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Chicken and Black Pepper Dumplings

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Chicken and Black Pepper Dumplings
  • Prep 10 min
  • Total 35 min
  • Servings 4
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These round dumplings are not your traditional chicken and dumplings, and you'll love the peppery difference.
Updated Aug 6, 2008

Ingredients

  • 1 1/2 cups milk
  • 3/4 cup frozen green peas
  • 3/4 cup frozen sliced or diced carrots
  • 1 cup cut-up cooked chicken (5 ounces)
  • 1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
  • 1 cup Original Bisquick™ mix
  • 1/3 cup milk
  • 1/2 teaspoon pepper
  • Chopped fresh parsley, if desired

Steps

  • 1
    Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.
  • 2
    Stir Bisquick mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture.
  • 3
    Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    To keep Bisquick mix fresh longer, refrigerate after opening it.
  • tip 2
    For tender dumplings, don’t overmix the dough. Mix just until moistened.

Nutrition

325 Calories, 14 g Total Fat, 18 g Protein, 35 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
125
Total Fat
14 g
Saturated Fat
4 g
Cholesterol
40 mg
Sodium
1070 mg
Potassium
470 mg
Total Carbohydrate
35 g
Dietary Fiber
3 g
Protein
18 g
% Daily Value*:
Vitamin A
78%
78%
Vitamin C
4%
4%
Calcium
24%
24%
Iron
12%
12%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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