Chicken & Dumplings Recipe

Hi everyone! A friend requested my recipe for this yummy comfort food (hi Kim!) and I must admit: I really don't have a recipe! So I'm going to try my best to give you a step by step. Here goes...


Ingredients


2 tbsp butter
Bisquick Mix
milk (I use skim)
1 rostissere chicken (Any flavoring will do. Smoked, lemon pepper, etc.)
1 bag frozen seasoning mix (onions, peppers, celery)
2 -32oz cartons chicken broth (I use low sodium)
milk (for bisquick mix)


You will also need:

cutting board
butter knife
spoon or spatula
large pot (dutch oven)
large spoon
large mixing bowl


Before doing anything, attack that rotissere chicken, pulling all chicken off the bone. Set aside.

Turn stove burner to medium and place large pot over it. Drop the butter into pot and when it melts add the bag of seasoning mix.

While seasonings are cooking, mix 4 1/2 cups of Bisquick mix with 1 1/3 cups of milk. Stir the mixture with a spoon or spatula until it sticks together, making a large clump. On your cutting board, sprinkle a little Bisquick mix and spread it over the board. This is just to keep your dough from sticking to the board. You may also want to dust your own hands with Bisquick to keep the mix from sticking to you. (I do!)

Take half of the dough and place it on the board, spreading it out, making it about 1/2" thin. Then take your butter knife and slice into the dough like you would a batch of brownies, making dumplings. I make mine anywhere from 1" to 2" in a rectangle shape. This makes pretty big dumpings. You can pile the dumplings up on the corner of your board and grab the other half of the dough, repeating this process.

Check on your seasonings next. The onions/peppers/celery should be translucent. At this point I toss in a palmful of kosher salt (you can use regular table salt), pepper, garlic powder, onion powder & cayenne (a little dab will do! You can always add more later). Next pour both cartons of chicken broth into the pot along with the chicken you pulled apart earlier.

Bring mixture to a boil. Your burner should be on around 5-6, not a hard boil. Start dropping the dumplings one by one in the pot. Every half a dozen dumplings you toss in, take your big spoon and sort of press them into the broth mixture, continuing to pile the dumplings and press down with the spoon. Once all the dumplings are in, take the spoon and stir the pot in one graceful bottom to top motion (folding), careful not to break up the dumplings.

Let simmer for about 5 more minutes on low, folding the chicken & dumplings every thirty seconds or so. By this time the liquid should be thicker. At this point take a spoon and taste the liquid to see if you need any more seasoning.

And you're done! Enjoy!