Mimi's Favorite Chicken & Dumplings
Classic comfort food featuring tender chunks of chicken and vegetables in a rich broth, topped with fluffy Bisquick dumplings - a heartwarming family recipe.
Ingredients
- 3 pounds Chunked Chicken Breast
- 2 medium stalks Celery — with leaves, chopped (about 1 cup)
- 3 medium Carrots — sliced
- 1 Onion — small, diced
- 2 tablespoons Parsley — chopped (or 2 teaspoons parsley flakes), fresh
- 1 teaspoon Salt
- 2 tablespoons Baking Powder
- ⅛ teaspoon Pepper
- 5 cups Chicken Broth
- ½ cup Olive Oil
- 4 cups Bisquick™ Original Pancake & Baking Mix
- 1½ cups Milk
- as needed Whole Cranberry Sauce — for serving (Peschka hard requirement!)
Method
Instructions
- Cook the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the celery, carrots, and onion, and sauté until the onions become translucent, about 5 minutes.
- Brown the Chicken: Add the chunked chicken breast to the pot and cook for 2-3 minutes until lightly browned.
- Add the Broth and Seasonings: Pour in the chicken broth, and add the salt, pepper, and parsley. Stir to combine, then bring the mixture to a simmer.
- Prepare the Dumplings: In a medium bowl, stir together the Bisquick™ and baking powder. Gradually add the milk and mix with a wire whisk or fork until a soft dough forms.
- Add Dumplings to the Soup: Drop the dumpling dough by spoonfuls onto the simmering chicken mixture. Pro Tip: Make sure to drop the dough onto the chicken and vegetable mixture and not directly into the liquid to prevent the dumplings from sinking.
- Cook the Dumplings: Allow the dumplings to cook uncovered over low heat for 10 minutes. Then, cover the pot and cook for an additional 10 minutes, or until the dumplings are fully cooked and fluffy.
- Serve: Once the dumplings are cooked through, serve the chicken and dumplings hot, garnished with additional parsley if desired.
Flavor Enhancements
- Herb Additions: For added depth of flavor, consider adding a bay leaf, a sprig of thyme, or a couple of garlic cloves to the broth while simmering. Remove them before serving.
- Dumpling Texture: If you like your dumplings a little lighter, you can substitute part of the milk with sour cream or buttermilk. This adds a slight tanginess and makes the dumplings fluffier.
- Serving Suggestion: Serve with whole cranberry sauce (Peschka hard requirement!).
Frequently Asked Questions
Why do my dumplings sink to the bottom?
Make sure to drop the dumpling dough onto the chicken and vegetables, not directly into the liquid. The solids help support the dumplings while they cook. Also, don't stir the pot once you add the dumplings.
Can I use homemade biscuit mix instead of Bisquick?
Yes, you can substitute homemade biscuit mix, but Bisquick is specially formulated for dumplings and gives the best texture. If using homemade mix, you may need to adjust the liquid amounts.
How do I know when the dumplings are done?
Dumplings are done when they're fluffy, have doubled in size, and a toothpick inserted in the center comes out clean. They should be light and airy, not dense or doughy.
Can I make this ahead of time?
While best served fresh, you can make the chicken and vegetable base ahead of time. Add the dumplings just before serving, as they don't reheat well and can become soggy.
What's the significance of the cranberry sauce?
According to the recipe, serving with whole cranberry sauce is a 'Peschka hard requirement!' - this appears to be a cherished family tradition that adds a sweet-tart contrast to the savory dish.