Ingredients:

  • 2 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, peeled and sliced into rounds
  • 1/2 cup celery, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 4 cups chicken stock
  • 1 lb shredded rotisserie chicken
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 1/4 cups Bisquick™ Original Hearty Sharp Baking Mix
  • 2/3 cup whole milk
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp cracked black pepper

Instructions:

  1. Melt butter in a 5-quart Dutch oven over medium heat. Add onion, carrots, and celery; sauté until onions are translucent (5 minutes). Stir in garlic and thyme for 1 minute.
  2. Pour in chicken stock, shredded chicken, salt, and pepper. Bring the mixture to a boil, then immediately reduce the heat until it reaches a gentle, steady simmer.
  3. In a medium bowl, stir together Bisquick mix, milk, parsley, and 1/2 tsp black pepper until a soft, sticky dough forms. Stop mixing the second the flour disappears; overworking the dough makes the dumplings tough.
  4. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the surface of the simmering soup. Space them out slightly until the entire surface is covered in dough clouds.
  5. Leave the pot uncovered and cook for 10 minutes. This allows the bottoms to set and start absorbing the broth. Then, cover the pot tightly and cook for another 10 minutes until the dumplings are puffed and a toothpick comes out clean.
  6. Remove the lid and gently stir in the heavy cream and frozen peas. Let it sit for 2-3 minutes until the peas are bright green and the broth is velvety. Serve immediately while the dumplings are at their peak fluffiness.