Recipe For Chicken and Dumplings


We are down to 22 days until we move. I have cleared out only 3 shelves in the freezer. I am a bit nervous that I will not succeed in clearing it entirely. Anyway, tonight, we had “chicken” and dumplings.

Really, this is one of the most economical meals I make because it’s almost completely made of leftovers. I used a small container of turkey soup, a half bag of peas & carrots, a container of gravy I had thrown in the freezer and the last bit of broth I had made from a Cornish hen I’d cooked up a while back. After boiling it all, I made dumplings with Bisquick (2 cups to about 3/4 cups milk) and plopped them on top of the stew. I covered it and steamed it for another 1/2 hour. Voila.

Did you know Bisquick dates back to the 1930s?

1. Info for Chicken and Dumplings

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Chicken and Dumplings

  • 2 boneless chicken breasts
  • water
  • salt
  • pepper
  • 4 carrots, sliced
  • 2 ribs celery
  • 1 onion, chopped
  • 1½ tsp rosemary or sage
  • Bisquick

3. Directions:

  1. Combine chicken, carrots, celery, onion, herbs, salt and pepper in a pan.
  2. Cover with water.
  3. Bring to a boil.
  4. Reduce heat to simmer.
  5. Cook for 1 hour.
  6. Spoon out ½ cup broth and combine it with1/3 cup Bisquick to make a slurry.
  7. Stir back into the broth.
  8. Increase heat and cook until thick.
  9. Combine 2 cups Bisquick with ¾ cup milk.
  10. Scoop the dumpling dough onto the stew.
  11. Cover the pan and steam for 25 minutes or until dumplings are cooked through.

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