Recipe courtesy of Katie Lee

Quick-n-Easy Chicken and Dumplings

Name: Quick-n-Easy Chicken and Dumplings
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 2 cups baking mix, such as Bisquick; 2/3 cup reduced-fat milk; 1/2 teaspoon garlic powder; 6 cups low-sodium chicken stock; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 sprigs fresh thyme; 1 bay leaf; 2 tablespoons all-purpose flour; 2 cups shredded cooked chicken (or store-bought rotisserie chicken); 2 cups frozen mixed vegetables (such as peas, carrots and corn); 2 tablespoons chopped fresh parsley

Getting reviews...

Level: Easy

Total: 40 min
Active: 15 min

Yield: 6 to 8 servings

Save Recipe

Ingredients

2 cups baking mix, such as Bisquick

2/3 cup reduced-fat milk

1/2 teaspoon garlic powder

6 cups low-sodium chicken stock

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 sprigs fresh thyme

1 bay leaf

2 tablespoons all-purpose flour

2 cups shredded cooked chicken (or store-bought rotisserie chicken)

2 cups frozen mixed vegetables (such as peas, carrots and corn)

2 tablespoons chopped fresh parsley

Directions

To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.