Chicken and Dumplings


3 Boneless, skinless Chicken Breasts

2 pats (about 2 tsp) butter

2 cans cream of chicken soup

1 can chicken broth

4 carrots sliced

4 stalks of celery, sliced

1 small can peas

1 can of grands fluffy buttermilk biscuits (8 biscuits) cut into quarters

In slow cooker add butter and chicken breasts at the bottom. Spoon cream of chicken soup over chicken breasts. Pour in can of chicken broth. Place carrots and celery on top. Cook on high 6 hours.

Carefully shred chicken and then add can of peas. Place quartered biscuits on top and continue to cook on high for 1 more hour.


Chicken In A Biscuit



Preheat oven to 400 degrees

2 cans (10-1/2 ounce) cream of chicken soup

1/4 cup milk

1/4 tsp black pepper

2 cups diced carrots (canned)

2 cups peas (canned)

1 cup diced potatoes (canned)

you can use a frozen veggie mixed thawed if you like

2 cups cooked chicken, cubed

1 package refrigerated biscuits (8-10)

1 deep dish pie pan

Stir the soup, milk, pepper, carrots, peas, potatoes and chicken in a small bowl. Pour mixture into deep dish pie pan and bake for 15 minutes at 400 degrees, or until the mixture is hot and bubbling. Stir the mixture and then arrange biscuits on top. Bake for another 15-20 minutes until biscuits are golden brown. ENJOY! 🙂