But first let me tell you a funny story. I love Chicken & Dumplings. Like love love love it like a mama loves her chil’ren kinda love. It’s warm, filling & yummy for your tummy kinda food.
I’ve been making this dish in two forms for forever. Sometimes I feel like getting fancy so I make it from scratch while other times I get a little lazy and make an easier but just as delicious version of it. Every time I make it, my hubster always says without fail, this isn’t Chicken & Dumplings. He “claims” it’s more like a pot pie but take a look at my picture above, does that look like a pot pie to you?
This ain’t no pot pie, no it is not!
Over the years & every darn time I make this, we always go back & forth about exactly what this dish is. So last night after Snapchatting, I finally picked what i’m gonna call this dish. This is Chicken & Somethings because it’s something like a pot pie but something like a dumpling too!
Because truly, what exactly is a dumpling? In my experience & based on my Asian heritage, dumplings are dough filled with meat all folded together to form a cute little scrumptious package. China has won tons, Gyoza’s in Japan & then there’s Mandoo in Korea. I’ve also grown to love the fried Mexican Dumplings known as Empanadas. Lord help me my mouth waters as I type this post.
My Southern Belle girlfriend, Laura, makes a mean Chicken & Dumplings. Her dumplings are like dough pieces submerged in the chicken mixture which isn’t quite like a dumpling at all but rather like a soggy yet delicious piece of dough. My version is little clouds of “Something’s” that sit nicely on the top of the dish. They come out a nice golden brown, much like myself after I’ve been sitting on a beach somewhere in Mexico. LOL
Below is my easy peasy version because last night, I was hungry, tired & had no desire to slave away in the kitchen. I hope you enjoy it! Let me know if you try it & if you have any ideas, suggestions, additions on how to improve it. I’m always game for some good ol’fashion constructive criticism.
- Cast iron pan
- 4-6 chicken breasts, boiled & shredded
- 1 bag of frozen mixed veggies
- 4 T of butter
- 4 T of flour
- 2 cups of bisquick
- 3 cups of chicken broth
- Salt & pepper to taste
- Preheat oven to 350 degrees
- In a cast iron pan, melt the butter then add the 4 T of flour & make a rue.
- Keep stirring the rue to cook out the flour taste but watching that it doesn't burn about 5-7 min
- Add the chicken broth & simmer till the gravy thickens.
- Once the gravy is thick add the frozen veggies and shredded chicken & continue to simmer.
- Salt & Pepper to taste
- Meanwhile, add milk to the 2 cups of bisquick a little at a time until the dough resembles a paste.
- With a greased spoon, drop spoonfuls of the bisquick dough on top of the chicken mixture.
- Transfer to the oven for 15-17 minutes until the dough is golden brown on the top & should be
- cooked throughout. The key is slow and steady for even cooking.