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Miss Bettie's Chicken and Dumplings

User Rating 2.5 Star Rating (7 Reviews)


chicken and dumplings
William Mahar E+/Getty Images
Homemade chicken and dumplings, shared by Techgoddess. The dumplings are rolled into balls and cooked in the broth with the chicken.

Take a look at the Step-by-step video for this recipe.


  • 8 boneless, skinless chicken breasts (see note)
  • salt and pepper to taste
  • Box of Bisquick
  • Milk
  • Flour
  • 1/2 cup Milk
  • 2 or 3 tsp. butter


Place chicken breasts in a large soup pot 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. Simmer chicken and broth on low while making dumplings. Using the Bisquick and milk, prepare as much dumpling mix as you want (as many as your pot will hold) according to 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. 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 cooked, because it will tear them up. Simmer for about 10-15 minutes, stirring occasionally but gently (if all dumplings appear to be cooked) to make sure chicken doesn't stick to bottom of pot.
Note: This is my mom's recipe, and she uses the boneless, skinless breasts. I use a whole chicken, because I think it gives the broth a better flavor. Her way is a lot easier, though! If you use a whole chicken, after removing the chicken from the broth, pour the broth through a strainer into a separate bowl to remove bits of fat and foam that have accumulated during cooking. Pour strained broth back into soup pot. Remove skin from chicken, and pull chicken from the bone, then cut the chicken into bite sized pieces and put them back in the broth. Continue with the dumpling instructions as above.


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User Reviews

Reviews for this section have been closed.

 3 out of 5
A nice start but needs upgrading, Member homeboynot

This recipe inspired me to get started trying to resurrect my mother's chicken and dumplings and I appreciate that. My mother added diced carrots, mid sized diced onion, stalk of celery, bay leaf and russet potatoes when the dumplings were added to the chicken and broth. Also add a can of peas about three minutes before serving. This recipe needs some corrections when using a whole chicken: First there is no such thing as ""cutting chicken into bite sized pieces."" When the chicken is fully cooked (boil one hour) it falls to pieces. Also it is boiling hot out of the boiling water so I recommend cutting the chicken in two before cooking and then let the two halves cool for about a half hour before trying to separate the meat from bone or you'll boil your fingertips trying. You don't need the fancy flour treatment. The Bisquick simply is not that sticky. I prefer much larger dumplings (1.5 - 2"") and cook them for 15 minutes. Also don't bother to strain the broth. It accomplishes nothing. Simply use a paper towel to wipe the fat off the side of the pot after cooking the chicken.

30 out of 42 people found this helpful.

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