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Skillet Chicken and Dumplings

The secret to this shortcut version of the comfort classic is using rotisserie chicken and prepared biscuit dough: With these two products on hand, a three-hour dish becomes fast enough for a weeknight dinner and easy enough (just one pot!) that you can make it almost anywhere--from a camping trip to a vacation rental.
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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

1/4 cup stone-ground cornmeal

2 teaspoons paprika

Kosher salt and freshly ground black pepper

One 16.3-ounce tube refrigerated biscuit dough

3 tablespoons unsalted butter

1 large onion, diced

1/3 cup all-purpose flour

One 32-ounce box low-sodium chicken broth 

1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)

2 stalks celery, diced

1 large carrot, diced

1/4 cup fresh flat-leaf parsley leaves, chopped

Directions

  1. Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
  2. Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
  3. Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.