Chicken Filled Biscuit Dumplings

A novel way to make chicken and dumplings!


  • 3 (5 ounce) cans boned chicken or 1 chopped chicken breast
  • 1/4 cup chopped celery
  • 4 tablespoons chopped onion
  • 1 teaspoon parsley flakes
  • 1/8 to 1/4 teaspoon pepper
  • 1 (10 count) package buttermilk biscuits
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup or golden mushroom soup
  • 1/2 cup chopped green bell pepper


  1. Chop canned chicken; place in mixing bowl. Add celery, 2 tablespoons onion, parsley flakes and pepper; mix well.
  2. Separate biscuits; pat or roll out each biscuit to a 4-inch circle. Place a small amount of chicken mixture on each biscuit. Wrap dough around mixture; press edges together firmly.
  3. Combine soups, 1 1/4 cups water, bell pepper and remaining onion in a 3-quart saucepan; heat until bubbly, stirring occasionally. Place dumplings, sealed edges down, in soup mixture; spoon soup mixture over dumplings. Cover tightly. Cook over medium heat for 15 to 20 minutes, or until dumplings are cooked through.
  4. Serve hot, using soup mixture as sauce.

Yield: 10 dumplings