Large Stock Pot Chicken and Dumplings Recipe
INGREDIENTS
8 Large Chicken Breasts or 16 Boneless Thighs 4 Family Sized (22 Ounce) Cans of Campbell's Cream of Chicken Soup* 4 Cans of Water 3 Cups of Fresh or Frozen Carrot Slices 3 Cups of Frozen or Canned Peas Salt and Pepper to Taste DUMPLINGS 4 Cups of Bisquick 1 1/3 Cup of Milk *If you prefer to make broth from scratch, scroll to the bottom for directions. **If you're cutting this recipe in half, use 2 cups of Bisquick and 2/3 cup of milk. |
This Recipe Begins with a Tall, Nonstick Stockpot
Through the years, I've learned that it's important to use a nonstick stock pot when making creamy stews that can easily stick to the bottom of a stainless steel pot and begin to burn. I've also learned that it's important to use a tall stock pot in the range of 8 to 12 quarts. Otherwise, the broth will begin to boil over before the dumplings are fully cooked. Starting with a pot that's too small for this recipe can lead to disaster.
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Tip: I use an Electric Skillet to Fry Eight to Ten Pieces of Chicken at a Time
Step One: Fry Chicken Breasts for 3 to 4 Minutes Per Side
Handy Shortcut: If you don't have time to cook the chicken from scratch, you can pull apart 2-3 rotisserie chickens or defrost 2 bags of Tyson chicken fajita strips in a large microwave safe bowl. In general, rotisserie chicken will tend to dissolve into shreds as it boils. If you want big, hearty chunks of meat, go with Tyson or cook the chicken from scratch. If you don't like the taste of Tyson seasoning, soak the frozen pieces in a big bowl of hot water for ten minutes and drain the water. |
Step Two: Partially Cook the Carrots
Do this any way you like.
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Step Three: Mix the Dumpling Batter
In a mixing bowl, combine 4 cups of Bisquick baking mix with 1 1/3 cups of milk. Mix with a fork until thoroughly blended, but don't overwork the dough. The resulting dough should be firm and sticky.
Handy Shortcut: You can use a few cans of prepared biscuit dough. I prefer dumplings made from scratch, but I'm not above using canned products when I'm in a hurry. |
Step Four: Form the Dough Balls and Set them Aside
Handy Shortcuts:
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Step Five: Combine Ingredients in a Large Pot. Drop Dumplings and Simmer.
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Fun Variation: Chicken and Biscuits with Gravy
Recipe for Making Broth from Scratch
If you prefer to make broth from scratch instead of using condensed soup, use 24 cups of water or 192 ounces of prepackaged broth. Add chicken bouillon to taste. Make a slurry with 2 tablespoons of cornstarch and 4 tablespoons of water. Beat with a fork until the mixture is smooth. Stir constantly while pouring the slurry into the pot. Add pepper to taste. If the first slurry doesn't make the broth thick enough to suit you, mix up another one. Proceed with the rest of the recipe as written above.