Easy Chicken and Dumplings with Biscuits

Name: Easy Chicken and Dumplings with Biscuits
Total time: 75
Yield: 8
Ingredients: 2 tablespoons olive oil, or more as needed; 1 cup chopped celery; 1 cup chopped carrots; 1 large onion, chopped; 1 green bell pepper, chopped; 3 cloves garlic, finely chopped; 0.5 stick butter; 2 teaspoons salt, or to taste; 2 teaspoons ground black pepper, or to taste; 4 medium Yukon Gold potatoes, cubed; 0.25 cup all-purpose flour; 1 quart water; 1 (10.5 ounce) can cream of chicken soup; 0.25 cup lemon juice, or to taste; 3 cubes chicken bouillon; 1.5 tablespoons poultry seasoning; 1 teaspoon ground cayenne pepper; 1 bay leaf; 1.5 pounds cooked chicken breast, chopped; 1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Recipe by Ed Herro from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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2 tablespoons olive oil, or more as needed
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1 cup chopped celery
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1 cup chopped carrots
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1 large onion, chopped
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1 green bell pepper, chopped
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3 cloves garlic, finely chopped
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0.5 stick butter
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2 teaspoons salt, or to taste
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2 teaspoons ground black pepper, or to taste
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4 medium Yukon Gold potatoes, cubed

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0.25 cup all-purpose flour
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1 quart water
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1 (10.5 ounce) can cream of chicken soup
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0.25 cup lemon juice, or to taste
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3 cubes chicken bouillon
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1.5 tablespoons poultry seasoning
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1 teaspoon ground cayenne pepper
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1 bay leaf
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1.5 pounds cooked chicken breast, chopped
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1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Instructions

Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all of the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.