Farmhouse Bisquick Chicken and Dumplings
Chicken and Bisquick dumplings are perfect for cozy weeknight dinners!
Ingredients
- 3 lbs.bone-in, skin-on chicken pieces (any combination of breasts, thighs, drumsticks, or wings is fine – whatever you prefer; i use 2 lbs. of bone-in chicken breast and 2 lbs. of bone-in chicken thighs)
- kosher salt and ground black pepper, (to taste)
- all-purpose flour ((about ½ cup for dredging))
- 1condensed cream of celery soup, (not diluted)
- 110.5 oz can condensed cream of chicken soup, (not diluted)
- 1 ½ cupswhole milk
- 1 cupfrozen peas and carrots ((not thawed))
- ¼ teaspoondried thyme
- 1 cupbisquick baking mix
- ⅓ cupwhole milk
- optional garnish: 1-2 tablespoons chopped fresh parsley
Directions
Prepare the chicken and gravy:
- 1
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper; dredge in flour. Place the chicken in the pot, skin-side down, and cook for 7-8 minutes. Turn the chicken over and continue cooking for about 20 more minutes, or until the chicken reaches an internal temperature of 165°F Smaller chicken pieces may be done sooner, while larger breasts may require extra time. Remove chicken to a cutting board. When the chicken is cool enough to handle, pick the meat off of the bones (discard the skin and bones).
- 2
Wipe out the pot that you used for the chicken, then whisk together the soups and milk. Bring to a simmer over medium-high heat and whisk to a smooth consistency. Stir in the chicken, reduce heat to medium, and simmer for about 10 minutes. Stir in the peas and carrots and cook for 2 minutes to heat through. Add thyme and season with salt and pepper to taste.
Prepare the dumplings:
- 1
In a medium bowl, stir together baking mix and milk. Drop the dough by tablespoonfuls into the simmering broth; do NOT stir the dumplings and do not let your simmer go too fast (or the dumplings will fall apart). Cook the dumplings, uncovered, over medium-low heat for 10 minutes. Then cover the pot with a lid and continue cooking the dumplings for about 10 more minutes (or until firm to the touch and cooked through). Stay at a gentle simmer – do not let the pot come to a full boil. To tell when your dumplings are done, press with your finger -- they should be firm to the touch. You can also stick a toothpick in the center of a dumpling. The dumplings are ready when the toothpick comes out clean (with no wet dough on it).
- 2
Sprinkle with chopped fresh parsley and serve!