Down Home Chicken and Dumplings

Caroline ShupertRecipes


I learned to make this from my mother. Its a wonderful comfort food. You can add different vegetables as you like.

My mother made dumplings from scratch but I find the bisquick version is easier and tastes the same. The dumplings are light and fluffy, just very good.

pinch tips: How to Carve a Whole Chicken





20 Min


1 Hr 30 Min



2 lb
boneless, skinless chicken meat
2 c
chicken broth
chicken bouillon cubes
1 c
boiling water
1 tsp
black pepper (add salt only at the end of cooking if needed)
1 tsp
poultry seasoning
stalks celery, sliced thin
1 small
onion, diced
6-8 small
carrots, cut in bite sized pieces
1/4-1/2 c
cornstarch for thickening gravy (you may not need it all)


2 c
bisquick or similar buttermilk biscuit mix
1/2 c
plus 1 tablespoon milk
1 tsp

Directions Step-By-Step

Stir bouillon into 1 cup of boiling water and stir to dissolve. Add pepper and poultry seasoning to liquid. Simmer chicken in broth and bouillon for about 30 minutes. Add celery, onion, and carrots. Continue to simmer until chicken and vegetables are cooked.

In a small bowl, mix together 1/4 cup corn starch and enough water to form a thin paste. Stir into cooking broth to thicken it into a light gravy. If you need like more thickening repeat with second 1/4 cup cornstarch. Bring up heat a bit so stew is bubbling lightly. Taste and add salt and pepper as necessary to your liking.
Stir together dumpling ingredients just until moistened. Do not mix too much or dumplings will be tough. Drop by tablespoons full onto top of bubbling chicken stew. Sprinkle with parsley. Cover imediately. Cook for 15 minutes without removing cover of kettle. Serve immediately.

About this Recipe

Course/Dish: Chicken, Chicken Soups