Chicken and Dumplings

5 from 1 vote

A classic chicken and dumplings stew with a creamy sauce and precooked chicken to make this a quick and easy comfort food meal.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 547kcal

In a medium bowl mix Bisquick, butter, apple juice, and milk until the dough is just moistened and forms a soft dough. For tender dumplings, do not over mix the dough. Set a side the dumpling mix for while preparing the sauce.
In a 4-5 quart Dutch Oven or Stockpot heat 1 cup milk and stir in 2 tablespoons of Bisquick Mix. Stir well until the mixture is smooth. This will be the base for the creamy sauce.
Add the carrots, peas, and chicken stock and let cook on medium heat for 10 minutes.
Add the pre-cooked chicken. Bring sauce to a simmer.
Use a spoon or cookie scoop to drop the dough balls onto stew, don’t push down into the liquid.
Cook uncovered over low heat 10 minutes, cover and cook for an additional 15 minutes

If you have some chicken in the fridge and a little time go ahead and cook your own chicken. Rub a little olive oil or butter under the skin and season with salt and pepper. After seasoning the chicken, pan-fry or roast. When thoroughly cooked, skin and cut the chicken up into large pieces.
Short on time? Follow the recipe and buy an already-cooked whole chicken from a hot bar or deli counter at your local grocery store. Skin and cut the chicken up into large pieces.

DUMPLING TIPS

Undercooking will result in doughy Bisquick Dumplings. Check by inserting a toothpick into the dumpling and if it comes out clean the dumplings are ready
Overcooking will result in a hard dumpling. Cooking for a total of about 20 minutes will result in fully cooked but still soft Bisquick dumplings.
Boiling or a fast simmer instead of a slow simmer can cause the dumplings to disintegrate.
To check if the dumplings are cooked, insert a toothpick into the dumplings, and if it comes out clean, viola! the dumplings are done.