Description
A hearty and comforting dish featuring tender chicken cooked in a flavorful vegetable broth with peas and seasoned dumplings made from Bisquick. This classic chicken and dumplings recipe uses simple ingredients and a Dutch oven to create a delicious family-friendly meal perfect for any day.
Ingredients
Scale
For the Soup:
- A swirl of Olive Oil or vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup unsalted butter (2/3 of a stick)
- 1 1/4 cup diced carrots (large or baby)
- 10 ounces frozen peas
- 3 cloves garlic, minced
- 1/3 cup Bisquick (for the roux)
- 6 cups chicken broth
- 1/2 cup whole milk
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon dried rosemary (or 1 tablespoon fresh)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
For the Dumplings:
- 2 cups Bisquick
- 2/3 cup whole milk
- 1 tablespoon dried parsley
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
Instructions
- Cook the Chicken: Heat a Dutch oven over medium-high heat and add a few swirls of oil. Once hot, add the chicken pieces and stir to coat with oil. Cook the chicken until all sides are golden brown and cooked through, about 5-6 minutes. Remove the chicken to a bowl and set aside.
- Sauté the Vegetables: Turn the heat down to medium and add the butter. Once melted, add the diced carrots and sauté for 3-4 minutes. Add the minced garlic and sauté until fragrant but not browned.
- Make the Roux: Sprinkle in 1/3 cup Bisquick to the pan, stirring well to coat the vegetables and chicken juices, combining everything without lumps.
- Add Liquids and Seasonings: Return the cooked chicken to the pot and stir to coat with the roux. In a large measuring cup, combine the chicken broth and 1/2 cup whole milk. Slowly pour the liquid into the pot while stirring. Add dried parsley, thyme, rosemary, salt, and pepper. Stir to combine.
- Simmer the Soup: Increase heat to medium-high to bring the soup to a gentle boil. Then reduce heat to medium-low to maintain a simmer. Stir occasionally.
- Add Peas: Stir in the frozen peas and cook uncovered for 10 minutes, stirring now and then.
- Prepare Dumpling Dough: In a medium bowl, combine 2 cups Bisquick, garlic powder, dried parsley, salt, and pepper. Stir together, then add 2/3 cup whole milk and mix until a sticky dough forms.
- Add Dumplings to Soup: After the peas have cooked for 10 minutes, use two spoons to drop tablespoon-sized portions of the dumpling dough into the simmering soup. They may sink but will rise during cooking.
- Cook Dumplings: Cover the pot and cook dumplings for 10 minutes. Then remove the cover and cook an additional 10 minutes until the dumplings are firm and cooked through.
- Broil for Browning: Remove pot from heat and preheat broiler. Place the uncovered Dutch oven under the broiler for 1-2 minutes to lightly brown the dumplings. Watch closely to prevent burning.
- Serve: Remove from broiler carefully and serve the chicken and dumplings warm.
Notes
- Use fresh herbs if possible for a more vibrant flavor.
- If you don’t have a Dutch oven, a heavy deep pot or large skillet with a lid can work.
- Watch closely when broiling to avoid burning the dumplings.
- You can substitute frozen mixed vegetables for peas if desired.
- The chicken can also be cooked in advance and added back to the soup later.
