Quick-n-Easy Chicken and Dumplings

  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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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 


  1. To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
  2. 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.
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