The Weeknight Table

Ingredients

Meat

• 2½ to 3 cups cooked chicken, shredded (dark meat preferred)

Frozen / Prepared

• 1 package frozen Red Lobster Cheddar Bay Biscuits

Produce

• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (optional)

Dairy / Fats

• 4 tablespoons butter (or chicken fat if available)

Pantry

• ¼ cup all-purpose flour
• 6 cups chicken stock (low sodium preferred)
• 1 teaspoon poultry seasoning
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• Salt, to taste
• Optional: ¼ cup heavy cream

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Instructions

Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onion, celery, and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour and stir continuously to form a light roux, cooking for about 1 minute to remove the raw flour taste.

Slowly pour in the chicken stock while stirring, making sure the mixture stays smooth. Add the poultry seasoning, thyme, and black pepper, then bring the pot to a gentle simmer. Once slightly thickened, stir in the shredded chicken and reduce the heat to medium-low.

While the stew simmers, remove the frozen Cheddar Bay biscuits from the package and cut each biscuit into 4–6 evenly sized pieces. Do not thaw them.

When the pot is gently bubbling, drop the biscuit pieces evenly over the surface. Do not stir. Cover the pot and let the dumplings steam for 12–15 minutes, maintaining a gentle simmer.

Remove the lid and check that the dumplings are cooked through and fluffy. Stir gently to distribute. Taste and adjust seasoning, adding salt only if needed. Finish with parsley and, if desired, a small splash of cream for richness. Serve hot.