Mama's Chicken 'n Dumplin's

Susan Feliciano


Still trying to preserve my mother's best recipes. She made chicken and dumplings very simply - just chicken, and dumplings. But the taste was divine, and I can still remember the warm full feeling they gave me. At home now, I serve this with peas and carrots as a side dish.

pinch tips: How to Carve a Whole Chicken





20 Min


1 Hr


Stove Top


3 lb
chicken pieces, bone-in (breast, legs, wings, thighs)
1 qt
(or more) water
salt and pepper
2 c
bisquick baking mix
1/2 c
milk (more or less)
chopped fresh parsley (optional)

Directions Step-By-Step

Place chicken in water in a large deep pot over medium high heat. Add salt and pepper, and a couple of chicken bouillon cubes if you have them. Be sure chicken is just barely covered by the water. Bring to a boil, cover, and simmer for 40 minutes. Carefully scoop chicken pieces out of water with a large pierced spoon, and place them in a foil-lined baking pan. Keep warm in a 200-degree oven.
Bring remaining broth to a boil, and reduce volume by about 1/3. Lower heat to a simmer. Stir together Bisquick and milk to make a thick dough similar to drop-biscuits. Do not knead or roll out. Drop by spoonfuls onto simmering broth. Cover and simmer for 10 minutes. Uncover and cook a little longer until dumplings glisten and appear done.
Place chicken pieces in a large serving dish. Carefully spoon dumplings and sauce over chicken pieces. May sprinkle with parsley if desired. There shouldn't be any leftovers of this dish!

About this Recipe

Course/Dish: Chicken, Other Breads
Main Ingredient: Chicken
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom