Easy Chicken and Dumplings
So good. Double this recipe for leftovers.
1 rotisserie chicken, deboned and shredded
5 carrots, diced
3 celery stalks, diced
1 onion, diced
1 t dried parsley
2 T butter
3/4 t salt
1/2 t smoked paprika
1/2 t dried thyme
1/2 t black pepper
4 c chicken stock
1 can cream of potato
1 small can Grands Biscuits, cut in 4's
In a large stock pot over med-high heat, melt butter and add carrots, celery, onion, parsley, salt, pepper, thyme, paprika, Stir well, cook for about 7-8 minutes.
Add chicken stock, cream of potato soup, and shredded chicken, Stir well. Bring to a low boil, reduce heat to a simmer, cover pot with lid. Simmer for 25-30 minutes.
Remove lid, add biscuits on top of the mixture, do not stir. Cover pot with lid and allow to cook without uncovering on a low simmer for 25 minutes.
Serve and enjoy.
