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Basic Chicken and Dumplings


  • 2 tablespoons butter

  • 2 cloves garlic, minced

  • 3 cups cooked and shredded chicken

  • 8 oz evaporated milk

  • 1 (10.5 oz) can of cream of chicken

  • 40 oz chicken broth

  • salt and freshly cracked black pepper, to taste

  • 2 (16.3 oz) cans buttermilk biscuits

  • 1/4 cup all purpose flour, optional


  1. In a large heavy bottomed pot, melt butter over medium-high heat. Add garlic. Cook, stirring often until tender, about 6-8 minutes.

  2. Add the shredded cooked chicken, chicken broth, evaporated milk,

and bring to a simmer. Season soup to taste with salt and pepper.

  1. Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.

  2. Add them to the pot and cook for about 8-9 minutes. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!

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