20 Minute Chicken And Dumpling Stew

Recently I decided I didn’t want to always be fussing with cooking raw chicken before I made everything, so I got some frozen pre-cooked chicken. I also got frozen veggies, because we need to eat more of them.


  • half a bouillon cube
  • garlic
  • pepper
  • whatever other seasoning seems like a good idea
  • chicken
  • frozen peas and carrots
  • Bisquick
  • milk
  • water

Throw your broth basics, pre-cooked chicken pieces, and however many peas and carrots you want in a larger pot than you think you need. Add about a cup of water for every bowl of soup you want to end up with.

Put that on high and get out a bowl to mix your dumpling dough. Add a couple cups of Bisquick, salt and pepper if you want it, and enough milk to make a quite moist dough – think something like a Betty Crocker brownie mix that you pour into a pan. Mix that with a spoon.

Is the water boiling yet? If it is, drop spoonfuls of your dumpling mix in. Simmer that for the like ten minutes or until the dumplings are as done as you want them. Serve immediately!

Chicken Stew


  • a rotisserie chicken
  • family size can of cream of chicken soup
  • box of low-sodium chicken stock
  • carrots
  • frozen peas
  • broccoli

A thing I left off the grocery list: broccoli. But it’s optional, as all the veggies are. Include what you like in the quantity you like!

Basically, shred the chicken – if you’re not using a pre-cooked rotisserie chicken, cut the chicken into bits and sauté it. Put the can of soup – or two normal sized cans – in the large pot. Add the chicken stock and whatever seasoning you want: I used garlic and onion and rosemary and thyme. Heat it on medium and stir until it’s smooth, then add veggies: they take different cooking times, so we added the carrots way before the peas, and the broccoli in the last five minutes. It is creamy and delicious!

You can have it on its own, or over rice or potatoes.

From tumblr: Beef Stew

This is one of my standby recipes. T actually shows enthusiasm for it, and I can make it in sufficient quantity that I can stick a couple containers in the freezer.


  • two pounds of stew beef
  • chicken broth
  • garlic
  • onion
  • beer
  • 3 carrots
  • frozen peas
  • montreal steak spice
  • flour

I browned the beef in the big stew pot with a ton of Montreal steak spice. The meat was just shy of completely coated in it, and that lead to a fairly spicy stew: sprinkle it a bit on the generous side for a less spicy but still really flavorful stew. I had to do the meat in two batches so there was only a single layer of meat at the bottom. Took it out, set it aside.

I was sautéing a bunch of onion in another pan (with a little water and salt, trust me on this), so I already had that like halfway good to go. Reduce heat on the stew pot after the meat is out, add diced onion and chopped/crushed garlic (we’ve got a jar of it). Amount of onion and garlic are basically to taste: since Tristan generally hates onion I added about two teaspoons of diced onion and two tablespoons of the garlic. Sautée those with the beef remnants until brown, then add a little chicken broth. Add a couple tablespoons of flour and mix until smooth – this is basically your roux substitute, and is what means it’ll thicken later.

Add the rest of the chicken broth. I wanted this batch thick, and wanted not to open another box of chicken broth, so there was like a cup of chicken broth. Then I added a can of beer – ideally it’d be a nice dark beer, but the only beer in the house was the Miller Lite we bought for Tristan’s dad when he helped us move last summer. So I used that.

Then I added the meat back in!

Then I chopped three carrots into thin rounds, and dumped those in, and like a cup and a half of frozen peas? Idk, some quantity of frozen peas.

Salt, pepper, and more Montreal steak spice to taste, and let that simmer for the length of a couple episodes of your favorite Netflix drama.

You could probably eat it right away and it’d be fine, but soup/stew is always better the next day, so I just turned off the stove and let it cool to room temp and then stuck it in the fridge. It’s decent over pasta, but really amazing over boiled potatoes.