Sunday, November 7, 2010

Chicken and herb dumplings, Bisquick-style

I know I've posted about chicken and dumplings before (twice), but this time I was lazy. I used Bisquick! You guys have heard about gluten-free Bisquick I'm sure. I've heard mixed reviews, but it worked out fine for dumplings here. If you don't want to spend the $4.99 for the tiny box of Bisquick, just go ahead and make biscuits from scratch - it's only a few extra steps.

This recipe is super adaptable, use whatever vegetables you have on hand, and your biscuit recipe or Bisquick. If you add extra liquid, this turns almost into a soup. If you have the kind of husband who likes soup things, he'll really like this.

Chicken and herb dumplings, Bisquick-style

1 lb boneless chicken, cubed (I used thighs)
1 T olive oil
1 onion, diced
3 cloves garlic
1 stalk celery, diced
1 c diced mushrooms
3/4 to 1 c chicken stock
2-3 T cornstarch
1/3 c water
salt and pepper
3/4 t paprika
3/4 c frozen peas

Heat up the olive oil in a Dutch oven. Cook the chicken over medium heat until browned. Remove the chicken from the pan, then add all the vegetables except the peas. Cook until starting to soften, then add the chicken back to the pot, and add the chicken stock, bring to a simmer. Make a slurry from the cornstarch and water and stir in until thickened. If it isn't thick enough, make another slurry and stir in a bit at a time, until thickened to your liking. Stir in salt and pepper to taste, paprika, and frozen peas. Reduce heat to a gentle simmer (medium-low).

Herbed dumplings

1 c Bisquick (or you could probably use flour mix + 1/2 t xanthan gum + 1/2 t baking soda + a pinch of salt)
1 t dried parsley, garlic powder, and onion powder
1/2 t paprika and thyme
3 T cold butter
1/3 c milk
1 egg

Combine the Bisquick and butter, smashing the butter with a fork until none of the pieces are much bigger than a pea. Add the spices, herbs, milk and egg, and stir until moistened. Add a little more milk if you need to.

Flour your hands and roll small balls (about the size of a golf ball) out of the dough. Drop them carefully on top of the simmering chicken and gravy, trying to space them as evenly as you can. Cover tightly and go wash some dishes or something for 15 minutes. After 15 minutes, check the dumplings. if you can stick a knife through without too much resistance, they're done. Serve!

**Disclaimer: I got the Bisquick for free, was not paid for this post or anything.


  1. Why didn't I think of this when I had that box of bisquik in my fridge?? My mom used to make bisquik dumplings and I loved them! I've tried to make them GF before, and liked, but not loved them. Now I'm going to have to head to the store for another box of bisquik! Thanks for sharing this recipe!!

  2. I did not know about gluten-free Bisquick! That is awesome!!

  3. wow, that is so cool. Where did you find gluten free Bisquick? The soup looks so good!

  4. Lizzy - I've seen it at my local grocery store, it's pretty new so it's not out everywhere yet!

  5. i made this last night & have decided it is my new favorite meal. it was sooo good.

    thanks for the recipe!