If you’re craving a cozy comfort food that warms both your heart and your belly, this Bisquick Chicken and Dumplings Recipe is exactly what you need. It’s a classic dish reimagined with the simplicity and ease of Bisquick, turning a homestyle favorite into a quick, satisfying meal perfect for any day of the week.
Why You Should Make This Recipe
Incredibly Easy to Prepare: Thanks to Bisquick, making dumplings from scratch becomes a breeze — no need for complicated dough or extra fuss.
Comfort Food at Its Finest: This dish wraps you in a warm, hearty hug, perfect for chilly days or when you just need some soul-satisfying nourishment.
Flexible and Ingredient-Friendly: It uses common pantry staples and versatile ingredients, so it’s budget-friendly and adaptable to what you have on hand.
Deliciously Flavorful: Layers of tender chicken, fresh herbs, and creamy broth make every spoonful rich and delightful.
Ingredients & Substitutions
The magic of this bisquick chicken and dumplings recipe lies in its humble and straightforward ingredients. Each one plays a crucial role: the chicken adds hearty protein, the Bisquick creates tender dumplings and thickens the broth, and the fresh herbs bring a lovely burst of flavor that ties everything together beautifully.
- Boneless, skinless chicken breasts: These cook quickly and stay tender — you can swap in thighs if you prefer juicier meat.
- Bisquick: This all-in-one mix cuts down prep time by combining flour, baking powder, and salt — perfect for both the dumplings and thickening the soup.
- Fresh or frozen peas: Adding a pop of green sweetness that brightens up the dish and balances the richness.
- Garlic and fresh herbs (parsley, thyme, rosemary): These aromatics elevate the flavor, making it more complex and inviting.
- Chicken broth and milk: Together, they create a creamy, savory base that’s both comforting and satisfying.
- Carrots: They add natural sweetness and a lovely color contrast — feel free to use baby carrots for convenience.
How to Make Bisquick Chicken and Dumplings Recipe
Step 1: Brown the Chicken
Start by heating a Dutch oven over medium-high heat and swirling in some olive or vegetable oil. Once it’s hot, add your bite-sized pieces of chicken and stir to coat them evenly. Cook until each piece is golden brown and cooked through—this usually takes about 5 to 6 minutes. Browning the chicken right away locks in flavor and adds a lovely texture that you’ll want in each bite. Then, remove the chicken and set it aside to rest.
Step 2: Sauté Vegetables and Make the Roux
Lower the heat to medium and add the butter. Once the butter has melted, toss in your diced carrots and sauté for 3 to 4 minutes until they start to soften. Next, add the minced garlic and cook until fragrant but not browned—this creates a flavorful base without any bitterness. Sprinkle in the Bisquick to coat the vegetables and stir thoroughly to create a smooth roux, which will give the broth its signature creamy thickness without any lumps.
Step 3: Combine Ingredients and Simmer
Return the browned chicken to the pot, mixing it so every piece is coated with that delicious flour mixture. Slowly pour in the combined chicken broth and milk while stirring constantly to avoid clumps. Add your herbs—parsley, thyme, and rosemary—along with salt and pepper for balanced seasoning. Bring everything to a gentle boil, then reduce to a simmer and let it meld together for a few minutes. The aromas here are pure comfort in the making!
Step 4: Add Peas and Prepare Dumplings
Stir in the frozen peas and cook uncovered for about 10 minutes, allowing the sweetness of the peas to infuse the broth. Meanwhile, in a separate bowl, mix your dumpling ingredients—Bisquick, garlic powder, dried parsley, salt, and milk—until you get a sticky dough. This ready-to-drop dough is what elevates your chicken soup to dumplings perfection.
Step 5: Cook the Dumplings
Using two spoons, gently drop tablespoon-sized dumplings right onto the gently simmering soup. Don’t worry if they sink initially—they’ll puff up and float as they cook. Cover and let them steam for 10 minutes, then remove the lid and continue cooking for another 10 minutes until the dumplings are firm and fully cooked on top. Finish under a hot broiler for just a minute or two to get a golden, lightly browned top — watch closely so they don’t burn!
How to Serve Bisquick Chicken and Dumplings Recipe
Garnishes
Sprinkle freshly chopped parsley or a pinch of cracked black pepper before serving to brighten up the flavors and add a splash of color. A small drizzle of melted butter on top can also add an indulgent touch. These little details make the dish truly feel like a homemade, love-filled meal.
Side Dishes
Serve your Bisquick chicken and dumplings with a crisp, fresh green salad or steamed green beans to add some crunch and freshness. A slice of rustic crusty bread or warm biscuits is perfect too, soaking up every last bit of that luscious broth.
Creative Ways to Present
For a fun twist, serve the soup in charming individual ramekins or mini Dutch ovens for a cozy touch. Garnish each bowl with a swirl of cream or a sprinkle of grated cheese for a little extra flair. This presentation makes it feel extra special for family dinners or casual get-togethers alike.
Make Ahead and Storage
Storing Leftovers
Leftover Bisquick chicken and dumplings should be cooled completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The dumplings will soften over time but will still hold together in the scrumptious broth.
Freezing
This recipe freezes beautifully! Just make sure the soup is fully cooled and place it in a freezer-safe container. It’s best to freeze it without the dumplings and add fresh ones when reheating to keep their texture light and fluffy. Frozen soup lasts up to 3 months.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally. If you froze the soup without dumplings, simply bring it to a simmer and drop in fresh dumplings to cook as per the recipe. This way, your chicken and dumplings always taste freshly made!
FAQs
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Can I use different types of chicken for this recipe?
Absolutely! While boneless, skinless chicken breasts are common for their quick cooking, chicken thighs can add more flavor and moisture. Just adjust cooking times accordingly.
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Is it necessary to broil the dumplings at the end?
Not strictly necessary, but broiling adds a lovely golden crust on top of the dumplings that enhances texture and appearance. If you prefer softer dumplings, you can skip this step.
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Can I make this recipe gluten-free?
Since Bisquick contains gluten, you’d need to substitute with a gluten-free baking mix that works similarly for dumplings and roux. Just ensure the mix includes leavening agents for the dumplings to rise properly.
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What if I don’t have fresh herbs on hand?
No worries! Dried herbs work perfectly in this recipe — just use one-third of the amount compared to fresh since dried herbs have a stronger flavor.
Final Thoughts
This Bisquick Chicken and Dumplings Recipe is pure comfort in a pot and an absolute joy to make and eat. Whether you’re looking for a quick weeknight meal or something to impress with minimal effort, this dish is a timeless winner. I can’t wait for you to try it and add this simple, heartwarming recipe to your family favorites!
Print
Bisquick Chicken and Dumplings Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting dish featuring tender chicken cooked in a flavorful vegetable broth with peas and seasoned dumplings made from Bisquick. This classic chicken and dumplings recipe uses simple ingredients and a Dutch oven to create a delicious family-friendly meal perfect for any day.
Ingredients
For the Soup:
- A swirl of Olive Oil or vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup unsalted butter (2/3 of a stick)
- 1 1/4 cup diced carrots (large or baby)
- 10 ounces frozen peas
- 3 cloves garlic, minced
- 1/3 cup Bisquick (for the roux)
- 6 cups chicken broth
- 1/2 cup whole milk
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon dried rosemary (or 1 tablespoon fresh)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
For the Dumplings:
- 2 cups Bisquick
- 2/3 cup whole milk
- 1 tablespoon dried parsley
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
Instructions
- Cook the Chicken: Heat a Dutch oven over medium-high heat and add a few swirls of oil. Once hot, add the chicken pieces and stir to coat with oil. Cook the chicken until all sides are golden brown and cooked through, about 5-6 minutes. Remove the chicken to a bowl and set aside.
- Sauté the Vegetables: Turn the heat down to medium and add the butter. Once melted, add the diced carrots and sauté for 3-4 minutes. Add the minced garlic and sauté until fragrant but not browned.
- Make the Roux: Sprinkle in 1/3 cup Bisquick to the pan, stirring well to coat the vegetables and chicken juices, combining everything without lumps.
- Add Liquids and Seasonings: Return the cooked chicken to the pot and stir to coat with the roux. In a large measuring cup, combine the chicken broth and 1/2 cup whole milk. Slowly pour the liquid into the pot while stirring. Add dried parsley, thyme, rosemary, salt, and pepper. Stir to combine.
- Simmer the Soup: Increase heat to medium-high to bring the soup to a gentle boil. Then reduce heat to medium-low to maintain a simmer. Stir occasionally.
- Add Peas: Stir in the frozen peas and cook uncovered for 10 minutes, stirring now and then.
- Prepare Dumpling Dough: In a medium bowl, combine 2 cups Bisquick, garlic powder, dried parsley, salt, and pepper. Stir together, then add 2/3 cup whole milk and mix until a sticky dough forms.
- Add Dumplings to Soup: After the peas have cooked for 10 minutes, use two spoons to drop tablespoon-sized portions of the dumpling dough into the simmering soup. They may sink but will rise during cooking.
- Cook Dumplings: Cover the pot and cook dumplings for 10 minutes. Then remove the cover and cook an additional 10 minutes until the dumplings are firm and cooked through.
- Broil for Browning: Remove pot from heat and preheat broiler. Place the uncovered Dutch oven under the broiler for 1-2 minutes to lightly brown the dumplings. Watch closely to prevent burning.
- Serve: Remove from broiler carefully and serve the chicken and dumplings warm.
Notes
- Use fresh herbs if possible for a more vibrant flavor.
- If you don’t have a Dutch oven, a heavy deep pot or large skillet with a lid can work.
- Watch closely when broiling to avoid burning the dumplings.
- You can substitute frozen mixed vegetables for peas if desired.
- The chicken can also be cooked in advance and added back to the soup later.
