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Sep 25, 2007 03:31 PM

It's Chicken and Dumplings tonight!

I'm a little bummed, the weather here is warm again. Dang.
I am all so done with summer and have really ramped up my Fall Menu planning with stews, fricassee and braised meats. Oh well.

Tonight I am making my usual chicken and dumplings. I have made this for years and at times fooled around with the dumplings, using herbs, or cheese, or whatever recipe I find and it sounds good.

The one that has never let me down believe it or not, is Bisquick. I know, you'd think I could do better, but honestly I like it. I was looking through the New York Times Cook Book and found one for Tomato Dumplings (made with tomato juice) and thought about trying it.

I'm wondering if anyone else has made these? Are they maybe not the right dumpling for this dish, if not what would you could them with? I guess they would have the consistency of a tomato souffle maybe? By the way, I've done the Herb Dumplings in this cookbook, and I didn't care for them at all.

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  1. CC, my long-time standby recipe uses Bisquick too...once I tried doing something different and oh! boy! did I ever hear about recipe mixes dried basil into the Bisquick dumpling batter and it does taste very good......but I'd be interested to also hear of others' recs.

    1. I like the chicken and dumplings from Joy of Cooking and make drop biscuits instead of cutting them out.

      10 Replies
      1. re: ketchupgirl

        The bisquick dumplings that I make are drop also, I love those fluffy clouds. I make a chicken and dumpling that is almost a stew, a very tasty gravy. Onions, garlic, celery, carrots, and parsley, I brown the chicken and I use homemade stock. Then I use a deep heavy pan with - double handles, wide about 14 inches with a lid. I like lots of gravy or sauce, and drop the dough in. When I take the lid off when its done, its covered from rim to rim with dumplings. I do add parsley to the bisquick, but that's it. The tomato dumplings sounded good, tomato juice, flour, no eggs, baking powder salt, dry mustard, salt and pepper. pretty simple, they just sound good to me. But maybe better with a beef stew type dish.

        1. re: chef chicklet

          CC, can I ask if you use a whole chicken cut up, brown it, add stock, then simmer it in water or stock?

          1. re: mschow

            yes a whole chicken cut up or cut it myself and sometimes extra thighs.
            Brown it with onions and garlic, careful not to burn the garlic or onions, salt and pepper it. Then I put the carrots and celery, more onion and let them brown, then I add the stock, to cover. I use a wide deep sattua ( I don't know the correct spelling a chef friend called it that) and then I let it simmer for 35 minutes check the chick to see that it is close, then I add the bisquick dumplings and I leave the lid off for a few then cover without peeking 20 minutes. I usually serve fresh parsley over, and the seasoning are herbes de provence, salt and pepper I cover the top of the chicken with these. I like the flavor so I am a bit heavy with the seasonings. I want to taste them. A very satisying dish, we love it.

            1. re: chef chicklet

              Thanks CC. I may have to make that this weekend, though it is still very warm here (90 yesterday), and it's hard to think about a step type meal today!

              1. re: mschow

                I know, it will sure change my menu when the weather turns back to hot. Make it when you can, I can't stand this heat!

          2. re: chef chicklet

            Please tell me EXACTLY how you make the dumplings? What is the consistency of the sauce/gravy? How do you thicken it?

            1. re: southernitalian

              the recipe for the dumplings we were talking about is on the Bisquick box. You can add herbs to the dry mixture if you want. It is painfully simple! When you add the dropped mixture into the boiling stew, they start to puff up. You keep the cover off a few minutes, then cover for 20 or so minutes. They are like big puffy clouds when they come out, really good. I have thickened my broth up with a corn starch slurry.

              1. re: mschow

                yes that's right, it's on the box. I can look it up for you if you want me to. My way though is I that I take a regular soup spoon or a Tablespoon of the dough and push it into the simmering broth, they will touch almost, and then I let it simmer uncovered and then turn it down, and then cover, total additional time, 20 minutes then peek. You want to check that they are biscuit like now, not dough. Consistency of the sauce? Mine is thickened broth not gravy, sort of saucey, and it will run when a ladle is poured over the chicken and dumplings. Make it loose you can always thicken, remember thought to bring it all back to a boil so that it thickens, stir too with a flat spatula that goes across the bottom and doesn't disturb the chicken and veggies.

                Yes I do thicken my broth too as mschow does with a cornstarch slurry, I forgot to add that, sorry!

                1. re: chef chicklet

                  I'm wondering if the poster was wanting the tomato dumpling recipe, just assuming, by their name, southernitalian, vs. wanting the bisquick recipe???

        2. LOVE those Bisquick dumplings. I put some fresh parsley in them sometimes. The other thing I have done is to mix in some poultry seasoning (into the dry mix). Yummy.

          1. This thread made me crave chicken and dumplings so I made it for our Sunday lunch (we have people over every Sunday). I did it a little differently from what I usually do. I used some Mrs. Grass chicken soup base (with the egg of fat) and then some chicken base with water, and put that in a big pot (had 12 cups of fluid there). Then I whizzed up celery, onion, carrot and garlic in the food processor and dumped the finely minced bits into the broth. Added coupla bay leaves, peppercorns, and some dried parsley and let the whole thing simmer for about an hour. Then I drained off all the solids and reserved the broth. Cut up some potatoes, more carrots, and onions, and tossed in some corn and let that cook for a bit to soften up the veggies, then cut up boneless skinless thighs (three pounds) and boneless skinless breast (two pounds) and dumped it in near the end of cooking. I mixed up dumplings with whole wheat flour, milk (extra since it was whole wheat flour), baking powder, salt, and freshly grated romano cheese and let it sit for about fifteen minutes so the flour would soften. I thickened my soup with some brown roux (made with whole wheat flour), then dumped it into a large baking dish and dropped the dumplings on top. I planned to just bake it a bit until the tops of the dumplings were set, then to cover with aluminum foil to cook through, but they cooked wonderfully without the foil, though they were a little crunchy on top, that softened on serving because of the broth I spooned over them.

            It was -very- good and my guests really enjoyed it. :)

            1 Reply
            1. re: Morganna

              Sounds wonderful Morganna, there is something about serving Chicken & Dumplings that comforts one's soul. Simple, hearty, warm all is okay for the moment food. You did a nice thing...

            2. I would be concerned about the acidity of the tomato dumpling in contrast with the traditional seasonings in the stock.

              Perhaps if you were making an Italian themed C&D, using basil, oregano, and the like in the broth, they would pair well...but I don't think tomato dumplings would mesh right, if you will.

              My grandmother taught me her dumpling recipe in 2005, our last Thanksgiving together (we didn't know it at the time...well, I think she did...she insisted she show me all the old recipes that were always on the seemed urgent), but unfortunately, I'm sworn to secrecy about the dumpling prep and even the cutting of them...but dang, they're SO good...I'm so glad she shared with me.

              3 Replies
              1. re: akcskye

                Thanks for responding to my question. I'm thinking I would use them in my beef stew. I use a pretty good cut of meat, and it is red wine based. Hearty, and although I love potatoes, not in stew.

                Thanks for keeping your word to your Grandmother, nice to meet someone like you!
                A promise is a promise.

                1. re: chef chicklet

                  No problem, CC.

                  You don't put potatoes in stew? It may be a regional Oklahoma, where I live, I've never seen a stew without them!

                  But, the dumplings may very well be a good fit in your beef would add the acidity, as well as be a little more hearty, like a Shephard's Pie without being baked, is how I picture it.

                  1. re: akcskye

                    No and I'm sure you're right, always they are in there. I love potatoes, but not when they are cooked in a stew.I don't care for the texture. Just a personal thing I know.
                    Now I Would serve the stew over garlic mashed potatoes or polenta ( or spaezel)