Chicken and Dumplings with Bisquick combines tender chicken, savory broth, and soft, pastry style dumplings in one satisfying Southern dinner. The shortcut dumplings make this classic easy enough for a weeknight.
Why You'll Love This Chicken and Dumplings 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
Tender chicken and carrots cook in a savory broth, while Bisquick baking mix makes the soft, fluffy drop dumplings quick and easy. Serve the cooked carrots alongside the chicken and dumplings rather than discarding them.
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
Simmer the chicken and vegetables until tender, then remove and shred the chicken before returning it to the broth. Mix the Bisquick dumpling dough, drop it over the simmering chicken, and cook until the dumplings are fluffy and cooked through.
Use the step-by-step visual guide below to follow the preparation, shredding, and dumpling stages.
Step 1: Add the chicken, carrots, celery, onion, salt, pepper, and water to a 6-quart stockpot or Dutch oven.
Bring to a boil, cover, reduce to a low simmer, and cook for 25 minutes; then remove and shred the chicken, and lift out the vegetables with a slotted spoon to serve on the side or discard.
Step 2: Mix the baking mix with the milk, or make biscuit dough from scratch.
💡 Pro Tip
Store bought baking mix is a time saver, but you can easily mix up your own homemade biscuit dough instead. See our Buttermilk Biscuits for an easy recipe.
Step 3: Roll out dough thinly on a work surface sprinkled with some flour.
Step 4: Using a pizza cutter or knife, cut the dough into 1" wide x 2" long strips.
Step 5: 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.
Step 6: 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
Use these simple changes to adjust the chicken, seasonings, or richness of the broth.
- Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the chicken breasts.
- Season the Dumplings: Add garlic powder, onion powder, thyme, or dried parsley to the Bisquick mixture.
- Make the Broth Creamier: Stir in a small amount of heavy cream after the chicken has been returned to the pot.
- Use Cooked Chicken: Add shredded rotisserie or leftover chicken to the prepared broth for a quicker version.
Tips for Success
Use these tips for tender chicken, flavorful broth, and fluffy Bisquick dumplings.
- Do Not Overmix: Stir the dumpling dough only until the ingredients are combined so the dumplings stay tender.
- Keep the Broth Simmering: The broth should be gently bubbling before the dumpling dough is added.
- Leave Room Between Dumplings: Drop the dough across the surface of the broth so the dumplings have space to expand.
- Check the Centers: Break open one dumpling before serving to make sure the inside is fully cooked and no longer doughy.
Storage Options
Store the chicken and dumplings promptly after the meal, keeping in mind that the dumplings will continue to absorb broth as they sit.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat Gently: Warm the chicken and dumplings over low heat on the stovetop, adding a splash of broth or water if needed.
- Freeze Without the Dumplings: For the best texture, freeze the chicken and broth for up to 3 months, then prepare fresh Bisquick dumplings after thawing and reheating.
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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.
Budget Dinner Recipes
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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