Chicken and Dumplings
Warm up with a bowl of homemade chicken and dumplings made easy with Bisquick. Tender chicken, fluffy dumplings – pure comfort in a bowl!
Servings: 4 servings
Calories: 882kcal
Ingredients
- ¼ cup unsalted butter
- 2 pounds chicken thighs boneless & skinless, cut into quarters
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup onion diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- 1 (8oz) can corn drained
- 1 teaspoon thyme
- 3 teaspoon dried parsley
- salt & black pepper to taste
Dumplings
- 2 cups Bisquick
- ⅔ cup whole milk
Instructions
- In a Dutch oven, heat the butter until hot over medium-high heat. Add the chicken and cook until browned on all sides, about 6 minutes. Add the celery, carrot, onion, and garlic and continue to cook for 5-6 minutes or until vegetables soften.¼ cup unsalted butter, 2 pounds chicken thighs, 1 cup celery, 1 cup carrots, 1 cup onion, 3 cloves garlic
- Add the flour and stir to coat. Cook for 4 minutes, stirring frequently. Add the chicken stock and milk and continue to stir. Bring to a boil. Add the corn and spices, and season to taste.¼ cup all-purpose flour, 3 cups chicken stock, 1 cup whole milk, 1 (8oz) can corn, 1 teaspoon thyme, 3 teaspoon dried parsley, salt & black pepper to taste
- In a mixing bowl, whisk together the Bisquick and milk until a dough forms.2 cups Bisquick, ⅔ cup whole milk
- Form the dough into ½” balls and drop them into the pot. Cover, reduce to medium-low, and cook for 10 more minutes. Stir well before serving.
Video
Notes
Storage: Leftover chicken and dumplings will keep fresh in an airtight container in the fridge for 3 to 4 days or in the freezer for 2 to 3 months. Reheat individual portions in the microwave until warmed through.
Tips:
What is the secret to good dumplings?
There are a few tips to making perfect dumplings:
Use a biscuit mix like Bisquick. This will give you light and fluffy dumplings without having to make your own dough.
Do not overmix the dough. Stir until just combined so the gluten in the flour doesn’t have a chance to develop, which will make your dumplings tough.
Use a light hand when forming the dough into balls. Again, you don’t want to overwork the gluten. Just gently form them into balls and drop them into the pot.
Do not lift the lid too often while the dumplings are cooking. Every time you do, steam escapes, and it will make your dumplings tough.
Nutrition
Serving: 1serving | Calories: 882kcal | Carbohydrates: 64g | Protein: 43g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1217mg | Potassium: 983mg | Fiber: 4g | Sugar: 19g | Vitamin A: 6228IU | Vitamin C: 10mg | Calcium: 296mg | Iron: 4mg