In a large non-stick skillet or xqt dutch oven melt the butter. Add the diced onion and cook for about 5 minutes over medium heat. Sprinkle mixture with flour and stir until thickened and well blended. Add the chicken broth, 1 cup of milk and all of the seasonings except the parsley. Whisk briskly or stir until mixture is smooth. Stir in the chicken and frozen veggies. Bring to a boil and reduce the heat to medium. After about 10 minutes, if the sauce has not thickened, use corn starch (follow directions on container) to thicken.
Mix the bisquick with the remaining 2/3 cup of milk and two tsp of parsley in a medium bowl, the mixture will be thick. Use a flatware small spoon to drop mounds of bisquick on top of the chicken mixture. This is about a large mounded tablespoon.
Cook, uncovered for 10 minutes the cover and cook for 10 minutes longer. If you desired the dumplings to be slightly browned on the top, put the pan in the oven on HI broil. Keep the door open and watch until the dumplings start to brown and remove immediately to serve, about 3-4 minutes.
I use heavy whipping cream for the initial 1 cup, then the 2/3 cup milk for the bisquick mixture. I always use homemade chicken stock, this makes a huge difference. If you do not have that, but chicken stock, not broth, in the store.
Originally Submitted
10/6/2018
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