Old Fashioned Chicken and Dumplings (Made Easy)
Ready In: 30 mins
Serves: 4
Ingredients
CHICKEN
- 3 cups chunked boneless skinless rotisserie-cooked chicken
GRAVY
- 1⁄2 cup unsalted butter
- 1⁄2 cup all-purpose flour
- 3 (14 1/2ounce) cans chicken broth (5 1/4 cups)
- 1 dash black pepper
- 1 dash parsley flakes or 1 dash dried chives
- 1 dash poultry seasoning
- 1 pinch nutmeg
- 1⁄4 teaspoon snipped fresh rosemary (optional)
DUMPLINGS
- 1 1⁄8 cups Bisquick
- 1⁄3 cup milk
- 1 dash parsley flakes or 1 dash dried chives
- 1 dash ground black pepper
GARNISH
- snipped fresh parsley (or dried parsley or dried chives) or chives (or dried parsley or dried chives)
Directions
- NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
- MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
- COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
- GARNISH tops of dumplings with parsley or chives.
- COVER then reduce heat to medium-low.
- SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
- LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
- STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
- LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
- SERVE and enjoy.
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