Bisquick Dumplings Recipe with Egg: Light and Tender

These Bisquick dumplings with egg are soft, hearty drop dumplings steamed on top of a simple chicken-and-vegetable stew. The egg adds richness and helps the dumplings hold together, while Bisquick keeps the dough quick to mix and easy to portion.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into roughly 1-inch (2.5 cm) pieces
1 tbsp (15 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g) chopped
2 medium carrots, about 1 cup (180 g) sliced into coins
2 celery stalks, about ¾ cup (80 g) sliced
2 garlic cloves, about 2 tsp (6 g) minced
2 tbsp (16 g) all-purpose flour
4 cups (960 ml) low-sodium chicken broth
½ tsp (1 g) dried thyme
¾ tsp (4 g) fine salt, divided, plus more to taste
¼ tsp (0.5 g) ground black pepper, plus more to taste
2 cups (about 240 g) Bisquick baking mix
1 large egg, about 2 oz (50 g) without the shell
½ cup (120 ml) milk
1 tbsp (4 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the ingredients. Cut the chicken into evenly sized pieces so they cook at a similar rate. Chop the onion, slice the carrots and celery, and mince the garlic. Measure the flour, broth, and seasonings before you start cooking; having them close by makes it easier to get the stew simmering without rushing.
Brown the chicken. Heat the oil in a wide, heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed, and season it with about half the salt and the black pepper. Cook for 3 minutes, turn the pieces, and cook for another 3 minutes. The chicken does not need to be cooked through yet. Transfer it to a clean plate. If the pot is crowded, browning in batches helps the chicken color rather than steam.
Soften the vegetables. Add the onion, carrots, and celery to the same pot. Cook for about 4 minutes, stirring occasionally and scraping up browned bits from the bottom. Add the garlic and thyme and stir for 30 seconds, just until fragrant. If the pot looks dry, add a teaspoon of oil or a splash of broth rather than letting the garlic scorch.
Make the stew base. Sprinkle the flour over the vegetables and stir for 1 minute so there are no dry patches. Pour in the broth gradually, stirring as you go to prevent lumps. Return the chicken and any juices on the plate to the pot. Bring the liquid to a gentle boil, then lower the heat so it simmers steadily. Cover and cook for 15 minutes, stirring once if needed. Check the thickest chicken pieces with a food thermometer: USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If any piece is below that temperature, simmer the stew longer and check again before adding the dumplings.
Mix the egg dumpling dough. While the stew simmers, whisk the egg and milk together in a medium bowl. Add the Bisquick and the remaining salt, then stir just until a soft, thick dough forms and no large dry pockets remain. A few small lumps are fine. Do not beat the mixture smooth; overmixing can make the dumplings dense. The dough should be moist enough to scoop but firm enough to sit in a mound.
Drop the dumplings onto the stew. Once the chicken is cooked through, reduce the burner to low so the stew is gently bubbling, not boiling hard. Use two spoons or a small cookie scoop to place six to eight rounded portions of dough across the surface. Leave a little space between them because they expand as they cook. Avoid stirring them into the liquid, which can break them apart.
Cover and steam. Put a tight-fitting lid on the pot and cook the dumplings for 16 minutes over low heat. Keep the lid closed during this time; the trapped steam cooks the tops while the bubbling stew cooks the bottoms. Check the pot only near the end. To confirm doneness, insert a food thermometer into the center of the largest dumpling without touching the pot; because these dumplings contain egg, USDA FSIS guidance for egg dishes is 160°F (71°C). If it has not reached that temperature, cover and cook for another 2 to 3 minutes, then check again.
Rest and serve. Turn off the heat and let the covered pot stand for 5 minutes. This brief rest allows the dumplings to finish setting and makes them easier to serve. Taste the stew and adjust the salt and pepper. Ladle broth, vegetables, chicken, and dumplings into bowls, then add parsley if you like.

Tips

Use a gentle simmer, not a rolling boil. Strong bubbling can break the dumplings apart and make the bottoms tough before the centers cook. After adding the dough, keep the burner low enough that the stew bubbles softly around the edges.
Measure the milk before adding more. Egg size and the way baking mix is scooped can affect dough texture. Start with the stated ½ cup (120 ml) milk and stir briefly. If the dough is unusually dry and will not come together, add extra milk 1 teaspoon (5 ml) at a time; too much liquid makes dumplings spread and turn gummy.
Keep the lid on while steaming. Each time the lid is lifted, steam escapes and the cooking temperature drops. That can leave the tops underdone even when the stew is hot. Set a timer and wait until the final check before opening the pot.
Choose a pot with a broad surface. A wide pot gives the dumplings room to expand and makes it easier to distribute them evenly. If using a smaller pot, make fewer, slightly larger dumplings rather than crowding the surface.

Serving Suggestions

This recipe is a complete bowl meal, with chicken, vegetables, gravy-like broth, and dumplings together. For a lighter contrast, serve it with a crisp green salad dressed with a simple vinaigrette or a side of steamed green beans. A spoonful of chopped parsley adds freshness, while freshly ground black pepper gives the creamy broth a little bite.

If you are serving a larger group, offer the stew in a warm serving bowl and keep the dumplings on top so they stay intact. Use a wide spoon to lift each dumpling rather than stirring the pot just before serving. The broth thickens slightly as it sits, so put extra warm broth on the table for anyone who prefers a looser consistency.

Variations

Make it with turkey. Swap in 1½ lb (680 g) boneless turkey thigh pieces for the chicken and cook them to 165°F (74°C), checking with a food thermometer. Turkey breast can also work, but it is leaner and can dry out if simmered longer than necessary, so cut it evenly and check it as soon as the stew has simmered.

Add more vegetables. Stir in 1 cup (150 g) frozen peas or corn after the chicken has cooked and just before dropping on the dumplings. They warm through while the dumplings steam. For mushrooms, sauté 1 cup (75 g) sliced mushrooms with the onion and carrots so their moisture cooks off before you add the flour.

Use a different herb. Replace the dried thyme with ½ tsp (0.5 g) dried sage or poultry seasoning. These have a more pronounced savory flavor, so start with the smaller amount and taste the broth before serving. A pinch of dried rosemary also works, but crush it between your fingers first and use sparingly because it can dominate the stew.

Make a meatless version. Omit the chicken and use vegetable broth. Add 8 oz (225 g) sliced mushrooms and an extra cup (150 g) of vegetables, such as peas or diced potatoes. Simmer until the vegetables are tender before adding the dumplings. The finished broth will be less rich than the chicken version; a tablespoon of butter stirred in at the end can add body.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store the stew and dumplings together in a covered, shallow container and use them within 3 to 4 days. The dumplings will absorb some broth as they sit, so the mixture will be thicker the next day. If you know you will have leftovers, you can also store dumplings and stew separately, but both still need prompt refrigeration.

Reheat a serving gently in a covered saucepan over low to medium-low heat, adding a splash of broth or water if the sauce has become too thick. Turn the dumplings carefully so they warm through without breaking. You can microwave a portion in a covered, microwave-safe bowl, stopping once to stir the stew around the dumplings. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly warming and cooling the whole pot; reheat only the amount you plan to eat. For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 months. Dumplings can soften after freezing, but the stew remains usable; thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

What does the egg do in Bisquick dumplings?
The egg adds moisture and richness and helps the dough hold its shape as it steams. It also makes the dumplings a little more substantial than a mix-and-milk-only version. Because egg changes the amount of liquid the mix needs, this recipe uses less milk than many basic dumpling directions; add any extra only a teaspoon at a time if the dough is genuinely dry.

Can I make the dumpling dough ahead?
It is best to mix the dough shortly before it goes into the pot. Baking mix starts to hydrate once it meets the egg and milk, and dough that sits can become harder to scoop and may produce heavier dumplings. You can measure the dry mix and prepare the egg and milk separately ahead of time, then combine them while the stew simmers.

Why are my dumplings gummy or doughy in the middle?
Common causes include lifting the lid too early, making the portions too large, or stopping the cooking before the centers are done. Keep the lid closed for the full steaming time, use evenly sized scoops, and check the largest dumpling with a food thermometer for 160°F (71°C). If it needs more time, cover the pot again and cook in short increments.

Can I use water instead of milk?
Yes. Replace the ½ cup (120 ml) milk with the same amount of water. The dumplings will still cook, but they will taste a little less rich and may have a slightly plainer texture. Unsweetened plain non-dairy milk can also work; avoid sweetened or flavored varieties because they can change the savory flavor.

Can I cook the dumplings separately from the stew?
This recipe is designed for dumplings steamed over simmering stew, where the moist heat cooks them and they pick up some broth flavor. You can cook them over another simmering soup or stew with a similar amount of open liquid, but do not boil them directly in a thin broth or stir them around. For best results, keep the dumplings on the surface, cover the pot, and follow the same doneness check.

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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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