Mom's Chicken and Dumplings

Mom's Chicken and Dumplings

Mom's Chicken and Dumplings is home-cooked comfort food at its finest. This easy chicken and dumplings recipe is just like mom used to make, with a thick, creamy sauce and pillowy dumplings that just about melt in your mouth.


  • 4 tablespoons margarine
  • 6 chicken legs
  • 1 large onion, finely chopped
  • 4 tablespoons flour
  • 1 1/3 cup chicken broth
  • 1/3 cup dry white wine
  • 1/4 teaspoon pepper
  • 2 cups milk
  • 2 cups Bisquick baking mix
  • 1 tablespoon poppy seeds


  1. In a 5-quart Dutch oven or heat-resistant casserole over medium heat, melt margarine. Add chicken, a few pieces at a time, and cook until well browned on all sides. Remove and set aside.
  2. To pan drippings, add onion and cook until soft. Blend in flour and cook, stirring, until bubbly.
  3. Gradually pour in broth and wine, and continue cooking and stirring until sauce boils and thickens. Add salt, pepper, 2 cups milk, and chicken.
  4. Bake, covered, in a 375 degree F oven (or cover and simmer over low heat on stove) for 50 minutes. Skim off and discard fat.

Dumpling batter:

  1. Mix Bisquick with poppy seeds; stir in 2/3 cup milk until evenly moistened.
  2. Drop dumpling batter onto hot chicken in 6 mounds. Cook, uncovered, on stovetop over medium heat for 10 minutes. Then cover and cook for 10 more minutes or until dumplings are cooked through. Serve immediately.

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