What's more comforting than a hearty bowl of chicken & dumplings? Well I'll tell you, one that comes together in no time and has the same creamy goodness without any of the dairy (and the after effects of eating dairy!).
When I first had a craving for chicken and dumplings I went searching for a recipe online, but kept running into an issue. Either they called for a crockpot -- which I did not want to wait 8 hours, an instapot -- which I do not own, or a massive amount of heavy cream/dairy -- which as I alluded to, my body does not like.
So with that I was left to come up with my own and man am I glad I did. On the first try this came out so much better than I could have imagined and even though I have leftovers in the fridge I can't wait to make it again!
I hope you all enjoy this as much as I did.
Servings ~ 6
Prep time: 6 min (less if you buy your veggies pre-chopped)
Cook time: 32 min
2 tbsp olive oil
1 cup diced celery
1 cup diced onion
1 cup chopped carrots
3 cloves minced garlic
4 cups water
1/2 tbsp poultry seasoning
2 lbs boneless skinless chicken thighs
1 cup unsweetened, unflavored almond milk
In a large stock part, over medium high heat add the olive oil, onion and celery.
Let them sweat and cook for about 5 minute stirring occasionally.
Add in the carrots and garlic and cook for another 2 minute or until garlic is fragrant.
Pour in 4 cups of water and bring to a boil.
Add in the bouillon cubes and stir until dissolved.
Add in the poultry seasoning, chicken thighs, and almond milk making sure to cover the meat with liquid. Stir to combine. (If needed add in more water to cover the chicken.)
Cover and simmer over low for 20 minutes or until chicken is cooked through.
In the meantime, remove the biscuits from the can and cut each into four pieces.
Once the chicken is cooked, remove it, shred it and then add back into the pot.
Add the biscuit pieces on top, cover and let simmer for about another 5 minutes or until the biscuits are puffed up and cooked through.