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Chicken in a Pot with Dumplings


Simple and easy, this savory dish can make a rainy day seem bright!













Trans-fat Free, High Fiber


4 pounds whole chicken
2 each carrots
scrubbed and halved
1 each onions
peeled and halved
1 each celery stalks
cut in thirds
5 each peppercorns
1 each bay leaves
1 x water
3 tablespoons vegetable oil
1 each onions
2 each carrots
peeled and sliced
1 each celery stalks
2 each potatoes
peeled and chopped
4 tablespoons all-purpose flour
¼ cup parsley leaves
1 x salt and black pepper


In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf.

Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1½ hours.

When meat is falling off the bone, remove the chicken from the pot and set aside to cool.

Strain and reserve to remove vegetables and reserve stock.

When chicken is cool, remove all meat from the bones and shred.

In a large heavy pot, heat oil over medium high heat.

Stir in onion and cook for 1 minute.

Stir in carrots, celery and potatoes and toss to coat.

Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes.

Add reserved stock and stir until it thickens.

Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender.

Stir in chicken and parsley and season with salt and pepper. Add dumplings.

Dumplings: Mix 2 cups Bisquick and ⅔ cup milk until soft dough forms.

Drop dough by spoonfuls onto stew (do not drop directly into liquid).

Cook uncovered over low heat 10 minutes.

Cover and cook 10 minutes longer.


* not incl. in nutrient facts

Add review





simmering on the stove - i used boneless thighs to make this recipe easier!

about 8 years ago

look at the sodium - do you have a no salt receipe

over 5 years ago

United States

If you roll them out they are more like a noodle! Dumplings are spoon dropped!!!

about 3 years ago

Millie M. R.

I've made Bisquick Dumplings and The Betty Crocker Cook book
way too and My family can"t tell the difference. I make a chicken with potatoes, carrots, peas,onion, and green beans, with Chicken broth, then mix Dumplings according to box and they are delicious every time.

over 1 year ago


I have been making these dumplings for over 40 years. Same way, nothing has changed. But they are not falling apart after an hour sitting in the soup. They never did that before. Do we have to remove them from the soup? When I put the leftovers in a bowl they turned to mush. Someone tell me, is it me or did the ingredients change? Same whole milk and let them sit before putting in soup. I’m aggravated. Help.

over 1 year ago


Sorry they are falling apart after a while in the soup which is aggravating. They are okay when we eat them.

over 1 year ago

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 639759% of calories from fat
 % Daily Value *
Total Fat 422g 648%
Saturated Fat 111g 556%
Trans Fat 0g
Cholesterol 1598mg 533%
Sodium 1847mg 77%
Total Carbohydrate 46g 46%
Dietary Fiber 19g 77%
Sugars g
Protein 972g
Vitamin A 980% Vitamin C 130%
Calcium 60% Iron 170%
* based on a 2,000 calorie diet How is this calculated?


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