Creamy Chicken & Dumplings

12 oz cooked chicken, we usually use rotisserie chicken or crock pot chicken I made for this recipe
2 tbsp butter
1 stalk celery, sliced
1 med carrot, chopped
1 med onion, chopped (recipe says wedged, but who is going to eat a whole wedge of onion..?  Well our oldest son S might, but… we’re cooking so we chopped it)
1 ¼ cup broth
1 condensed cream of mushroom w/ roasted garlic soup
1/8 tsp pepper
4.5 oz ref. biscuits (we use a bigger package so we can use the extra and bake them regularly and have as a “dipper” for the liquid that remains after we eat all the chunks out…mmmm)
1 cup froz. Peas

1. place butter, celery, carrot, onion in pot and cook for ~4 mins
2. while you are occasionally stirring the above, whisk your broth and soup together
3. pour in whisked mixture and pepper, bring to boil and then simmer covered for ~20 mins [tip – I have found simmering on our gas stove is difficult so I watch it carefully and turn it off for a few mins and then turn it back on low so it can truly simmer, low on our stove still leaves the pot at a good boil… if you come across any tips/tricks PLEASE share]
4. while you are simmering away take 4 of your large biscuits, or 5 if you want them packed in there and cut them up into quarters, or smaller if you want more “dumplings” **
5. add your cut up biscuits to your soup after the ~20mins and simmer covered another 10-15 mins… you can use a toothpick to test your dumplings, if it comes out clean your done… you can also use a sharp knife if you don’t have toothpicks we have found out [we have made this recipe a few times ;-)]
6. serve and enjoy!!

 

**we have also used dropped biscuits for this recipe and the difference is the dropped ones you make (mixing 1 cup biscuit mix and 1/3 cup milk) tend to SWELL a lot LARGER than the ref. biscuits… but they were NOT bad, esp if you season the biscuits you make.

*adapted from BHG: Biggest Book of Slow Cooker Recipes – page 360

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