Dumplings Without Bisquick: Easy From-Scratch Recipe

These dumplings without Bisquick are tender, fluffy drop dumplings made with pantry staples: flour, baking powder, milk, and butter. They cook right on a stovetop chicken stew, so the result is a comforting one-pot meal with soft dumplings and a savory broth.

Ingredients

2 tablespoons (30 ml) neutral oil, such as canola or vegetable oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 celery ribs, diced, about 1 cup (120 g)
1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) pieces
6 cups (1.42 L) low-sodium chicken broth
2 medium carrots, peeled and cut into ½-inch (1.25-cm) pieces, about 1 cup (130 g)
½ teaspoon (1 g) dried thyme
1 bay leaf (optional)
¾ teaspoon (4 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
⅓ cup (40 g) all-purpose flour
½ cup (120 ml) cold water
1 cup (145 g) frozen peas
2 tablespoons (8 g) chopped fresh parsley, plus extra for serving if desired
2 cups (250 g) all-purpose flour, for the dumplings
1 tablespoon (12 g) baking powder
¾ teaspoon (4 g) fine salt, for the dumplings
¾ cup (180 ml) milk
3 tablespoons (42 g) unsalted butter, melted and cooled slightly

Instructions

Prepare the vegetables and dough ingredients. Dice the onion and celery, cut the carrots and chicken, and measure the remaining ingredients. Keep the dumpling flour separate from the ⅓ cup (40 g) flour used to thicken the stew. Melt the butter and let it cool slightly while you start the pot.
Start the stew. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion and celery and cook for about 5 minutes, stirring now and then, until softened but not browned. Add the chicken pieces, broth, thyme, bay leaf if using, ¾ teaspoon salt, and pepper. Bring the liquid to a gentle boil, then lower the heat to maintain a steady simmer.
Cook the chicken. Simmer uncovered for about 15 to 18 minutes, stirring occasionally so the chicken cooks evenly. Check the largest pieces with a food thermometer; USDA FSIS says chicken must reach a safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, continue simmering and check it again before proceeding.
Add the carrots and thicken the broth. Stir in the carrots and simmer for 10 minutes, until they are nearly tender. In a small bowl, whisk the ⅓ cup (40 g) flour with the cold water until smooth, with no dry pockets. Stir the mixture into the pot gradually and simmer for 2 minutes, stirring gently. The broth should look lightly thickened; it will continue to thicken as the dumplings cook.
Mix the dumpling dough. In a medium bowl, whisk together the 2 cups (250 g) flour, baking powder, and ¾ teaspoon salt. Stir in the milk and melted butter just until the dry ingredients are moistened. The dough will be soft and somewhat sticky. Stop mixing as soon as there are no large dry patches; a few small lumps are fine, and overmixing can make the dumplings tough.
Drop the dumplings into the stew. Stir the peas into the pot. Use two spoons or a small scoop to drop 12 mounds of dough, each about 2 tablespoons, across the surface of the gently simmering stew. Leave a little room between them because they expand. Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes. Keep the liquid at a gentle simmer and do not lift the lid during this time; trapped steam helps the dumplings cook through.
Check and finish. After 15 minutes, cut into the center of one dumpling. It should be set and fluffy inside, with no wet, raw-looking dough. If needed, cover and cook for another 2 to 3 minutes, then check again. Remove the bay leaf, stir parsley into the stew without breaking up the dumplings, and taste the broth for salt and pepper. Let the pot stand uncovered for 5 minutes before serving so the broth settles and the dumplings finish setting.

Tips

Measure flour lightly. Spoon it into a measuring cup and level the top instead of packing it down. Too much flour makes the dumpling dough stiff and can leave the cooked dumplings heavy.
Keep the dumpling mixture tender. Mix only until combined, and drop the dough on top of the stew rather than stirring it in. Stirring can break the dumplings apart and turn the broth cloudy.
Use baking powder that is still active. It provides the lift in this recipe. If it has been open for a long time, check the date or replace it; expired or weak baking powder can leave dumplings dense.
Control the simmer. The covered pot should bubble gently, not boil hard. A vigorous boil can make the bottoms of the dumplings break apart, while heat that is too low may not produce enough steam to cook their centers.

Serving Suggestions

Serve the dumplings hot in wide bowls, with each portion getting plenty of chicken, vegetables, broth, and one or two dumplings. Chopped parsley adds a fresh note, and a little black pepper is a simple finishing touch. Because this is a filling one-pot meal, it needs little alongside it. A crisp green salad, steamed green beans, or roasted broccoli can add a lighter contrast without competing with the stew.

If the broth thickens while the pot stands, spoon a little extra broth over each serving. For a table meal, bring the covered pot to the table and serve carefully so the dumplings stay intact. Keep the lid off once everyone is served; leaving the pot covered too long traps steam and can make the dumplings softer than intended.

Variations

Make a meatless version: Leave out the chicken and use vegetable broth. Add 8 ounces (225 g) sliced mushrooms with the onion and celery, and include an extra cup (150 g) of chopped potatoes or other quick-cooking vegetables. Simmer until the vegetables are tender before thickening the broth. The stew will have a different, earthier flavor and will not need a poultry temperature check.

Use cooked chicken: If you have leftover cooked chicken, add about 3 cups (420 g) of shredded chicken when you stir in the peas. Since the chicken is already cooked, bring the stew back to a simmer before adding the dumplings. For food safety, cool and refrigerate cooked chicken promptly, and use it within 3 to 4 days.

Add herbs: Replace the dried thyme with 1 teaspoon (1 g) dried poultry seasoning, or stir 1 tablespoon (3 g) chopped fresh thyme into the stew near the end. A small amount of chopped sage or rosemary also works, though either has a stronger flavor. Add herbs gradually so they do not overwhelm the mild dumplings.

Change the dumpling texture: For a slightly richer, softer dumpling, replace 2 tablespoons (30 ml) of the milk with cream. For a more savory top, mix 1 tablespoon (6 g) finely chopped chives into the dry ingredients. These are drop dumplings, not rolled biscuits: keeping the dough soft and cooking it under a lid gives the characteristic light, steamed texture.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer them to a shallow airtight container and keep them refrigerated for 3 to 4 days. The dumplings will absorb some broth as they sit, so the stew will be thicker the next day. For the best texture, store dumplings with the stew rather than separating them, but avoid crushing them when packing the container.

Reheat a portion gently in a covered saucepan over low to medium-low heat, stirring the broth carefully around the dumplings. Add a splash of broth or water if the mixture has become too thick. Heat leftovers to 165°F (74°C), checking the center of the portion with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and turn or rearrange the food between intervals for even heating. Dumplings may become softer after reheating, but gentle heat helps them hold together.

For longer storage, freeze the cooled stew in an airtight freezer-safe container for up to 2 months for best quality. The dumplings can soften or become crumbly after thawing, so freeze individual portions if convenient and thaw overnight in the refrigerator. Reheat until the food reaches 165°F (74°C). Do not leave the pot at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make dumplings without Bisquick?
Yes. All-purpose flour, baking powder, salt, milk, and butter make a simple homemade dumpling dough without a baking mix. Baking powder supplies the lift, while the milk and butter bring the dough together and give it a tender crumb.

Why are my dumplings dense?
The most common causes are too much flour, old baking powder, or mixing the dough for too long. Measure the flour without packing it, check that the baking powder is fresh, and stir only until the dry ingredients are moistened. Also make sure the covered stew is simmering gently so steam can cook the dough.

How do I know when the dumplings are done?
After 15 minutes of covered cooking, cut into the center of one dumpling. The inside should be fluffy and set, without a wet or pasty stripe. If the center still looks raw, cover the pot again and cook for 2 to 3 minutes before checking once more. Dumplings near the center of the pot may take slightly longer than smaller ones at the edge.

Can I prepare the dumpling dough ahead?
It is best to mix the dough just before cooking. Once the wet ingredients meet the baking powder and flour, the leavening starts working, and holding the mixture can reduce its lift. You can measure the dry ingredients and refrigerate them in a covered bowl ahead of time, then add the milk and melted butter when the stew is nearly ready.

Can I use chicken breast instead of thighs?
Yes. Cut boneless, skinless chicken breast into pieces about 1 inch (2.5 cm) wide and cook until every piece reaches 165°F (74°C), checked with a food thermometer. Breast meat is leaner and can dry out if simmered longer than needed, so begin checking it around 12 minutes and remove the pot from the heat once it is safely cooked.

Can I make the recipe gluten-free?
You can try a cup-for-cup gluten-free flour blend that includes a binder, but the dumpling texture varies by blend and may be more delicate. Use the blend according to its package guidance, avoid overmixing, and keep the stew at a gentle simmer. For thickening the broth, use a gluten-free blend or whisk 2 tablespoons (16 g) cornstarch with cold water instead of the all-purpose flour; cornstarch gives the broth a glossier finish.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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