Chicken and Dumplings makes for a good lunch or dinner dish. There are many different ways to make dumplings but this recipe uses Bisquick dumplings. Yes, you might be able to tell by now that I am a fan of Bisquick!
Recipe:
- 1 pound Boned Chicken
- 1 cups Carrots
- 1 medium Onion
- 1 cup Peas
- 1 cup Celery
- 1 tbsp. Dried Parsley
- 2 Chicken Bouillon Cubes
- Salt and Pepper to taste
- 1 tbsp. Corn Starch
- 1-1/2 cups Bisquick
- 1/2 cup Milk
Place uncooked chicken in a large pot. Fill pot with water until the chicken is covered. Sprinkle water with salt and pepper. Chop up the onion and add it to the pot. Bring water to a boil and then cover. Cook until chicken is done, about 1 to 1-1/2 hours.
Once the chicken is done, take the chicken out of the water (chicken broth) and remove the meat from the bones. Throw the chicken meat back into the pot with the chicken broth. Add the carrots, peas, celery, parsley, and chicken bouillon cubes to the broth. Let simmer until vegetables are cooked. Add salt and pepper if needed.
In a small bowl, mix the Bisquick and milk together. Don't over mix. Mixture should be a little runny. If mixture is too thick, you can add a little more milk. Pour mixture into the chicken pot about 1 tbsp. at a time to create the dumplings. Once you have added all the Bisquick mixture, cover pot and let cook for 10 minutes. You will know the dumplings are done when they float to the top of the pot.
The dumplings will thicken your broth but if you wish for it to be thicker, take 1 tbsp. of corn starch and mix it in a small glass with water. Pour starch/water mixture into pot and stir. Your broth will thicken.
Baking Tips:
- The longer the chicken and dumplings sets, the thicker it will become. So allow your broth to simmer and thicken a bit before adding more corn starch.
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