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Chicken Fricassee With Dumplings

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“I serve this with rice as I don't eat the dumplings, hubby gets those. I also double the vegies, milk, soup, thyme and bay leaf as I like lots of gravy. Very nice hot meal for a cold rainy night.”
1hr 15mins

Ingredients Nutrition


  1. Cut chicken into pieces such as legs, thighs, wings, breast etc -- Chop onions, celery and thinly slice carrot.
  2. In sturdy plastic bag mix first 5 ingredients flour, salt, paprika, pepper and garlic.
  3. Drop chicken pieces in one or two at a time and shake to coat.
  4. Heat to medium hot heavy skillet with oil, add chicken and brown on all sides, turning as needed.
  5. As chicken browns remove and put into a large soup pot, layering if necessary. Continue until all chicken has been browned.
  6. Toss onions, celery and carrots in bag with left over flour. Add vegetables and any left over flour with spices to heavy skillet with chicken drippings and saute for 5 minutes
  7. Add thyme and bay leaf saute for another 5 minutes. (I usually add more garlic, personal preference.).
  8. Add flour'd vegies to soup pot with chicken.
  9. Pour milk and soup into skillet, heat. Scrappin up any excess flour or chicken drippings.
  10. Pour soup mix into soup pot. Stir all ingredients together except the 1/3 cup milk and bisquick.
  11. Turn burner to medium low and cook being careful not to burn, approxmately 45-60 minutes, until chicken is done.
  12. Mix together 1/3 cup milk and bisquick.
  13. The last 10 minutes of cooking drop dumpling dough into simmering pot by tablespoon fulls.
  14. Cover and cook for 10 minutes or until dumplings have set.

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