Bacon Chicken and Dumplings

Recipe View 10 mins Render the Bacon (10 minutes): In a large, deep skillet or Dutch oven, cook the diced bacon over medium-high heat until crispy and golden brown. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve the rendered bacon fat in the skillet.

Recipe View 15 mins Sauté Vegetables and Chicken (15 minutes): Add the diced potatoes and onion to the skillet with the reserved bacon fat. Cook over medium heat, stirring occasionally, until the vegetables begin to soften. Add the diced chicken and cook until it is lightly browned on all sides.

Recipe View 15 mins Simmer in Broth (15 minutes): Pour in the chicken broth, and season with poultry seasoning, salt, and pepper. Stir in the drained corn. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld together.

Recipe View 5 mins Create the Dumplings (5 minutes): While the mixture simmers, prepare the dumpling dough. In a medium bowl, whisk together the biscuit mix and milk until just combined. The dough should be thick and slightly sticky.

Recipe View 20 mins Simmer with Dumplings (20 minutes): Pour the half-and-half into the simmering chicken mixture and bring to a gentle boil. Stir in the crumbled bacon. Drop spoonfuls of the dumpling dough into the boiling mixture, spacing them evenly. Reduce the heat to low, cover the skillet, and simmer for 10 minutes. Then, remove the lid and simmer for another 10 minutes, or until the dumplings are cooked through and fluffy. Avoid stirring during the simmering process to prevent the dumplings from breaking apart.

Recipe View 2 mins Serve (2 minutes): Serve hot, garnished with fresh parsley or chives, if desired.