Quick-n-Easy Chicken and Dumplings
2019-08-02- Course: Main Dish
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- Yield : 6 to 8 servings
- Cook Time : 15m
- Ready In : 40m
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Ingredients
- 2 cups baking mix, such as Bisquick
- 2/3 cup reduced-fat milk
- 1/2 teaspoon garlic powder
- 6 cups low-sodium chicken stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 cups shredded cooked chicken (or store-bought rotisserie chicken)
- 2 cups frozen mixed vegetables (such as peas, carrots and corn)
- 2 tablespoons chopped fresh parsley
Method
Step 1
To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
Step 2
In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.