Easy Chicken and Dumplings

Ingredients

• 4 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 ribs celery, chopped
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• ¾ cup all-purpose flour
• 64 oz chicken stock (8 cups)
• 2–3 bay leaves
• 1 can (16.3 oz) refrigerated biscuits
• 1 whole rotisserie chicken, pulled (about 3 cups)
• ½ cup heavy cream
• Uncle Dibbz Durtty Bird Rub, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot over medium heat, melt the butter. Add diced onion and cook for 2 minutes. Then add celery and carrots. Season with Durtty Bird Rub and sauté until softened, about 6–8 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Sprinkle in flour and stir constantly for 3–4 minutes to form a blond roux.
4. Slowly pour in chicken stock while stirring. Bring to a simmer and stir until smooth. Raise the heat slightly to thicken.
5. Add bay leaves, reduce heat to medium-low, cover, and simmer for 30 minutes.
6. On a floured surface, separate biscuits. Press each one flat and cut into quarters (or smaller, if preferred).
7. Drop biscuit pieces into the simmering pot. Stir gently, cover, and simmer for 18–20 minutes, stirring occasionally to prevent sticking.
8. Stir in pulled chicken and let heat through for 5 minutes.
9. Stir in heavy cream and remove bay leaves.
10. Garnish with chopped parsley before serving.

Watch the recipe video here: https://youtube.com/shorts/HJIv9aQ8L4Y?feature=share

That's good, Shawty!