Bisquick Chicken and Dumplings
Using Bisquick for chicken and dumplings is a small shortcut that delivers big flavor. The rest of this hearty recipe is loaded with stewed and shredded chicken, corn, lima beans and meaty mushrooms for a Southern stew your family will love.
Servings 6
Calories 490.41kcal
Equipment
- 1 large Dutch oven with lid I recommend a 7-8 quart pot
- tongs (easier to remove the stewed chicken)
Ingredients
- 4-5 pound whole chicken package of liver, gizzards and neck removed
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 1 bay leaf
- 6-8 cups water
- 2½ teaspoons kosher salt divided, plus more if needed
- ½ teaspoon dried thyme
- 2 teaspoons extra virgin olive oil
- 8 ounces mushrooms white or cremini, chopped
- 1 cup frozen corn
- ¾ cup frozen baby lima beans
- 1 tablespoon fresh parsley chopped, optional
FOR BISQUICK DUMPLINGS:
- 1 cup Bisquick baking mix regular or buttermilk
- 1 tablespoon chives minced
- ½ teaspoon cracked black pepper
- ½ cup water
Instructions
STEW THE CHICKEN:
- Transfer a 4-5 pound whole chicken to a large Dutch oven and add 1 medium onion, 2 stalks celery, 2 medium carrots, 1 bay leaf, 6-8 cups water, ½ teaspoon dried thyme and 2 teaspoons kosher salt.
- Cover the pot with the lid and bring to a boil over medium-high heat. Reduce the heat to a simmer and place the lid slightly askew on the Dutch oven so a bit of steam can escape as the chicken stews.
- Simmer for 15-20 minutes and carefully use a pair of tongs to flip the bird over. Cook for an additional 15-20 minutes, ensuring the entire fowl is thoroughly cooked.
- Use the tongs to drain any liquid from the chicken and transfer it to a cutting board to cool.
- Dip a spoon into the stock, test its flavor, and adjust as needed, but be wary of over-salting.
- While the bird rests, heat a large skillet over medium-high heat. When the pan is hot, add 2 teaspoons extra virgin olive oil and swirl to coat the bottom of the skillet. Add 8 ounces mushrooms and ½ teaspoon of kosher salt. Cook for 6-8 minutes until the fungi have given up their liquid and are browned. Set aside.
SHRED THE CHICKEN:
- Use your clean hands to remove the skin and bones from the chicken. Shred the meat into bite-sized chunks.
MAKE THE BISQUICK DUMPLINGS:
- In a medium bowl combine 1 cup Bisquick baking mix, 1 tablespoon chives, and ½ teaspoon cracked black pepper. Whisk to combine. Pour in ½ cup water and stir until there are no dry bits remain and a thick dough forms. Set aside.
ASSEMBLE THE BISQUICK CHICKEN AND DUMPLINGS:
- Remove the bay leaf from the stock and bring the stock to a simmer. Add add the shredded chicken and sauteed mushrooms back. Once the stock is simmering again, stir in 1 cup frozen corn, and ¾ cup frozen baby lima beans. Bring the stew back to a simmer.
- Once the stock is bubbling, drop tablespoonfuls of the Bisquick dough over the boiling stock. Place the lid tightly on the Dutch oven. reduce the heat to medium and set a timer for 15 minutes. Do not lift the lid while the dumplings steam.
- Remove the lid and sprinkle with 1 tablespoon fresh parsley, if desired.
Video
Nutrition
Calories: 490.41kcal | Carbohydrates: 29.8g | Protein: 32.77g | Fat: 26.82g | Saturated Fat: 7.33g | Polyunsaturated Fat: 5.47g | Monounsaturated Fat: 11.83g | Trans Fat: 0.14g | Cholesterol: 109.26mg | Sodium: 1378.42mg | Potassium: 735.51mg | Fiber: 4.01g | Sugar: 5.02g | Vitamin A: 3784.01IU | Vitamin C: 11.05mg | Calcium: 89.57mg | Iron: 3.01mg