Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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2 cans (18.6 oz each) Progresso Rich & Hearty Chicken Pot Pie style soup
1 can (7.5 oz) Pillsbury refrigerated buttermilk biscuits
Optional: chopped parsley or green onion for garnish
(see my tips below)
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DIRECTIONS:
1: Heat soup over medium heat in a 10-inch nonstick skillet, stirring occasionally, until bubbly.
2: Separate dough into 10 biscuits and cut each into quarters.
3: Place biscuit quarters on top of hot soup. Simmer uncovered 10 minutes.
4: Cover skillet and simmer 8 to 10 minutes longer or until biscuits are no longer doughy.
Optional: Sprinkle with chopped parsley or green onion just before serving.
Darlene’s Tips: If you can’t find the chicken pot pie soup, just use any hearty chicken soup, or any soup you like. It does not have to be chicken. You could double the cans of soup and just use just one can of biscuits. I’m sure there would still be enough dumplings. You can serve this soup over noodles or rice.
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