Name: Bisquick Chicken And Dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: For the Soup; 1 tablespoon olive oil; 2 lbs bone-in, skinless chicken breasts or thighs; Salt and pepper, to taste; 5 tablespoons butter; 1 small yellow onion, diced; 1 cup carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce; 1/3 cup all-purpose flour; 4 1/2 cups chicken broth; 1 chicken bouillon cube (optional); 1 1/2 cups half and half; 3/4 cup frozen peas; Seasoning Mix; 1 teaspoon onion powder; 1/2 teaspoon each: dried basil, parsley, thyme, rosemary, mustard powder; 1/4 teaspoon ground sage; 1/8 teaspoon black pepper; For the Dumplings; 2 cups cake flour (or all-purpose); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon garlic powder; 2 teaspoons sugar; 3/4 cup cold sour cream; 1/4 cup cold milk

Description

A cozy, hearty classic — this Chicken and Dumplings recipe is pure comfort food. Creamy, flavorful, and filled with tender chicken and fluffy dumplings, it’s guaranteed to warm up your table.

Ingredients

For the Soup
1 tablespoon olive oil
2 lbs bone-in, skinless chicken breasts or thighs
Salt and pepper, to taste
5 tablespoons butter
1 small yellow onion, diced
1 cup carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/3 cup all-purpose flour
4 1/2 cups chicken broth
1 chicken bouillon cube (optional)
1 1/2 cups half and half
3/4 cup frozen peas
Seasoning Mix
1 teaspoon onion powder
1/2 teaspoon each: dried basil, parsley, thyme, rosemary, mustard powder
1/4 teaspoon ground sage
1/8 teaspoon black pepper
For the Dumplings
2 cups cake flour (or all-purpose)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoons sugar
3/4 cup cold sour cream
1/4 cup cold milk
4 tablespoons butter, melted

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Instructions

Season chicken with salt and pepper. Heat olive oil in a large pot and sear chicken about 3 minutes per side. Remove, rest 10 minutes, discard bones, and cut into pieces.
Combine seasoning mix and set aside. In the same pot, melt butter and sauté onion, carrots, and celery for 5 minutes.
Add garlic, Worcestershire sauce, hot sauce, and seasoning mix. Cook 1 minute.
Stir in flour and cook 2 minutes. Gradually whisk in chicken broth until smooth.
Add half and half, bouillon (if using), and peas. Bring to a gentle boil, then reduce to simmer.
In a bowl, mix dumpling dry ingredients. Gently fold in sour cream, milk, and melted butter.
Return chicken to pot. Drop dumpling dough by spoonfuls over soup and spoon broth over each.
Cover tightly and simmer 15 minutes without lifting the lid. Check doneness, garnish, and serve warm.

Notes

Bone-in chicken creates the richest broth.
You may substitute cooked chicken and add it before the dumplings.
Do not lift the lid while dumplings steam or they may become dense.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American