Bisquick Chicken and Dumplings

 

 

Ingredients

1.5 lbs boneless, skinless chicken thighs
1/4 cup butter
1 cup yellow onion, diced
1/4 cup all purpose flour
10.5 oz condensed chicken broth
4 cups milk
8.5 oz canned peas and carrots, drained
8.75 oz canned corn, drained
1 tsp salt
1 tsp pepper
1/2 tsp ground sage
1 tbsp garlic powder
1 tbsp onion powder

Dumplings

2 1/4 cups Bisquick
2/3 cup milk
 

Instructions

1. Cut chicken thighs into bite sized pieces.
2.  Heat a large pot over medium-high heat.
3.  Add the butter to the pot.
4.  Once the butter is melted, add the chicken pieces to the pot.
5.  Cook the chicken until only a little pink remains.
6.  Add the diced onions to the pot and continue cooking the chicken and onions until the onions are translucent.
7.  Add the flour to the pot.
8.  Stir well and continue cooking for a few minutes.
9.  Add the condensed chicken broth and stir until the chicken broth starts to thicken.
10.  Add the milk to the pot and stir well again. 
11. Bring the liquid to a boil.
12.  While you wait for the liquid to boil, dump the Bisquick and milk into a medium mixing bowl.
13.  Stir until a sticky dough forms.
14.  Divide the dough into balls approximately 1/2 an inch in diameter.
15.  Once the liquid is boiling, drop the dough balls into the pot.
16.  Stir, cover the pot and reduce the heat to medium-low.
17.  Leave the chicken and dumplings to cook for 10 minutes.
18.  After 10 minutes add the peas, carrots, corn, salt, pepper, ground sage, garlic powder and onion powder to the pot.
19.  Stir well and continue cooking, this time uncovered, for 5 minutes.
20.  Serve and enjoy!