Quick Oven Baked Chicken and Dumplings
Quick Oven Baked Chicken and Dumplings by @mytexaslife Preheat oven to 425°F.,Heat an oven-safe soup pot or Dutch oven over medium high. Add oil, carrots, onions and celery to pan. Cook for 2 to 3 minutes, just to begin to soften vegetables.,Add chicken, soup and broth. Stir to combine and bring to a simmer.,Cut biscuits into quarters and drop gently on top of simmering mixture. Place pan in oven and cook for 15 to 18 minutes, or until biscuits are nicely browned on top.,Remove from oven and allow to sit for 5 minutes before serving.,Chef's note: This is an easy dish to hide more vegetable in too - like peas, spinach or broccoli. Just add them before placing biscuits on top. Use pre-chopped onion, carrots and celery to turn this into a 20 minute meal.