Chicken Pot Pie Dumpling Soup

The first time that I made this soup it was a creamy chicken vegetable. Each time I made it I kept making it thicker and thicker until it was like chicken pot pie. That's when I added a can of refrigerator biscuits to the top. The biscuits are golden brown on the top and soft and doughy on the bottom like a dumpling.

Thanks for taking a look, and if you like this instructable please give me a vote.

Step 1: Ingredients

1 1/2 lb. Chicken (3 chicken breasts)
Carrots
Celery
Onion
Garlic
Everglade Seasoning
64 oz. Chicken Broth (homemade chicken stock if you have it, I ran out)
Salt
Butter
Flour
Milk
1 can of large flaky refrigerator biscuits

Most of the measurements are based on personal taste and what I happen to have available.

Comments

[AtlGlamDoll]

Since I'm not a fan of celery, I think I'd replace it with either peas or split asparagus tops. Would this work well? Which would be best?

[bwente]

The celery is just one third of a Mirepoix. It adds a nice hearty flavor to the stock. If you already have a good chicken stock, you can skip it. I would add cooked peas after the rest of the ingredients are mixed in and before you bake it in the oven. In fact adding peas would make it more like a traditional chicken pot pie. Yummy!

Perfect for a rainy afternoon.

[the one snow man]

makes me hungry

[angelabchua]

Uhm. I want this in my mouth.