Chicken And Dumplings With Southern Buttermilk Biscuit Dumplings

• 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup
• 1 (32 ounce) carton chicken broth
• 2 (12 1/2 ounce) cans swanson premium white chicken meat (drained)
• 1/2 baby carrots, cut in half, bag (or more if desired)
• 1/2 frozen baby peas, bag
• 1/2 teaspoon black pepper
• 1/2 pint heavy whipping cream
• moms southern buttermilk biscuits
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking powder (rounded)
• sift together flour, salt and baking powder
• 4 tablespoons shortening
• 1 cup buttermilk
• 1/4 teaspoon baking soda

1. Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes).
2. Blend in shortening with fork until crumbly.
3. Mix baking soda into buttermilk.
4. Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.
5. Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.
6. After stew has reached a boil, drop spoonfuls of biscuit dough into stew.
7. Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say "yum"!

condensed cream, chicken broth, white chicken, carrots, baby peas, black pepper, heavy whipping cream, moms southern buttermilk biscuits, flour, salt, baking powder, together flour, shortening, buttermilk, baking soda

Taken from www.food.com/recipe/chicken-and-dumplings-with-southern-buttermilk-biscuit-dumplings-479353 (may not work)