Chicken and Black Pepper Dumplings

Patty Ward


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!


★★★★★ 1 vote

10 Min
30 Min


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  • 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)

How to Make Chicken and Black Pepper Dumplings


  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.

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About Chicken and Black Pepper Dumplings

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