Creamy Chicken And Dumplings Recipe Bisquick Recipe For Potato

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CREAMY CHICKEN AND DUMPLINGS



Creamy Chicken and Dumplings image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup milk
2 large eggs
2 teaspoons baking powder
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
5 cups low-sodium chicken stock
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 cups shredded cooked chicken, such as rotisserie chicken
2 cups frozen mixed vegetables, such as peas, carrots and corn
2 tablespoons chopped fresh parsley

Steps:

  • In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
  • In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

CHICKEN AND DUMPLINGS WITH BISQUICK®



Chicken and Dumplings with Bisquick® image

Basic chicken and dumplings stew made with Bisquick®...yummo.

Provided by Pam Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h35m

Yield 4

Number Of Ingredients 16

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

Steps:

  • Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
  • Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
  • Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
  • Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

Nutrition Facts : Calories 659.4 calories, Carbohydrate 61.2 g, Cholesterol 98.1 mg, Fat 32.7 g, Fiber 5.5 g, Protein 31.5 g, SaturatedFat 11.7 g, Sodium 1544.3 mg, Sugar 10.5 g

CREAMY POTATO SOUP WITH DUMPLINGS



Creamy Potato Soup With Dumplings image

This recipe is basic. You can add carrots and other veggies and herbs to your taste. This is basic, but delicious!

Provided by Cheryl E

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup diced celery
1/2 cup water
8 -10 potatoes, peeled and cubed
1 medium onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
water (just enough to cover potatoes)
3 cups milk
1 cup sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon parsley flakes
1/2 teaspoon summer savory (optional)
1 egg
1/2 cup milk

Steps:

  • To make soup: boil celery in the water until just tender, DO NOT DRAIN.
  • Add all ingredients and cover with remaining water"just enough" to cover veggies.
  • Boil on medium high till tender, (approximately 10 minutes).
  • Mash slightly to eliminate chunks.
  • Add milk and set aside.
  • To make dumplings, sift together dry ingredients.
  • Stir in herbs.
  • Beat egg and milk together and add to dry ingredients.
  • Stir just until moistened.
  • Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
  • Drop dumplings by tablespoonful into liquid.
  • Cover tightly and simmer gently for 20-minutes--do not lift lid.
  • ENJOY.

BACON CHICKEN AND DUMPLINGS



Bacon Chicken and Dumplings image

This recipe is so easy, and very tasty as well!

Provided by Rebecca Swift

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 50m

Yield 8

Number Of Ingredients 11

3 slices bacon
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 ½ cups biscuit mix
1 cup milk

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
  • Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
  • Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 44.2 g, Cholesterol 77.9 mg, Fat 20.8 g, Fiber 3.2 g, Protein 23.5 g, SaturatedFat 9.7 g, Sodium 645.4 mg, Sugar 7.2 g

IRISH CHICKEN AND DUMPLINGS



Irish Chicken and Dumplings image

This is our family's very favorite comfort food.

Provided by CLAIRELLEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Yield 6

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 ⅓ cups milk

Steps:

  • In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
  • Add potatoes and carrots; cover and cook another 30 minutes.
  • Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
  • Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 94.4 g, Cholesterol 58.1 mg, Fat 9.2 g, Fiber 7.8 g, Protein 33.9 g, SaturatedFat 2.7 g, Sodium 2401.8 mg, Sugar 13.8 g

FARMHOUSE CHICKEN AND BISQUICK DUMPLINGS



Farmhouse Chicken and Bisquick Dumplings image

An easy version of the farmhouse classic, these Bisquick Dumplings in a creamy chicken and vegetable gravy are total comfort food!

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

3-4 lbs. bone-in, skin-on chicken pieces (any combination of breasts, thighs, drumsticks, or wings is fine - whatever you prefer; I use 2 lbs. of bone-in chicken breast and 2 lbs. of bone-in chicken thighs)
Salt and pepper, to taste
All-purpose flour ((about ½ cup for dredging))
1 (10.5 ounce) can condensed cream of celery soup, NOT diluted
1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted
1 ½ cups whole milk
1 cup frozen peas and carrots (not thawed)
¼ teaspoon dried thyme
1 cup Bisquick baking mix
⅓ cup whole milk
Optional garnish: 1-2 tablespoons chopped fresh parsley

Steps:

  • Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper; dredge in flour. Place the chicken in the pot, skin-side down, and cook for 7-8 minutes. Turn the chicken over and continue cooking for about 20 more minutes, or until chicken reaches an internal temperature of 165°F Smaller chicken pieces may be done sooner, while larger breasts may require extra time. Remove chicken to a cutting board.
  • When the chicken is cool enough to handle, pick the meat off of the bones (discard the skin and bones).
  • Wipe out the pot that you used for the chicken and then whisk together the soups and milk. Bring to a simmer over medium-high heat and whisk to a smooth consistency. Stir in the chicken, reduce heat to medium, and simmer for about 10 minutes. Stir in the peas and carrots and cook for 2 minutes to heat through. Add thyme and season with salt and pepper, to taste.
  • In a medium bowl, stir together baking mix and milk. Drop the dough by tablespoonfuls into the simmering broth; do NOT stir the dumplings and do not let your simmer go too fast (or the dumplings will fall apart). Cook the dumplings, uncovered, over medium-low heat for 10 minutes. Then cover the pot with a lid and continue cooking the dumplings for about 10 more minutes (or until firm to the touch and cooked through). Stay at a gentle simmer - do not let the pot come to a full boil.
  • Sprinkle with chopped fresh parsley and serve!

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 273.5 kcal, Carbohydrate 28.8 g, Protein 23.8 g, Fat 6.7 g, SaturatedFat 2.6 g, Cholesterol 60.9 mg, Sodium 786.4 mg, Fiber 1.2 g, Sugar 6.5 g, UnsaturatedFat 2.7 g

CHICKEN SOUP WITH POTATO DUMPLINGS



Chicken Soup with Potato Dumplings image

Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups biscuit/baking mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Provided by 2ND COURSE

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 18

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Steps:

  • De-bone chicken and cut into chunks or shred. Set aside.
  • Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
  • Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g

BISQUICK™ CHICKEN AND DUMPLINGS RECIPE



Bisquick™ Chicken and Dumplings Recipe image

My practically effortless Bisquick chicken and dumplings are perfect for when you need good old-fashioned comfort food in a flash! Tender, juicy chicken in a deliciously warm and hearty broth with fluffy biscuit dumplings- what's not to love!

Provided by Angela

Categories     Dinner Recipes     Main Dish

Time 40m

Number Of Ingredients 15

1 tbsp olive oil (extra virgin)
1 lb chicken breasts ((boneless, skinless, cubed into chunks))
1 large russet potato ((sliced, use 2 if medium sized))
3 medium carrots ((sliced))
4 ribs celery ((sliced))
1/2 cup yellow onion ((minced or finely chopped))
1 tsp garlic ((minced or finely chopped))
15.25 oz sweet whole kernel corn ((15.25-ounce can, drained))
2 cups chicken broth
1 cup heavy cream ((or heavy whipping cream, or use half & half))
2 Tbsp chives ((freeze dried or use 1 tablespoon fresh))
1 tsp each, rosemary & thyme
1/2 tsp salt & pepper ((to taste))
2 cups Bisquick ((or ready-made biscuit baking mix))
2/3 cup milk

Steps:

  • Heat a large stock pot on the stove over medium-high heat. Add in the olive oil, onion, potato, carrots, and celery. Cook until the vegetables are softened (about 5 minutes), stirring frequently. Add the garlic 1 minute before vegetables are fully softened.
  • Next, add in the seasonings (chives, rosemary, thyme, salt & pepper to taste), chicken broth, heavy cream, sweet corn, and chunks of chicken. Stir to combine. Bring the mixture to a full boil, then reduce to low heat and allow it to simmer for 10 minutes while preparing your biscuits.
  • In a small mixing bowl, combine milk and Bisquick. Use a metal whisk or fork to mix until dough forms.
  • Drop heaping tablespoon-sized portions of the dough into the simmering liquid, leaving space for the dumplings to expand. Allow it to simmer on low temp uncovered for 10 minutes, then cover with a tight-fitting lid and allow it to simmer for 10 additional minutes. Remove from heat and serve.

Nutrition Facts : Calories 422 kcal, Carbohydrate 43 g, Protein 19 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 819 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

BEST BISQUICK CHICKEN AND DUMPLINGS RECIPE



BEST Bisquick Chicken and Dumplings Recipe image

This quick and easy Bisquick Chicken and Dumplings is packed with vegetables, chicken breasts, and Bisquick drop dumplings.

Provided by Alexa Blay

Categories     Soup

Time 57m

Number Of Ingredients 17

2 Tablespoons olive oil
1 pound boneless skinless chicken breasts (cubed, about 2 large chicken breasts)
1/3 cup butter (about 5 1/2 Tablespoons, or 2/3 of a stick)
1 medium onion (diced, about 1 cup)
1 large carrot (sliced, about 1 1/4 cup)
2 medium cloves garlic (minced)
1/3 cup all-purpose flour*
6 cups chicken broth
1/2 cup whole milk
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt
1 1/2 cups frozen peas
2 cups Bisquick
2/3 cup milk

Steps:

  • Heat a large Dutch oven over medium-high heat. Once hot, add the olive oil and swirl to coat the bottom. Place the chicken cubes in the bottom, and cook for 6 minutes, stirring occasionally. Remove the chicken from the pot, and set aside.
  • Turn the heat to medium, and add in the butter. Once the butter has melted, add in the onion and carrots. Sauté for about 3 minutes, or until the onions are just starting to turn translucent.
  • Add in the garlic and stir. Sauté for another minute, or until aromatic.
  • Sprinkle in the flour and stir until the butter and flour are well combined (making sure no large lumps form).
  • Add the chicken and its juices back into the pot. Mix so that the chicken gets coated in the flour mixture.
  • Mix together the chicken broth and milk in a large liquid measuring cup. Slowly pour in the chicken broth and milk mixture while stirring. Sprinkle in the dried thyme, parsley, black pepper, and sea salt. Stir to mix. Turn the heat up to medium-high, and bring to a gentle boil.
  • When the soup has come to a rapid simmer add in the frozen peas and cook for 10 minutes. After the soup has simmered rapidly for 10 minutes, turn the heat down to medium-low.
  • In a medium mixing bowl, mix the Bisquick and milk together until a dough is formed. Be careful not to over-mix the dough - that will cause the dumplings to be too dense and not cook properly. You want to stop mixing as soon as a soft dough has formed.
  • Use a Tablespoon to scoop out the dough and carefully drop each dough ball into the soup (make sure to only drop a dough ball where liquid is visible, you don't want to drop dough balls on top of each other).
  • Place the lid on the Dutch oven, and simmer the dumplings for 20 minutes. Don't open the lid to see if the dumplings are cooked during this time (you'll release all the steam if you do). After 20 minutes, use a toothpick to check the center of a dumpling to see if it's cooked through. If it's not fully cooked, cover the pot and cook for an additional 5 to 10 minutes.
  • Once the dumplings are cooked through, carefully taste the soup and adjust salt to taste. If the soup is thicker than you'd like, stir in some additional chicken broth, milk, or some cream if you'd like it really creamy.
  • Garnish with fresh parsley, and serve.

Nutrition Facts : Calories 490 calories, Carbohydrate 42.7 grams carbohydrates, Fat 25 grams fat, Fiber 3.4 grams fiber, Protein 26.1 grams protein, ServingSize 1/6, Sugar 9.6 grams sugar

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