Easy Chicken and Dumplings


  1. In a large pot, heat oil over medium-high heat. Add the onion, carrots and celery. Sauté until vegetables begin to soften. Sprinkle in flour and cook for 2 minutes. Add broth, stirring well.
  2. Add bay leaf and gravy. Season to taste with salt and pepper; mix well. Add chicken and bring mixture to a soft boil.
  3. Place biscuits on top of boiling chicken mixture and cover. Cook for 5 minutes, or until the biscuits are cooked through.

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen


1 tablespoon Carlini Vegetable Oil

1 large onion, chopped

2 carrots, peeled and chopped

3 stalks celery, chopped

¼ cup Baker's Corner All Purpose Flour

32 ounces Chef's Cupboard Chicken Broth

1 bay leaf

12 ounces Chef's Cupboard Homestyle Turkey Gravy*

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

2 ½ cups leftover cooked chicken, shredded

2 7.5-ounce packages Bake House creations Buttermilk Biscuits, quartered

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes