Bisquick Chicken Dumplings (Print Version)
# Ingredients:
01 -
Olive oil or vegetable oil for cooking.
02 -
1 pound boneless skinless chicken breasts, cut in 1-inch pieces.
03 -
1/3 cup unsalted butter.
04 -
1 1/4 cup diced carrots.
05 -
10 ounces frozen peas.
06 -
3 cloves garlic, minced.
07 -
1/3 cup Bisquick mix.
08 -
6 cups chicken broth.
09 -
1/2 cup whole milk.
10 -
1 teaspoon dried parsley (or 1 tablespoon fresh).
11 -
1 teaspoon dried thyme (or 1 tablespoon fresh).
12 -
1/2 teaspoon dried rosemary (or 1 tablespoon fresh).
13 -
1/2 teaspoon black pepper.
14 -
1/2 teaspoon salt.
15 -
2 cups Bisquick mix (for dumplings).
16 -
2/3 cup whole milk (for dumplings).
17 -
1 tablespoon dried parsley (for dumplings).
18 -
3/4 teaspoon garlic powder (for dumplings).
19 -
3/4 teaspoon salt (for dumplings).
# Instructions:
01 -
Heat Dutch oven over medium-high, add oil.
02 -
Cook chicken pieces until golden (5-6 minutes).
03 -
Remove chicken, set aside.
04 -
Reduce heat to medium, melt butter.
05 -
Cook carrots 3-4 minutes.
06 -
Add garlic, cook until fragrant.
07 -
Stir in Bisquick until well coated.
08 -
Return chicken and juices, stir to coat with flour.
09 -
Slowly add mixed broth and milk while stirring.
10 -
Add herbs and seasonings.
11 -
Bring to gentle boil, reduce to simmer.
12 -
Add peas, cook 10 minutes uncovered.
13 -
Mix dumpling ingredients until sticky dough forms.
14 -
Drop tablespoons of dough into soup.
15 -
Cover, cook 10 minutes.
16 -
Uncover, cook 10 more minutes.
17 -
Broil briefly to brown dumplings.
# Notes:
01 -
Watch dumplings closely under broiler as they brown quickly.
02 -
Dumplings may sink at first but will rise while cooking.