Farmhouse Bisquick Chicken and Dumplings
User Reviews
5
Farmhouse Bisquick Chicken and Dumplings
Description
The recipe starts by dredging seasoned chicken pieces in flour and browning them in butter and oil before simmering in a mixture of condensed cream of celery and chicken soups with milk. Frozen peas and carrots add color and sweetness, while dried thyme contributes an aromatic note. After simmering all together, biscuit dough made from Bisquick and milk is dropped into the simmering pot, cooking gently to form soft dumplings without stirring to keep them intact.
Texture contrasts include tender cooked chicken and fluffy dumplings in a thickened, creamy broth. The gentle simmer and careful handling of dumplings prevent them from breaking apart, preserving their shape and chew. The use of condensed soups creates a rich, comforting base without the need for separately made stock.
This filling dish suits a cozy meal, especially in colder months. Served as is in the pot, it provides a complete one-dish comfort food.
The notes suggest a shortcut using shredded meat from a rotisserie chicken to save time, starting directly with the soup step. It also advises keeping the simmer gentle to avoid dumplings falling apart and adjusting thickness with chicken broth if preferred. The recipe adapts Paula Deen’s classic style for a homestyle dish.
Ingredients
FOR THE CHICKEN
- 3-4 lbs. chicken see my note below for a rotisserie chicken shortcut, bone-in, skin-on pieces (breasts, thighs, drumsticks, wings
- kosher salt to taste
- ground black pepper to taste
- all-purpose flour (about ½ cup for dredging)
- 1 (10.5 oz can) condensed cream of celery soup not diluted
- 1 .5 oz can condensed cream of chicken soup not diluted
- 1 ½ cups milk whole
- 1 cup pea not thawed, frozen
- 1 cup carrot not thawed, frozen
- ¼ teaspoon thyme dried
FOR THE DUMPLINGS
- 1 cup Bisquick baking mix
- ⅓ cup milk whole
- parsley optional garnish, 1-2 tablespoons, chopped fresh
Instructions
PREPARE THE CHICKEN AND GRAVY:
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper; dredge in flour. Place the chicken in the pot, skin-side down, and cook for 7-8 minutes. Turn the chicken over and continue cooking for about 20 more minutes, or until the chicken reaches an internal temperature of 165°F Smaller chicken pieces may be done sooner, while larger breasts may require extra time. Remove chicken to a cutting board. When the chicken is cool enough to handle, pick the meat off of the bones (discard the skin and bones).
- Wipe out the pot that you used for the chicken, then whisk together the soups and milk. Bring to a simmer over medium-high heat and whisk to a smooth consistency. Stir in the chicken, reduce heat to medium, and simmer for about 10 minutes. Stir in the peas and carrots and cook for 2 minutes to heat through. Add thyme and season with salt and pepper to taste.
PREPARE THE DUMPLINGS:
- In a medium bowl, stir together baking mix and milk. Drop the dough by tablespoonfuls into the simmering broth; do NOT stir the dumplings and do not let your simmer go too fast (or the dumplings will fall apart). Cook the dumplings, uncovered, over medium-low heat for 10 minutes. Then cover the pot with a lid and continue cooking the dumplings for about 10 more minutes (or until firm to the touch and cooked through). Stay at a gentle simmer – do not let the pot come to a full boil. To tell when your dumplings are done, press with your finger -- they should be firm to the touch. You can also stick a toothpick in the center of a dumpling. The dumplings are ready when the toothpick comes out clean (with no wet dough on it).
- Sprinkle with chopped fresh parsley and serve!
Notes
- Shortcut: use 3½ cups shredded rotisserie chicken to start at the soup stage, skipping cooking raw chicken.
- Do not stir dumplings after adding to the pot to prevent them from breaking apart.
- Keep the broth at a gentle simmer, not a rolling boil, during dumpling cooking.
- If the dish is too thick, thin with additional chicken broth to desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2735 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 273.5kcal | 14% |
| Carbohydrates | 28.8g | 10% |
| Protein | 23.8g | 48% |
| Fat | 6.7g | 10% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 60.9mg | 20% |
| Sodium | 786.4mg | 33% |
| Potassium | 534.6mg | 11% |
| Fiber | 1.2g | 5% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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