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Quicker Chicken and Dumplings

  • 1 whole chicken, cut up
  • salt and pepper
  • 4 T butter
  • 1 large or 1 1/2 medium diced onions
  • 1/2 c flour
  • 1 1/2 c hot water
  • 1 1/2 c chicken stock
  • 2 c mushrooms, quartered
  • 2 carrots, peeled and chopped
  • 2 handfuls green beans, cut into 3/4" pieces
  • 1 t dried thyme
  • 1 t salt
  • 1/2 t pepper
  • 1 cup bisquick mix
  • 1/3 c milk


Cut the chicken into pieces of whatever size you'd like in your dinner. I cut mine into 1" pieces, but you can use bigger or smaller pieces. Sprinkle with salt and pepper, then melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan, and add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute, then whisk in the water and stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. I might add potatoes next time. Simmer until vegetables are tender. Combine bisquick mix and milk and drop by tablespoons onto simmering stew (try not to drop directly into liquid, but rather onto vegetables). Cook uncovered for 10 minutes and then covered for ten more minutes.

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