Chicken and Dumplings

September kicks off the soup-stew-chowder-chili season at my house. It’s almost officially Fall, and cooler temperatures are upon us. (We ate this yesterday, and it was a mere 92° here in Orlando. Not exactly Fall weather, but we like to pretend we have four seasons here.)

My grandmother made her own dumplings, but the Bisquick® dumplings are quick and flawless. Sometimes during cold and flu season, we make a hearty pot of chicken and dumplings instead of the traditional chicken soup.

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Chicken and Dumplings Recipe

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 50 minutes

Servings 6 -8 servings

Author Olives-n-Okra

Ingredients

• 1 whole chicken about 3-4 pounds
• water
• 2 teaspoons salt
• pepper
• 4 tablespoons butter
• 2 cups Original Bisquick® mix
• ⅔ cup milk

Instructions

To make the chicken:

1. In a large pot, add chicken and enough water to cover plus 1-inch. Add salt, bring chicken to a boil, then reduce heat to medium. Cover, and cook for 1 hour.
2. Remove chicken from pot and cool completely. Reserve stock. Shred chicken from bone and return to stock. Drop in butter; Adjust salt and pepper. Increase heat until chicken stew begins to boil.

To make the dumplings:

1. Mix Bisquick® and milk until soft dough forms.
2. Drop by spoonfuls onto boiling chicken stew; reduce heat.
3. Cook uncovered for 10 minutes. Cover and cook for 10 minutes.

Recipe Notes

Dumplings will fall apart if overcooked.