Description
These Bisquick Chicken and Dumplings will be your new go-to comfort food – one spoonful of these fluffy dumplings swimming in savory broth will have everyone asking for seconds.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and sliced (about 1 cup)
- 2 celery stalks, sliced (about ¾ cup)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 6 cups low-sodium chicken broth
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- ½ cup cold water
- ½ cup frozen peas
- 2 cups Original Bisquick mix
- ⅔ cup milk
- ¼ teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on all sides, about 5-6 minutes. Remove to a plate.
- Add onions, carrots, and celery to the pot. Cook for 5 minutes until softened, scraping up browned bits from the bottom.
- Add garlic, thyme, and sage, cooking for 30 seconds until fragrant.
- Return chicken to the pot and add chicken broth. Bring to a gentle boil, then reduce to a simmer. Cook for 10 minutes.
- Whisk flour and cold water in a small bowl until smooth. Gradually add to the simmering stew, stirring constantly. Cook 2-3 minutes until slightly thickened.
- Stir in frozen peas.
- In a medium bowl, gently stir together Bisquick, milk, and herbs (if using) just until combined. Don’t overmix.
- Drop rounded tablespoons of the dumpling batter onto the surface of the simmering stew, spacing them evenly.
- Cover pot with a tight-fitting lid and reduce heat to low. Simmer without lifting the lid for 15 minutes.
- Test dumplings with a toothpick – it should come out clean when they’re done.
- Garnish with fresh parsley before serving.