Warm and hearty, Chicken and Dumplings with Bisquick is a Southern classic with tender chicken and fluffy dumplings. Easy to make at home, it's perfect with slow cooker collard greens or a fresh green salad for a complete meal.
Why You'll Love This Recipe
This old fashioned Chicken and Dumplings with Bisquick is easy to make at home, and tastes just like the real thing. This home-style chicken dumplings dinner uses the rolled biscuit pastry method with the convenience of Bisquick, for genuine dumplings! From the tender chicken pieces to its tender dumplings, you're back in Grandma's kitchen!
- Easy to make. Even if you are a beginner cook, you should be able to make this meal without any problems.
- Affordable. Chicken and Dumplings with Bisquick uses ingredients often stocked in the freezer and pantry, and none of them are expensive.
- Hearty and comforting. Chicken and Dumplings with Bisquick is one of those meals that warms you up from the inside out, as well as sticks to your ribs. It's delicious year round, but it's soul warming food in the winter.
Ingredients Overview
The dumplings are made with pre-made baking mix (Bisquick). I serve the carrots on the side also, no sense wasting perfectly good cooked carrots!
Full ingredient amounts and preparation instructions for this recipe are in the printable recipe card at the bottom of this post.
How to Make Chicken and Dumplings with Bisquick
This recipe is perfect for a family meal or a potluck. Next time you are looking for a delicious, hearty, and comforting meal, be sure to try this copycat Chicken and Dumplings with Bisquick recipe.
- Add the chicken, carrots, celery, onion, salt, pepper, and water to a stockpot or Dutch oven (about 6 quarts). Bring to a boil over medium-high heat, cover, and reduce to a low simmer for 25 minutes.
- Remove the chicken and shred using two forks. Set aside.
- Separate the vegetables from the broth with slotted spoon and save to serve as a side dish, or discard.
Store bought baking mix is a time saver, but you can easily mix up your own homemade biscuit dough instead. See our Old Fashioned Buttermilk Biscuits for an easy recipe.
- Mix the baking mix with the milk, or make biscuit dough from scratch.
- Roll out dough thinly on a work surface sprinkled with some flour.
- Using a pizza cutter or knife, cut the dough into 1" wide x 2" long strips.
- Let the dough rest for 10 to 15 minutes while you bring the broth back to a boil.
- Drop the strips of dough in the boiling broth and cook until the dumplings float to the top.
- Return the shredded chicken to the dutch oven with the cooked dumplings. Cover and reduce heat to medium-low, continuing to simmer for 10 to 15 minutes, or until the broth has thickened.
Serving Suggestions
Serve this easy Chicken and Dumplings with Bisquick recipe with a variety of sides, such as potatoes and green beans, or cornbread muffins. You can also top it with your favorite toppings, such as sour cream, chives, or grated Parmesan cheese.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- You can substitute boneless, skinless chicken thighs for the boneless, skinless chicken breasts.
- Try adding different herbs and spices to the dumpling batter, such as garlic powder, onion powder, or thyme.
- You can add some heavy cream or sour cream to the broth for extra richness.
Tips for Success
Here are a few tips for making this recipe:
- To make the dumplings even more tender, let the dough rest for 10 minutes before cutting them and adding them to the pot.
- If the dumplings are sticking to the bottom of the pot, add a little more chicken broth or water.
- You can also prepare the dumplings ahead of time and freeze them. Roll them out, cut them, and freeze on a baking sheet. When you're ready to eat, thaw the dumplings and add them to the boiling broth.
Storage Options
- Leftover Chicken and Dumplings with Bisquick can be stored in the refrigerator for up to 3 days.
- You can also freeze for up to 3 months. When you're ready to eat, thaw the dumplings and cook them according to the instructions.
- To reheat frozen Chicken and Dumplings with Bisquick, place in a saucepan over medium heat and cook until heated through.
Related Recipes
- Cracker Barrel Cornbread Recipe
- Cracker Barrel Broccoli Cheddar Chicken
- Winter Wassail
- Chicken Kreplach Soup
- Lemon Bars with Graham Cracker Crust
Frequently Asked Questions
Yes, you can use store-bought chicken broth. However, homemade chicken broth will give the dish more flavor.
The dumplings are done when they are cooked through and float to the top of the broth.
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Get The Recipe!
Chicken and Dumplings with Bisquick
Equipment
- 6 qt Stainless Steel Dutch Oven
- 6 qt Enameled Dutch Oven
Ingredients
- 2 large Chicken breasts boneless, skinless
- 2 large Carrots cut into 3" lengths
- 2 large Celery stalks cut into 3" lengths
- 1 Onion quartered
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
- 8 cup Water
- 2¼ cup Biscuit baking mix Bisquick or homemade
- ⅔ cup Milk
- parsley for garnish
Instructions
- Add the chicken, carrots, celery, onion, salt, pepper, and water to a stockpot or Dutch oven (about 6 quarts). Bring to a boil over medium-high heat, cover and reduce to a low simmer for 25 minutes.2 large Chicken breasts, 2 large Carrots, 2 large Celery stalks, 1 Onion, 1 teaspoon Salt, ½ teaspoon Black pepper, 8 cup Water
- Remove the chicken from the pot and shred using two forks. Set aside.
- Separate the vegetables from the broth with slotted spoon and save to serve as a side dish, or discard.
- Mix the baking mix with the milk, or make from scratch.2¼ cup Biscuit baking mix, ⅔ cup Milk
- Roll out dough thinly on a work floured work surface.
- Using a pizza cutter or knife, cut the dough into 1" wide x 2" long strips.
- Let the dough rest for 10 to 15 minutes while you bring the broth back to a boil.
- Drop the strips of dough in the boiling broth and cook until they float to the top.
- Return the shredded chicken to the pot with the cooked dumplings. Cover the pot, reduce heat to medium-low, and simmer for 10 to 15 minutes, or until the broth has thickened. Garnish with parsley and serve.parsley
Notes
- To make the dumplings even more tender, let the dough rest for 10 minutes before cutting them and adding them to the pot.
- If the dumplings are sticking to the bottom of the pot, add a little more chicken broth.
- You can also make the dumplings ahead of time and freeze them. Roll them out, cut them, and freeze on a baking sheet. When you're ready to cook dinner, thaw the dumplings and add them to the boiling broth.
- You don't have to use shredded chicken, cubes or chunks are great also.
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