Our friend Cara comes over once a week for dinner. We never really planned it that way, but we’ve got a sort of standing date to watch Glee and hang out every Wednesday night, and she typically stays for dinner. We have a good time, but I’m always a little worried when I make something for the first time that she’s not going to like it. It doesn’t actually have anything to do with her, she’s not even that picky, but I usually try to clear it with her first.
All of that is the long way of leading up to this: When I told her I was making Chicken & Dumplings, for the first time, she struggled a little bit. “What’s a dumpling?” she asked. It’s a good question, if you’ve never had them before. I told her it was like a cross between a noodle and a biscuit, which is the best explanation I can come up with. Especially when made like this recipe.
I grew up eating Chicken and Dumplings, the way my grandma makes them (which is the same as the way my dad makes them, and now, the way I make them). They’re tasty, homey, and a great rainy-day or cold-weather food. A classic comfort food. I’m sure I’ll make them for the blog sometime. The only drawback is that they can be a little cumbersome to make. You have to make the pasta by hand, roll it out, and then cook them with the chicken and the sauce. They’re totally worth the work, but it’s not really a weeknight kind of dinner, which had me looking for something a little simpler.
I’d heard that you could make chicken and dumplings with Bisquick or the like, and this was my attempt at that kind of chicken & dumplings. The results were decent, but I’m not going to lie–this wasn’t anything like the real thing. The dumplings were good, but more doughy than I’m used to. And this particular recipe resulted in something closer to a soup or stew than the Chicken and Dumplings I’m used to. It reminded me a lot of my own Chicken Pot Pie filling.
It was okay, and quick and easy, but next time, I’ll put in the effort for the real thing.
Quick and Easy Chicken & Dumplings
- 1 1/2 cups milk
- 1 cup frozen green peas and carrots
- 1 cup cut-up cooked chicken
- 1 can condensed cream of chicken soup
- 1 cup Bisquick mix or other baking mix
- 1/3 cup milk
1. Heat milk, peas and carrots, chicken, and soup to boiling in a 3 quart sauce pan, stirring frequently.
2. stir bisquick mix and 1/3 cup of milk until soft dough forms. Drop the dough by spoonful on top of chicken mixture. Sprinkle with paprika.
3. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.