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Chicken and Dumplings
Chicken and Dumplings
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Prep Time:
25 minutes
Total Time:
3 hours 5 minutes
Ultimate comfort food: Slow-simmered Chicken and Dumplings with tender vegetables in a rich broth, topped with light and fluffy Bisquick™ dumplings. Cooked in just one pot for easy cleanup.
Ingredients:
  • 1 cut-up whole chicken (3 to 3 1/2 lb)
  • 2 medium stalks celery (with leaves), cut up (about 1 cup)
  • 1 medium carrot, sliced (1/2 cup)
  • 1 small onion, sliced
  • 2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
  • 1/8 teaspoon pepper
  • 5 cups water
  • 2 1/2 cups Bisquick™ Original Pancake & Baking Mix
  • 2/3 cup milk
Instructions:
  • Trim off and discard any extra fat from the chicken. In a 4-quart Dutch oven, place the chicken, giblets (excluding the liver), and neck. Add celery, carrot, onion, parsley, salt, pepper, and water. Cover the pot, bring to a boil, then lower the heat. Let it simmer for approximately 2 hours or until the chicken's juices run clear when the thickest part is pierced to the bone (minimum 165°F).
  • Take out the chicken and vegetables from the Dutch oven. Get rid of giblets and neck. Scoop out 1/2 cup of fat from the broth, and keep it aside. Pour the broth into a large bowl. Save 4 cups for later use, and set aside the rest of the broth.
  • Heat up 1/2 cup of reserved fat in a Dutch oven over low heat. Stir in 1/2 cup of Bisquick™ mix until smooth and bubbly; then remove from heat. Mix in 4 cups of reserved broth and bring to a boil while stirring constantly. Let it boil and stir for 1 minute. Finally, add chicken and vegetables, reduce heat to low, and simmer for about 20 minutes until hot.
  • In a medium bowl, gently mix the remaining 2 cups of Bisquick™ mix with milk using a wire whisk or fork until a soft dough forms. Spoon the dough onto the hot chicken mixture (avoiding dropping directly into the liquid). Cook uncovered on low heat for 10 minutes, then cover and cook for an additional 10 minutes.

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