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Chicken & Angel Biscuit Dumplings

After a long, cold day working on the ranch there's nothing better than a steaming bowl of savory Chicken with fresh vegetables and Angel Biscuit Dumplings (reserve a little dough from the morning meal). It's good for the belly and even better for the soul. Prepared in a Cast Iron pot (I prefer an enameled Cast Iron Dutch Oven such as Le Creuset) with cooked Chicken, or even some leftover holiday Turkey (use the white, as well as the dark meat, substituting equal amounts for the Chicken), this Double N Ranch favorite can be ready to serve in about an hour and is even better after the flavors have had more time to marry, so it's a hearty meal you can prepare in advance and reheat at chow time. Enjoy & Stay Warm!


  • 1 Stick Butter

  • 2 Large Carrots, diced

  • 1 Med Onion, diced

  • 2 Stalks Celery, minced

  • 3 C Cooked, Shredded Chicken

  • 2 t Herbs de Provence

  • 3 Bay Leaves

  • 2 t Kosher Salt

  • 2 t Black Pepper

  • 6 T Flour divided into a 4 T and 2 T portions

  • 48 oz. Chicken Stock

  • 2 C Angel Biscuit Dough *click photo for recipe


  1. Melt Butter in Cast Iron soup pot or dutch oven on medium heat. Add Mirepoix (Carrots, Onion and Celery) and sauté until onions are translucent; add Chicken, Bay Leaves, Herbs de Provence, Salt, Pepper and mix well, then add the 4 TBL of Flour and stir for 1 minute until the herbs and flour are well combined.

  2. Slowly, add the Chicken Stock, 1 cup at a time, until it’s well incorporated, scraping bottom of the pan constantly, about 3 minutes. Reduce heat to a low simmer and simmer the stock mixture for 30 minutes. If stock is too thick, thin with more Chicken Stock.

  3. While stock mixture is simmering, take biscuit dough and roll out on a floured surface until ½ inch thick. Cut biscuit dough into 2 inch squares, dust with 2 TBL of Flour and set aside.

  4. After the stock mixture has simmered 30 minutes, add the biscuit strips slowly, stirring constantly until all have been fully incorporated into the stock. Let simmer 10 minutes, then remove from heat and cover the pot for ten additional minutes. Serve in individual bowls with Angel Biscuits on the side.


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