Chicken and Dumplings with Bisquick
Warm, comforting, and full of chicken chunks and tender dumplings, this easy Chicken and Dumplings with Bisquick is a hearty, Southern classic that's perfect on a cold day. This copycat recipe is just as good as the real thing, and it's easy to make at home.
Servings: 6
Calories: 313kcal
Equipment
- 6 qt Stainless Steel Dutch Oven
- 6 qt Enameled Dutch Oven
Ingredients
- 2 large Chicken breasts boneless, skinless
- 2 large Carrots cut into 3" lengths
- 2 large Celery stalks cut into 3" lengths
- 1 Onion quartered
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
- 8 cup Water
- 2¼ cup Biscuit baking mix Bisquick or homemade
- ⅔ cup Milk
- parsley for garnish
Instructions
- Add the chicken, carrots, celery, onion, salt, pepper, and water to a stockpot or Dutch oven (about 6 quarts). Bring to a boil over medium-high heat, cover and reduce to a low simmer for 25 minutes.2 large Chicken breasts, 2 large Carrots, 2 large Celery stalks, 1 Onion, 1 tsp Salt, ½ tsp Black pepper, 8 cup Water
- Remove the chicken from the pot and shred using two forks. Set aside.
- Separate the vegetables from the broth with slotted spoon and save to serve as a side dish, or discard.
- Mix the baking mix with the milk, or make from scratch.2¼ cup Biscuit baking mix, ⅔ cup Milk
- Roll out dough thinly on a work floured work surface.
- Using a pizza cutter or knife, cut the dough into 1" wide x 2" long strips.
- Let the dough rest for 10 to 15 minutes while you bring the broth back to a boil.
- Drop the strips of dough in the boiling broth and cook until they float to the top.
- Return the shredded chicken to the pot with the cooked dumplings. Cover the pot, reduce heat to medium-low, and simmer for 10 to 15 minutes, or until the broth has thickened. Garnish with parsley and serve.parsley
Notes
- To make the dumplings even more tender, let the dough rest for 10 minutes before cutting them and adding them to the pot.
- If the dumplings are sticking to the bottom of the pot, add a little more chicken broth.
- You can also make the dumplings ahead of time and freeze them. Roll them out, cut them, and freeze on a baking sheet. When you're ready to cook dinner, thaw the dumplings and add them to the boiling broth.
- You don't have to use shredded chicken, cubes or chunks are great also.
Nutrition
Calories: 313kcal | Carbohydrates: 34g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1094mg | Potassium: 502mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4085IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 2mg
