Farmhouse Chicken and Bisquick Dumplings
An easy version of the farmhouse classic, these Bisquick Dumplings in a creamy chicken and vegetable gravy are total comfort food!
Servings 4 - 6 people
FOR THE CHICKEN:
- 3-4 lbs. bone-in, skin-on chicken pieces (any combination of breasts, thighs, drumsticks, or wings is fine – whatever you prefer; I use 2 lbs. of bone-in chicken breast and 2 lbs. of bone-in chicken thighs) *see my note below for a rotisserie chicken shortcut
- Salt and pepper, to taste
- All-purpose flour (about ½ cup for dredging)
- 1 (10.5 ounce) can condensed cream of celery soup, NOT diluted
- 1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted
- 1 ½ cups whole milk
- 1 cup frozen peas and carrots (not thawed)
- ¼ teaspoon dried thyme
FOR THE DUMPLINGS:
- 1 cup Bisquick baking mix
- ⅓ cup whole milk
- Optional garnish: 1-2 tablespoons chopped fresh parsley
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 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 and 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.
Sprinkle with chopped fresh parsley and serve!
*For a shortcut, you can skip a step and avoid cooking your own chicken. Instead, use about 3 ½ cups of cooked, shredded meat from a store-bought rotisserie chicken.
Recipe adapted from Paula Deen.
- How to keep Bisquick dumplings from falling apart: Once you drop the biscuit dough into the pot, be sure that you do not stir the dumplings and do not let the simmer go too fast. If you bring the broth to a rolling boil or fast simmer, the dumplings may dissolve or fall apart.
- If your dumplings are not cooked all of the way through, they will taste (and feel) doughy. 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).
- Use bone-in, skin-on chicken pieces (rather than boneless, skinless meat) for the best flavor and texture.
- Whole milk (rather than a lower-fat alternative) provides the best flavor and rich, creamy mouthfeel for the gravy, as well as for the dumplings.
Serving: 1/6 of the recipe | Calories: 273.5kcal | Carbohydrates: 28.8g | Protein: 23.8g | Fat: 6.7g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Cholesterol: 60.9mg | Sodium: 786.4mg | Potassium: 534.6mg | Fiber: 1.2g | Sugar: 6.5g