Brandon’s Chicken & Dumplings Over Rustic Mashed Potatoes

Name: Brandon’s Chicken & Dumplings Over Rustic Mashed Potatoes
Ingredients: 3 lb Yukon Gold or russet potatoes, cubed with skins on; 4 Tbsp butter; ½–¾ cup warm milk or half-and-half; Salt; 2–3 lb chicken thighs or breasts; 8 cups chicken broth; 1 small onion, 2 carrots, and 2 celery stalks, finely diced; 6 Tbsp butter; 6 Tbsp flour; ½–1 tsp salt and ½ tsp pepper; 2–3 Tbsp parsley; 1–2 tsp fresh dill; 2 cups Bisquick; ⅔ cup milk

Creamy Dutch oven chicken and fluffy dumplings ladled over skin-on mashed potatoes.

Chicken and dumplings served over rustic mashed potatoes

SERVES6–8

PREP25 min

COOK45–55 min

STYLEMidwest

THE STORY

Comfort food doubled down.

This is chicken and dumplings served over mashed potatoes—not beside them. Skin-on potatoes keep the base rustic, while parsley and dill brighten the creamy chicken gravy.

Bisquick dumplings keep the method direct. Once they hit the simmering pot, the lid stays closed so steam can make them light and tender.

Method

Potatoes.Boil skin-on cubes 15–20 minutes. Mash with butter and warm milk; season and keep warm.
Chicken.Simmer chicken in broth 25–30 minutes. Remove and shred.
Base.Melt butter in the Dutch oven. Cook onion, carrot, and celery 5–7 minutes. Add flour and stir 1–2 minutes.
Finish filling.Whisk broth back in, return chicken, season with salt, pepper, parsley, and dill, and simmer until gravy-like.
Dumplings.Mix Bisquick and milk just until combined. Drop onto the simmering filling, cover, and do not lift the lid for 12–15 minutes.
Serve.Spoon potatoes into bowls and ladle chicken, gravy, and dumplings over top.

Chicken thighs stay especially tender. If the filling becomes too thick, loosen it with a splash of broth.

THE TABLE IS OPEN

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Comfort food doubled down.

Method

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