- When there is exactly 1 hour of cook time left, remove the lid and add the defrosted mixed vegetables. By adding them at this stage rather than at the beginning, they retain their color, shape, and slight bite instead of turning mushy. Stir them in well, using the spoon to gently shred the chicken thighs as you mix. The meat should be tender enough to fall apart with light pressure.
- Open the can of refrigerated biscuits and separate them. Flatten each biscuit slightly with your fingers or the palm of your hand to help them cook through more evenly. Cut each flattened biscuit into four long slices. This shape allows the pieces to transform into soft, tender dumplings once added to the hot mixture.
- Lay the biscuit pieces gently across the top of the chicken and vegetable mixture. Try not to submerge them completely; leaving them on top lets the steam cook them first, helping them become fluffy before they are stirred in. Space them slightly apart so they each have room to expand.
- Replace the lid and continue cooking for the final hour. During this time, the biscuits will soften, rise slightly, and absorb some of the flavorful gravy. Avoid opening the lid too soon—consistent steam is essential for achieving dumplings that are tender throughout without becoming gummy.
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