Miss Bettie's Chicken and Dumplings

Chicken and dumplings
Chicken and dumplings with vegetables. William Mahar / Getty Images
  • 40 mins
  • Prep: 25 mins,
  • Cook: 15 mins
  • Yield: 8 Servings
Ratings (4)

Homemade chicken and dumplings. The dumplings are rolled into balls and cooked in the broth with the chicken.

What You'll Need

  • 8 chicken breasts (boneless and skinless: see note)
  • 1 teaspoon salt (or to taste)
  • Dash black pepper (or to taste)
  • Box of (Bisquick) biscuit baking mix (about 20 ounces or 4 cups)
  • 1 1/2 cup milk (or as called for in biscuit recipe)
  • 1/2 cup flour
  • 1/2 cup Milk
  • 2 or 3 teaspoons butter

How to Make It

  1. Place the chicken breasts in a large Dutch oven or stockpot and cover with water (fill the pot about half full). Add salt and pepper to taste. Cook over medium-high heat until chicken is done. Remove chicken and cut into bite-sized pieces. Place chicken pieces back in broth.
  2. Simmer the chicken and broth on low while making dumplings.
  3. Using the biscuit mix and milk, prepare as much dumpling mix as you want (as many as your pot will hold) following the package instructions. Coat your hands with flour, sprinkle a little flour on top of the dumpling mix, and roll dumplings into 1 inch balls. Add a little more flour when dumpling mix begins to get too sticky to roll. When you're almost finished rolling the dumplings, turn up the heat under the chicken and broth and bring to a slow boil.
  1. Drop dumplings into boiling broth. Make sure they submerge. They'll pop back up, but you need to make sure they get totally wet. Once all dumplings are in the broth, add 1/2 cup milk and 2 or 3 teaspoons butter and poke all the dumplings down again. Do not stir before the dumplings are thoroughly cooked because it will tear them up. Simmer for about 10 to 15 minutes, stirring occasionally but gently (if all dumplings appear to be cooked) to make sure chicken doesn't stick to the bottom of the pot.​