Description
Basic chicken and dumplings stew made with Bisquick®…yummo.
Ingredients
- 2 tablespoons clarified butter
- 1 pound skinless, boneless chicken thighs
- 4 slices bacon
- 5 new potatoes, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- ½ red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup chicken broth
- 1 cup 2% milk
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ (10 ounce) package frozen corn
- ¼ teaspoon smoked paprika
- salt and ground black pepper to taste
- 1 cup baking mix (such as Bisquick®)
- ⅓ cup milk
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 35 mins
Servings: 4