Chicken and Dumplings
2 roasted chickens from the grocer’s deli
2 T. vegetable oil
1/2 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
6 cans (14-oz. each) Swanson chicken broth (I used two big boxes of Swanson broth instead and added a cup or so of water)
2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
Flour, for dusting
1 container Pillsbury Grands biscuits
1 jar (10 oz.) chicken gravy
Remove chicken meat from chicken and shred in large pieces. Set aside. In a large heavy pot or Dutch oven, heat oil over medium heat. Add chopped onions, carrots and celery. Cook until soft, about 10 minutes. Add broth, poultry seasoning, salt, pepper, and chicken. Bring to boil. Reduce heat and simmer for 30 minutes. While stew simmers, prepare dumplings. On a flour-dusted surface, roll each biscuit 1/4 inch thick. With a pizza cutter, cut biscuits into 1-inch wide strips. Set aside. Skim off any scum that has risen to surface of soup. Stir in chicken gravy. Stir in dumplings, a few at a time. Cover with a tight-fitting lid and simmer for 10 minutes more. Ladle into bowls and serve piping hot.
