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chicken & dumplings in brown gravy

Recipe by
Paula Bennett

Updated version of my great-aunts recipe.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken & dumplings in brown gravy

  • 1/2 sm
    white onions
  • 1
    green bell pepper
  • 1 Tbsp
    butter, softened
  • 3 Tbsp
  • 1 c
  • 1 pkg
    brown gravy mix
  • 4
    frozen biscuits
  • 3
    boneless skinless chicken breasts
  • salt, black pepper and red pepper to taste
  • 1 Tbsp
    garlic powder
  • 1
    bay leaf

How To Make chicken & dumplings in brown gravy

  • 1
    Dice the onion and bell pepper. Sauté until tender with butter. While this is cooking, take your 4 frozen biscuits out to thaw. Add 3-4 large tablespoons of roux from the jar or from the homemade roux. You could make your own roux, but I don't to save time. Add about a cup of water to dissolve the roux.
  • 2
    Once the roux is dissolved, add chicken. Cut the breast meat in bite size chunks. You could also use chicken pieces with the bones in if you prefer. Add enough water to cover the chicken. Be careful not to add too much water though or your roux will be too watered down and you will have to add more.
  • 3
    Season with salt, pepper and red pepper to taste along with garlic powder. Add bay leaf. Let this simmer for about 15 minutes or until chicken is cooked. If you are using the chicken pieces with bones this will take longer to cook.
  • 4
    When the chicken is done, it's time to add the gravy mix. Mix gravy mix packet with about 1 cup of warm water and stir until dissolved. Add to the pot. This will thicken the soup. Cut the four biscuits into fours and add the pieces into the pot. Cover and simmer about another 15 minutes. The biscuits will puff up and rise to the top when done. I can taste it already. Serve over rice and enjoy!

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