Chicken and Dumplings with Bisquick

Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick mix.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 659 Calories

Ingredients

• 4 slices bacon
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 1 cup chicken broth
• 2 carrots, chopped
• 2 cloves garlic, finely chopped
• 1 cup 2% milk
• 1 pound skinless, boneless chicken thighs
• 2 tablespoons clarified butter
• 1 cup baking mix (such as Bisquick®)
• 5 new potatoes, chopped
• 0.33333334326744 cup milk
• 0.25 teaspoon smoked paprika
• 0.5 red onion, finely chopped
• 0.5 (10 ounce) package frozen corn

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.

Step 2

Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.

Step 3

Scrape chicken drippings from the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.

Step 4

Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.