Next, after the chicken has simmered for about 15-20 minutes, I remove it from the pot and let it cool slightly. While it’s cooling, I take the opportunity to pop open that can of biscuits. I cut the chicken into bite-sized pieces, then return it to the pot, which is now bubbling away with all those delicious veggies. Now, here comes the fun part! I take each biscuit and pull it apart gently into about four pieces, dropping them into the simmering broth. They’ll puff up and create those fluffy dumplings we all love!
I reduce the heat to low and let everything simmer for another 10-12 minutes until the dumplings have beautifully risen. I give everything a gentle stir, allowing the chicken and dumplings to soak up all those flavors. Before serving, I usually sprinkle a bit of fresh parsley on top. The colors pop, and trust me; the taste is simply divine!
Pro Tips for Best Results
One thing I’ve learned through the years is not to rush the sautéing of the veggies. I tested this three ways — sautéing for just a minute or two versus allowing them to turn golden — and the depth of flavor is notably better when you let them soften properly. It creates a rich base for the entire dish!
Another tip is to go easy on the salt initially; you can always add more later, especially since the broth may already contain sodium. I often taste as I go, adjusting seasoning after adding the chicken.
Lastly, I recommend letting the chicken rest for a couple of minutes before cutting it into cubes. This helps retain its juices, ensuring that your chicken pieces are tender and flavorful.
Common Mistakes to Avoid
One common mistake is not using enough liquid. If you skimp on the broth, your dish may turn out too thick and the dumplings might dry out. Don’t be shy with that broth; it’s essential for creating a rich, sumptuous gravy. (See the next page below to continue…)