There’s something incredibly comforting about a warm bowl of chicken and dumplings, especially when it’s made with Bisquick. The savory chicken melds beautifully with the creamy, rich broth, while the dumplings, light and fluffy, practically melt in your mouth with every bite. Using Bisquick adds a layer of convenience without compromising on flavor, making it the perfect go-to dish for cozy nights or when you need a quick yet satisfying meal. The combination of tender chicken, hearty vegetables, and the pillowy dumplings feels like a big, comforting hug, inviting you to slow down and savor the moment. It’s simple, soul-soothing, and guaranteed to leave you feeling both full and content.
Chicken And Dumplings With Bisquick
Chicken and Dumplings with Bisquick is a delightful and comforting dish that combines tender chicken, savory vegetables, and creamy broth, topped with light, fluffy dumplings.
Ingredients
- 2 tablespoons clarified butter
- 1 pound skinless, boneless chicken thighs
- 4 slices bacon
- 5 new potatoes, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- ½ red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup chicken broth
- 1 cup 2% milk
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ (10 ounce) package frozen corn
- ¼ teaspoon smoked paprika
- salt and ground black pepper to taste
- 1 cup baking mix (such as Bisquick®)
- ⅓ cup milk
Instructions
- Heat butter in a large skillet over medium heat. Cook the chicken thighs for 5 to 7 minutes on each side until fully cooked and no longer pink. Once done, remove the chicken from the skillet and let it rest for about 5 minutes. Afterward, shred or chop the chicken into bite-sized pieces and set it aside for later.
- Cook the bacon in a medium skillet over medium-high heat, turning occasionally, until crispy and browned, about 10 minutes. Once done, transfer the bacon to paper towels to drain, keeping 1 tablespoon of bacon grease in the skillet. Let the bacon cool for about 5 minutes, then crumble it into pieces and set aside.
- Transfer the chicken drippings from the skillet into a stockpot or Dutch oven. Sauté the potatoes, carrots, celery, red onion, and garlic over medium heat until the onion becomes soft and translucent, about 5 minutes. Add the shredded chicken, bacon grease, broth, milk, mushroom soup, corn, paprika, salt, and pepper. Lower the heat and let the stew simmer for 20 minutes to allow the flavors to meld together.
- Combine the baking mix and milk to create a sticky dough for the dumplings. Spoon the dough into the simmering stew. Let the dumplings cook uncovered for 10 minutes, then cover the pot and cook for another 10 minutes, or until the dumplings are fully set. Serve the stew topped with crumbled bacon for an extra burst of flavor.
