When I think of comfort, I find myself drifting back to cozy Sundays in my Mom’s kitchen, where the aroma of old-fashioned chicken and dumplings filled every corner of the house. There was something magical about that simple meal, bubbling away on the stove, promising warmth and love spooned into every bowl.
Sometimes like to cook strategically, so whenever I make these tasty sheet pan roasted chicken thighs, I know Chicken and Dumplings are not far away!
What you need to make these chicken and dumplings
The secret, Mom’s recipe, didn’t require hours of work or a pantry filled with complicated ingredients. Instead, she relied on a humble box of Bisquick to create fluffy, tender dumplings that melted softly in your mouth. Just a mix of Bisquick, milk, and a pinch of love—that’s all it took.
She’d drop spoonfuls of dough into the gently simmering pot, each dumpling swelling up to pillowy perfection. We’d watch, fascinated, as they bobbed on the surface, soaking up the savory chicken broth and herbs. The result was always hearty and comforting, each bite offering tender chunks of chicken mingling with soft dumplings, all wrapped in a rich, creamy gravy.
Chicken and Bisquick Dumplings
Ingredients
Step by Step Directions
- In a medium bowl, mix Bisquick, butter, apple juice, and milk until the dough is just moistened and forms a soft dough. For tender dumplings, do not over mix the dough. Set aside the dumpling mix for while preparing the sauce.2 cups Bisquick, ½ cup milk, ¼ tablespoons apple juice, 1 tablespoon butter
- In a 4-5 quart Dutch Oven or Stockpot, heat 1 cup milk and stir in 2 tablespoons of Bisquick Mix. Stir well until the mixture is smooth. This will be the base for the creamy sauce.2 tablespoons Bisquick, 1 cup milk
- Add the carrots, peas, and chicken stock and let cook on medium heat for 10 minutes.1 cup frozen peas, 1 cup frozen carrots, 3 cups chicken stock
- Add the pre-cooked chicken. Bring sauce to a simmer.1 whole precooked rotisserie chicken
- Use a spoon or cookie scoop to drop the dough balls onto stew, don’t push down into the liquid.Cook uncovered over low heat 10 minutes, cover and cook for an additional 15 minutes1 whole precooked rotisserie chicken, Salt and pepper to taste
Nutrition
Notes
Tried this recipe?
Let us know how it was!Even today, one taste transports me back instantly to those carefree afternoons, it’s a reminder that sometimes, the simplest recipes hold the sweetest memories.
