Chicken and Dumplings


Butter45 ml (3 tbsp.)
Medium Onion (diced)1
All-Purpose Flour45 ml (3 tbsp.)
Chicken Broth (900ml can)1
Roast Chicken (cut into 1.25 cm pieces)750 ml (3 cups)
Medium Carrots (peeled, diagonally sliced)4
Celery Stalks (diagonally sliced)3
Heavy Whipping Cream125 ml (1/2 cup)
Fresh Thyme Leaves (chopped)10 ml (2 tsp)
Salt2.5 ml (1/2 tsp)
Pepper2.5 ml (1/2 tsp)
Original Bisquick™ Mix2 cups (500 ml)
Milk150 ml (2/3 cup)
Fresh Parsley (chopped)75 ml (1 1/2 tsp)
Additional Fresh Thyme Leaves (chopped)30 ml (2 tbsp.)



Melt and Saute: In a Dutch oven, melt butter over medium heat. Add diced onion and sauté until softened and aromatic.

Flour Power: Sprinkle all-purpose flour into the buttery mixture, stirring to create a roux. Cook for a couple of minutes to eliminate any raw flour taste.

Broth Fusion: Gradually pour in the chicken broth, stirring diligently to achieve a smooth and velvety consistency.

Chicken and Veggie Medley: Introduce the star ingredients—roast chicken, carrots, celery, whipping cream, thyme, salt, and pepper. Allow the flavors to meld as the mixture simmers to perfection.

Dumpling Magic: While the chicken and veggies simmer, it’s time to whip up the dumplings. Combine Bisquick™ mix, milk, and thyme in a bowl. Drop spoonfuls of batter onto the simmering chicken mixture.

Cook and Cover: Let the dumplings work their magic, cooking for 10 minutes uncovered, and then an additional 10 minutes with the lid on, until they’re fluffy and cooked through.


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