True story, we’re loving the cozy weather meals! This chicken and dumplings recipe is an easy one to whip up, so yummy and cozy, and impressive! Here are the details:

[recipe]
[recipe title=”Rachel’s Chicken and Dumplings”
servings=”6-7″
preptime=”45″
cooktime=”30″
difficulty=”easy”
rating=”★★★★★”
description=”The coziest meal for your family and hosting that’s an instant crowd pleaser!”]
[recipe-notes]
You could also throw in frozen peas right before the biscuits to add more green. Our family just isn’t a big pea fan.
[/recipe-notes]
[recipe-ingredients]
* Cup of chopped celery
* Cup of chopped carrots
* One chopped yellow or white onion
* salt and pepper to taste (we do about 2 tsp of each)
* Cup of chopped carrots
* 4 tbsp of butter
* 6 minced cloves of garlic
* 4 tbsp of flour + flour to toss biscuits in
* 4 cups of chicken stock
* One pound of shredded chicken or a shredded rotisserie chicken
* 2 cups of heavy cream
* a can of refrigerated biscuit dough
[/recipe-ingredients]
[recipe-directions]
1. In a large pot, melt butter on medium/high heat
2. Add in salt, pepper, onion, celery and carrots and cook for 5 minutes until celery is translucent
3. Add in 4 tbsp of flour and garlic, cook for 4-5 minutes and stir often
4. Add in chicken and chicken stock, simmer on medium/low heat for 5 minutes and then add heavy cream
5. Cut refrigerated biscuit dough pieces into 6 chunks and toss in a coat of flour.
6. Place the biscuit dough pieces onto of the “soup” creation, make sure not to drench or sink them.
7. Place lid on pot and simmer for 15-20 minutes on medium heat.
8. To make sure that biscuits are finished cooking, use a toothpick and insert into a piece of dough and make sure it comes out clean!
[/recipe-directions]
[/recipe]