broth and added a dash of poultry seasoning and some green beans. Super yummy!!! Most definitely a keeper. Can’t wait to share the recipe with friends.
It was OK. Nothing special. It was way too many dumplings.
Easy to make (and that’s coming from someone that doesn’t cook much!) and perfectly delicious!
Will make again but will tear biscuits smaller.
It was excellent! Perfect balance of ingredients!