Creamy Chicken and Thyme Dumplings
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  • 3 tablespoons butter
  • 11 medium onion, diced
  • 13 tablespoons Gold Medal™ all-purpose flour
  • 11 carton (32 oz) Progresso™ chicken broth
  • 13 cups deli rotisserie chicken, cut into 1/2-inch pieces
  • 14 medium carrots, peeled and cut diagonally into 1/4-inch slices
  • 13 stalks celery, cut diagonally into 1/4-inch slices
  • 11/2 cup heavy whipping cream
  • 12 teaspoons chopped fresh thyme leaves
  • 11/2 teaspoon salt
  • 11/2 teaspoon pepper
  • 12 cups Original Bisquick™ mix
  • 12/3 cup milk
  • 11 1/2 teaspoons chopped fresh thyme leaves
  • 12 tablespoons chopped fresh parsley1 In 5-quart Dutch oven, heat butter over medium heat. Cook onion in butter 6 minutes, stirring occasionally, until softened. Add flour; cook and stir 2 minutes. Gradually add broth, stirring until blended. Add chicken, carrots, celery, whipping cream, 2 teaspoons thyme, the salt and pepper. Heat to boiling over medium-high heat. Reduce heat to medium; simmer 12 to 15 minutes or until vegetables are crisp-tender.
  • 12 Meanwhile, in medium bowl, stir together Dumpling ingredients. Drop dough by rounded teaspoonfuls into hot chicken mixture. Cook 10 minutes. Cover; cook 10 minutes longer or until dumplings are cooked through.



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