Chicken and Black Pepper Dumplings

Patty Ward

By
@homecook373100

Here I am being obsessive about black pepper... again! :D
This a quick, easy, delicious recipe that includes black pepper dumplings! Yay!

My family likes this a lot.
Hope you enjoy as well!


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Comments:

Serves:

4 / DIFFICULTY: EASY

Prep:

10 Min

Cook:

30 Min

Ingredients

1 1/2 c
milk, 2%
3/4 c
frozen green peas
3/4 c
frozen sliced, or diced carrots
1 c
cut-up cooked chicken breast (or rotisserie chicken)
1 can(s)
(10 3/4 oz) condensed, creamy chicken mushrrom soup
1 c
original bisquick mix
1/3 c
2% milk
1-2 tsp
good freshly ground black pepper or to your taste
handful of fresh chopped parsley about 2 tbls)

Directions Step-By-Step

1
Heat 1-1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan. Lower heat a little and soup should return to just a bubble.
2
Stir bisquick mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture.
3
Cook covered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.
4
Notation: To keep Bisquick mix fresh longer, refrigerate after opening.
For tender dumplings, don't overmix the dough. Mix just until moistened.
5
I sometimes add a can of whole potatoes to the pot when hubby is extra hungry. I serve this with a nice salad and artisan bread.

About this Recipe