Cindie Stewart Recipe

Old Time Chicken with Bisquick Dumplings

By Cindie Stewart shindii


Recipe Rating:
Serves:
6
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Cindie's Story

I grew up eating this dish and it hasn't changed since! However, you can add celery, carrots, and green beans for more flavor! The first time I made it for my husband, he ate about 2/3 of the pot itself!

Ingredients

1
chicken, whole and all insides and neck removed
3
bay leaves, dried
1 medium
white or yellow onion, whole
2 or 3
chicken bouillon cubes (optional)
4 c
bisquik mix
1 1/3 c
milk

Directions Step-By-Step

1
Remove the innards of the chicken along with the neck. You can discard them or cook them in a separate pot of water for your pets for a delicious treat!
2
Place entire chicken, peeled onion, and bay leaves in a large pot of water. Make sure water covers chicken. Cook for 1 hour.
3
Remove pot from heat. Take chicken out of the water and place on a large dish to cool for 10 - 15 minutes, or until able to touch without burning yourself.

Also, remove the onion, using a spoon is easiest, and the bay leaves from the water and discard. The onion can be used for seasoning if you'd still like more onion flavor.
4
Once the chicken is cooled enough to work with, peel the skin and bones off the chicken, only placing the meat back into the pot of now chicken broth. The meat should be in bite size chunks that don't need to be cut up to enjoy.
5
Turn the heat under the pot back on. If you would like, you can add the chicken bouillon cubes to the pot too. Heat to boil.
6
While waiting for the chicken to boil, take the Bisquik and milk and mix together using a wooden cook spoon until mixed well for the dumplings.
7
Once the pot is boiling, turn the heat down to medium and use a teaspoon to drop spoonfuls of the dumpling mixture into the pot until you have no more dumplings to drop into the pot. (I found that if you have a spoonful of dough on the spoon and place it in the boiling water, the dough falls off prettily nicely.)
8
Cook uncovered for 10 minutes and then cook covered for 10 more minutes.
9
Enjoy! Tastes great with a little salt and pepper! I prefer to also use a little bit of a German seasoning that I grew up calling Aromat but the can says Fondor and it's by Maggi.
10
NOTES: I use the biggest pot I own (I think it's about 5qt) for this recipe. The chicken alone needs to get covered with the water to begin with and after that, the dumplings add some height to it. So my large pot is big enough for it all, thankfully.

You can use a whole chicken (like I do, since that's what I grew up seeing and doing) or you can use boneless pieces like the breasts, legs, thighs, or whatever parts you want. If you don't use a whole chicken, I'd suggest using the skinless pieces since it's easier to just rip apart and throw in the part without having to deal with skinning it as well.

I don't normally put any vegetables in it besides the onion, but when I do, I normally throw in carrots (shredded, julienne, or chopped) and celery for some added nutrients. It's completely up to you though! You can probably added corn, green beans, broccoli, etc in it if you really wanted to.

Thanks for all the comments! I read each and every one of them and all the great feedback makes me want to create more recipes and even share any family recipes I come across! <3

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Heirloom


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9 Comments

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Linda Tennant Cookingbear
Mar 20, 2014
Hi Cindie,
I used to make chicken and dumplings years ago. I remembered using bisquick for the dumplings. When I came upon your recipe, I thought..that was as close to my recipe as I could find. I used chicken breasts (for the convenience). I had forgotten the bay leaves( I will use next time). I added some poultry seasoning to the chicken and some Lawry's season salt and pepper on top of the dumplings. I think I will make some more gravy when I cook them next time. The dumplings came out excellent! I used a large Tablespoon, so they would be big. Note: I usually don't like that people change up recipes before they try them first, but I found myself doing what I used to do when I made them. I am so grateful for your posting of this recipe!! I will definitely make them many more times. :)
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Bobby Webb Bobdoescooking
Mar 4, 2014
Love this Cindie, you have been PINCHED!!!...
Also, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click justapinch.com/...ds-and-drinks-only hope to see you there. Bobby
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Samantha Saylor sambug2122
Jan 11, 2014
I made this exactly as the recipe said to and OMG! It was amazing. This was the first time I had ever made it the correct way and I have been trying for 10 years. Great recipe!
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Rosanne Runfola RetiredRosie
Oct 13, 2011
Hmm, I think I'd be better off with breasts. Easier to debone when the chicken is cooked.