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Chicken and Dumplings with Vegetables

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Pillsbury Kitchens
Updated Apr 29, 2021
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Chicken and Dumplings with Vegetables

  • Prep Time 30 min
  • Total 55 min
  • Ingredients 13
  • Servings 6
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Ingredients

  • 2 tablespoons butter
  • 1 package (14 oz) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery (about 3 stalks)
  • 3 cloves garlic, finely chopped
  • 1 bag (1 lb) frozen mixed vegetables
  • 2 cups chicken broth (from 32-oz carton)
  • 3 tablespoons chopped fresh parsley leaves
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

Instructions

  • Step 
    1
    In 4-quart saucepan or Dutch oven, melt butter over medium-high heat. Add chicken, onions, celery and garlic; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink.
  • Step 
    2
    Add frozen mixed vegetables, broth, parsley, salt and poultry seasoning. Heat to boiling, stirring occasionally. In small bowl, stir milk and flour until smooth. Add to chicken mixture; bring to a boil.
  • Step 
    3
    Reduce heat to low. Separate dough into 12 biscuits. Cut each biscuit in half. Starting around edges of saucepan, arrange biscuit halves on top of chicken mixture, overlapping slightly in spiral fashion. Cover; cook 20 to 25 minutes or until biscuits are fluffy and no longer doughy. Stir chicken mixture gently before serving.

Nutrition

480 Calories
10g Total Fat
27g Protein
69g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
1780mg
74%
Potassium
430mg
12%
Total Carbohydrate
69g
23%
Dietary Fiber
4g
17%
Sugars
12g
Protein
27g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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