Pillsbury's has a good chicken and dumpling recipe that uses several of its products. The total prep time for this recipe is 30 minutes, and it is ready to put on the table in 40 minutes.
To make Pillsbury's chicken and dumpling recipe, place 4 cups of low-sodium chicken broth, 3 cups of shredded, cooked chicken, a can of condensed cream of chicken soup, and 1/4 teaspoon of poultry season in a five- or six-quart Dutch oven. Heat to a boil over medium-high heat, and then decrease the heat setting to low. Place the cover on the Dutch oven, and allow the mixture to simmer for five minutes, stirring occasionally. Return the heat setting to medium-high, and bring the mixture to a low boil.
Roll or pat each individual biscuit from a can of Pillsbury Grands Homestyle buttermilk biscuits into a thickness of 1/8 inch on a lightly floured surface, and cut them into 1/2-inch-wide strips. Drop each strip individually into the boiling chicken mixture. Stir in 3 chopped celery ribs and 2 chopped medium-sized carrots. Decrease the heat to low, place the lid on the Dutch oven, and simmer for 15 to 20 minutes, stirring occasionally to prevent the dumplings from sticking to the sides of the Dutch oven.
One roast chicken generally yields about 3 cups of shredded meat. For extra ease and convenience, purchase a rotisserie chicken from the deli section of your local supermarket.