The smell of Bisquick chicken and dumplings simmering on the stove takes me right back to my first kitchen disaster. Picture this: me, fresh out of culinary school, trying to impress oliver with "fancy" dumplings. I spent two hours rolling dough, only to watch those dumplings dissolve into mush. oliver looked at his bowl and said, "Mom, it's just thick soup now." That's when my neighbor knocked on the door, smelled my failure, and shared her grandmother's secret - Bisquick mix and ten minutes of hands-off cooking.
Why You'll Love This Bisquick Chicken and Dumplings
This homemade Bisquick chicken and dumplings recipe solves every dumpling problem I've encountered in my professional kitchen. The dumplings stay fluffy instead of turning dense and heavy. You don't need to spend hours rolling dough or worry about tough, chewy results. The whole meal comes together in one pot, which means less cleanup when you're already tired from a long day. oliver loves helping measure and mix the dumpling batter - it's simple enough for little hands but impressive enough for company.
The magic happens when those Bisquick Chicken and Dumplings cook right in the simmering broth, soaking up all that chicken and herb flavor while staying tender. Whether you're feeding hungry kids after school, meal prepping for busy weeknights, or serving a crowd on Sunday, this recipe delivers real comfort without complicated steps. Plus, the leftovers taste even better the next day once all those flavors have had time to get cozy together.
Jump to:
- Why You'll Love This Bisquick Chicken and Dumplings
- Bisquick Chicken and Dumplings Ingredients
- How To Make Bisquick Chicken and Dumplings
- Smart Swaps for Bisquick Chicken and Dumplings
- Bisquick Chicken and Dumplings Variations
- Equipment For Bisquick Chicken and Dumplings
- Storing Your Bisquick Chicken and Dumplings
- Top Tip
- Why This Bisquick Chicken and Dumplings Works
- FAQ
- Ready for Cozy Comfort!
- Related
- Pairing
- Bisquick Chicken and Dumplings
Bisquick Chicken and Dumplings Ingredients
For the Chicken Stew:
- 1½ pounds boneless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
For the Bisquick Dumplings:
- 2 cups Bisquick baking mix
- ⅔ cup milk
- 2 tablespoons fresh parsley, chopped
How To Make Bisquick Chicken and Dumplings
Step 1: Cook the Chicken
Start by cooking your chicken in a large pot or Dutch oven until it's no longer pink in the center, about 6-8 minutes per side. Remove the chicken from the pot and set it aside to cool slightly before shredding it into bite-sized pieces. Don't worry about perfection here - rustic chunks are what you want for this homemade chicken and dumplings.
Step 2: Build Your Flavor Base
In the same pot, melt the butter over medium heat and toss in your diced carrots, celery, and onion. Let them cook for about 5 minutes until they start to soften and smell amazing. Add the minced garlic in the last minute - this keeps it from burning and turning bitter. This simple step creates the foundation of flavor for your entire dish.
Step 3: Create the Creamy Broth
Pour in the chicken broth and heavy cream, then stir in your salt, pepper, and thyme. Bring everything to a gentle simmer and add your shredded chicken back to the pot. Let it bubble away for about 10 minutes so all those flavors can get friendly with each other. The broth should be hot enough to see small bubbles breaking the surface but not rolling like crazy.
Step 4: Mix and Drop the Dumplings
While your broth simmers, stir together the Bisquick and milk in a separate bowl until just combined - you'll still see some lumps, and that's perfect. Using a spoon or small ice cream scoop, drop dollops of the dumpling batter onto the simmering broth, spacing them out so they have room to puff up. Don't crowd the pot or they'll stick together.
Step 5: Steam to Perfection
Here's the hardest part - cover the pot with a tight-fitting lid and don't peek for 10 full minutes. I know it's tempting, but lifting that lid releases the steam your dumplings need to cook through and stay fluffy. After 10 minutes, check that the dumplings are cooked through (they should look dry on top and spring back when touched), then serve this quick Bisquick chicken and dumplings hot in big bowls.
Smart Swaps for Bisquick Chicken and Dumplings
Protein Substitutions:
- Raw chicken → Rotisserie chicken (saves 30 minutes)
- Chicken breasts → Turkey breast (leaner option)
- Fresh → Leftover holiday turkey
- Standard → Canned chicken drained (emergency quick fix)
Broth Alternatives:
- Regular broth → Low-sodium broth (control salt)
- Store-bought → Homemade chicken stock (richer flavor)
- Chicken → Vegetable broth (lighter base)
- Standard → Bone broth (extra protein)
Dairy Options:
- Heavy cream → Coconut milk (dairy-free creamy)
- Regular milk → Almond milk (nut milk option)
- Standard → Oat milk (nut-free dairy-free)
- Cream → Half-and-half (lighter version)
Gluten-Free Version:
- Regular Bisquick Chicken and Dumplings→ Gluten-free Bisquick (same measurements)
- Standard → No other changes needed
- Normal cook time → Add 1 extra minute cooking
- Results → Still fluffy tender dumplings
Cooking Method Changes:
- Stovetop → Crockpot chicken and dumplings (add dumplings last 30 minutes high)
- Standard → Instant Pot (pressure cook base, add dumplings on sauté)
- Regular → Dutch oven in oven at 350°F
- Quick → Rotisserie chicken version (ready in 20 minutes)
Bisquick Chicken and Dumplings Variations
Southern Style Chicken and Dumplings
- Add 2 tablespoons hot sauce to the broth for gentle heat
- Use buttermilk instead of regular milk in the dumpling batter
- Double the black pepper for that classic Southern kick
- Finish with a dash of cayenne pepper for lingering warmth
Herb Garden Chicken and Dumplings
- Stir fresh thyme and rosemary sprigs into the simmering broth
- Mix chopped fresh parsley directly into the Bisquick Chicken and Dumplings batter
- Add fresh dill to the finished dish for bright herbal notes
- Garnish each bowl with snipped chives for restaurant quality presentation
Veggie Loaded Chicken and Dumplings
- Stir in frozen peas and corn during the last 5 minutes of cooking
- Add sliced mushrooms with the carrots and celery for earthy depth
- Toss in green beans for extra color and nutrition
- Include diced potatoes with the vegetables for heartier one pot meal
Creamy Comfort Chicken and Dumplings
- Use an extra cup of heavy cream for ultra rich broth
- Add dollops of cream cheese to the simmering soup for tanginess
- Swirl in sour cream just before serving for velvety texture
- Top with shredded sharp cheddar cheese in each bowl for decadent finish
Equipment For Bisquick Chicken and Dumplings
- Large Dutch oven or pot
- Wooden spoon
- Sharp knife
- Measuring cups
- Tight-fitting lid
Storing Your Bisquick Chicken and Dumplings
Based on testing storage methods for my meal prep clients, here's what works:
Refrigerator Storage (3 days)
- Let the chicken and dumplings cool completely before transferring to container
- Store in airtight container to keep flavors fresh and prevent drying
- Dumplings will absorb broth as they sit making them plumper
- Add extra chicken broth when reheating to loosen the consistency
Freezing (Not Recommended)
- Dumplings turn mushy and lose their fluffy texture when frozen
- The texture changes dramatically after thawing and reheating
- Best to make this recipe fresh for optimal dumpling quality
- You can freeze the chicken base without dumplings and add fresh dumplings later
Reheating Instructions
- Reheat on stovetop over low heat stirring gently to prevent sticking
- Add half cup of extra broth to restore creamy consistency
- Stir carefully so dumplings don't break apart into pieces
- Microwave individual portions in 30 second bursts stirring between each interval
Top Tip
- The biggest mistake I see home cooks make with this recipe is overmixing the dumpling batter. When you stir Bisquick Chicken and Dumplings and milk together, you want to see lumps - those lumps are your friends. Overmixing develops the gluten in the flour, which creates tough, dense dumplings instead of the light, fluffy clouds you're after.
- Temperature control makes all the difference between perfect dumplings and sinkers. Your broth needs to maintain a gentle simmer - not a rolling boil, not barely bubbling. If it's boiling too hard, your dumplings will break apart and dissolve into the soup. If it's too cool, they'll sit there getting dense and gummy instead of cooking through. Look for small bubbles that steadily break the surface. And here's the rule that saved my dumplings: once that lid goes on, don't lift it for any reason until the full 10 minutes are up.
Why This Bisquick Chicken and Dumplings Works
The magic behind this Bisquick chicken and dumplings recipe comes down to simple science that I learned through years of testing in professional kitchens. Bisquick already contains the perfect ratio of flour, fat, and leavening agents needed for tender dumplings, which means you skip the guesswork of making dough from scratch. When that batter hits the hot broth, the steam trapped under the lid causes the leavening agents to activate, creating those light, fluffy pockets we all love. The gentle simmer keeps the dumplings cooking evenly without breaking them apart, while the covered pot traps moisture that would otherwise escape and leave you with dense, dry results.
The other key to success is building layers of flavor in stages. Sautéing the vegetables first releases their natural sugars and creates a flavor foundation that plain boiled vegetables can't match. Adding the garlic at the end prevents it from burning and turning bitter. Then simmering the shredded chicken in that seasoned broth gives it time to soak up all those herbs and aromatics before the dumplings go in. By the time everything comes together, each component has contributed its own depth to the final dish. This isn't just chicken soup with dumplings floating on top - it's a complete meal where every bite delivers the same comforting, savory satisfaction.
FAQ
Can I use Bisquick for chicken and dumplings?
Absolutely! Bisquick works perfectly for drop dumplings in Bisquick Chicken and Dumplings. The baking mix already contains the right blend of flour, leavening, and fat needed for fluffy dumplings. Just mix it with milk, drop spoonfuls into simmering broth, cover tightly, and let steam work its magic for tender results.
What seasoning is good in chicken and dumplings?
Classic seasonings include salt, black pepper, thyme, and parsley. For deeper flavor, add garlic powder, onion powder, and a bay leaf. Some cooks use poultry seasoning or sage. The key is seasoning both the broth and the dumpling batter for flavor throughout this comforting dish.
What are the common mistakes while making chicken and dumplings?
The biggest mistake is overmixing the dumpling batter, which creates tough, dense dumplings. Other errors include lifting the lid while dumplings cook (releases steam), overcrowding the pot, using too much liquid, and cooking on heat that's too high. Gentle simmering and patience create the best texture.
What is the secret to flavorful dumplings?
Season the dumpling batter itself with salt, pepper, and herbs - don't rely only on the broth for flavor. Use room temperature milk for better mixing. Let the batter rest 2-3 minutes before dropping. Most importantly, simmer gently and keep that lid on for the full cooking time to trap steam.
Ready for Cozy Comfort!
Now you have all the secrets to making perfect Bisquick chicken and dumplings that turn out fluffy and tender every single time. This simple recipe proves that the best comfort food doesn't need to be complicated, time-consuming, or require fancy culinary skills. Whether you're feeding your family on a busy weeknight or serving a crowd on a chilly Sunday afternoon, this one-pot wonder delivers warmth and satisfaction in every spoonful.
Looking for more cozy meals that warm you from the inside out? Try our Easy Lentil Soup Recipe that delivers incredible comfort in just 45 minutes with simple pantry ingredients. Want to impress dinner guests without spending hours in the kitchen? Our Cheesy Garlic Butter Mushroom Stuffed Chicken looks fancy enough for company but comes together surprisingly quickly. And when you need something sweet to finish your comfort food feast, our Easy Coconut Tapioca Pudding Recipe brings creamy, nostalgic comfort right to your dessert table!
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Related
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Pairing
These are my favorite dishes to serve with Bisquick Chicken and Dumplings
Bisquick Chicken and Dumplings
Equipment
- 1 Large Dutch oven or heavy pot (Must have a tight-fitting lid)
- 1 Wooden spoon (For stirring broth and sautéing)
- 1 Sharp knife (For chopping vegetables)
- 1 Cutting board
- Measuring tools Measuring cups/spoons
Ingredients
For the Chicken Stew
- 1.5 pounds Chicken breasts or thighs - Boneless
- 4 cups Chicken broth - Low-sodium optional
- 1 cup Heavy cream or milk - Any dairy or dairy-free option
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 medium Onion, diced
- 3 cloves Garlic, minced - Add last to avoid burning
- 3 tablespoons Butter
- 1 teaspoon Salt - Adjust to taste
- ½ teaspoon Black pepper
- 1 teaspoon Dried thyme
For the Bisquick Dumplings
- 2 cups Bisquick baking mix - Regular or gluten-free
- ⅔ cup Milk - Dairy or nondairy
- 2 tablespoons Fresh parsley - Chopped
Instructions
- Cook chicken in a large pot until no longer pink (6-8 minutes per side). Remove, cool slightly, and shred into rustic pieces.
- In the same pot, melt butter. Add carrots, celery, and onion. Cook 5 minutes until softened. Add garlic for the last minute.
- Pour in broth and cream. Season with salt, pepper, and thyme. Return shredded chicken. Simmer gently for 10 minutes.
- Stir Bisquick, milk, and parsley until just combined (lumpy is ideal). Drop spoonfuls of batter onto the simmering broth.
- Cover tightly. Do not lift the lid for 10 minutes. Dumplings should be fluffy, dry on top, and springy.
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