Bisquick Dumplings: A Simple Chicken and Dumplings Recipe

Bisquick dumplings are soft, biscuit-style dough pieces simmered on top of chicken, vegetables, and savory broth. This stovetop chicken and dumplings recipe is a comforting American-style meal; versions vary by region and household, and this one uses Bisquick for a quick dumpling dough. Serve the dumplings hot with plenty of broth and vegetables in each bowl.

Ingredients

What You’ll Need

Measurements below are given in US and metric units. Use a wide, heavy pot or Dutch oven with a lid so the dumplings have room to steam. A digital food thermometer is useful for checking the chicken safely.

1 tablespoon (15 ml) neutral cooking oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, peeled and sliced, about 1 cup (150 g)
2 celery ribs, sliced, about 1 cup (100 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) black pepper, plus more to taste
6 cups (1.42 L) low-sodium chicken broth
1½ pounds (680 g) boneless, skinless chicken thighs
1 bay leaf
1 cup (145 g) frozen peas
⅓ cup (80 ml) half-and-half, optional, for a creamier broth
Salt, as needed; the amount depends on the broth
2 cups (about 240 g) Bisquick baking mix
⅔ cup (160 ml) milk
1 tablespoon (4 g) chopped fresh parsley, optional

Step-by-Step

Prepare the ingredients. Dice the onion, slice the carrots and celery, and mince the garlic. Measure the broth, Bisquick, and milk. If using parsley, chop it now. Put the Bisquick in a medium bowl and stir in the milk and parsley just until a soft, slightly lumpy dough forms. Do not knead it. Set the bowl aside while you start the broth; avoid leaving the dough out for an extended time.
Soften the vegetables. Heat the oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the onion begins to look translucent and the vegetables start to soften. Stir in the garlic, thyme, and black pepper and cook for 1 minute. Keep the heat moderate so the garlic does not brown.
Simmer the chicken in the broth. Pour in the chicken broth and add the chicken thighs and bay leaf. Bring the liquid to a gentle boil, then lower the heat to maintain a steady simmer. Cover the pot and cook for about 20 minutes, turning the thighs once if they are not fully submerged. Check the thickest part of each thigh with a food thermometer; USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, simmer it longer and check again.
Shred the chicken and finish the soup base. Transfer the cooked chicken to a plate with tongs. Remove and discard the bay leaf. Use two forks to pull the chicken into bite-size pieces, then return it to the pot. Stir in the peas and, if you want a richer broth, the half-and-half. Taste the liquid before adding salt; broth can already be salty. Bring the pot back to a gentle simmer.
Add the dumplings. Keep the broth gently bubbling, not at a hard boil. Drop the dough onto the surface in 8 to 10 spoonfuls, using a tablespoon or a small cookie scoop. Leave a little space between portions because they expand as they cook. The dumplings should sit on top of the liquid rather than be stirred into it. If they are partly exposed, spoon a little hot broth over their tops.
Cover and cook without lifting the lid. Put the lid on and simmer gently for 12 minutes. Keep the heat low enough that the broth does not boil vigorously, and resist opening the lid during this time: trapped steam cooks the dough through. After 12 minutes, cut one dumpling in half to check that its center is fluffy and no longer wet or doughy. If needed, cover and cook for another 1 to 2 minutes, then check again.
Rest and serve. Turn off the heat and leave the pot covered for 5 minutes. This short rest lets the dumplings finish setting and makes them easier to serve. Taste the broth again and adjust the salt and pepper. Spoon a dumpling or two, chicken, vegetables, and broth into each bowl.

Common Mistakes

Overmixing the dough: Stirring until the mixture looks perfectly smooth can make the dumplings dense. Bisquick dough should remain soft and a little uneven. Mix only until there are no large dry patches, then stop.

Boiling too hard: A rolling boil can break apart the dumplings, make the broth cloudy, and cook the outsides before the centers are done. Once the pot returns to a simmer, lower the heat and keep it steady. Small, occasional bubbles are enough.

Removing the lid repeatedly: Dumplings cook partly from the steam trapped above the broth. Lifting the lid lets that steam escape and slows cooking, so wait the full 12 minutes before checking. If the center needs more time, cover the pot again promptly.

Stirring after adding dough: Dumplings are delicate while they set. Stirring can tear them up or make them sink into the broth. For serving, move them gently with a broad spoon and ladle broth around them instead of through them.

Making every dumpling oversized: Large scoops take longer to cook through and can stay gummy in the middle. Aim for 8 to 10 modest spoonfuls of dough, spaced across the surface. If you prefer fewer, larger dumplings, expect to check and cook them longer.

Tips

Use a pot with enough surface area for the dough portions to sit in one layer. A crowded pot makes dumplings touch and stick together, while a pot that is too small may bubble over once the broth and dough expand. If your pot is narrow, make smaller dumplings and leave space between each one.

For a thicker broth, remove the cooked chicken before adding the dumplings and let the broth simmer uncovered for a few minutes to reduce. You can also stir 1 tablespoon (8 g) of cornstarch with 1 tablespoon (15 ml) of cold water, then gradually stir that slurry into the simmering broth before adding the dough. Avoid adding dry starch directly, since it can form lumps. The broth thickens further as the dumplings rest.

For convenience, use cooked chicken instead of raw thighs. Add about 3 cups (420 g) shredded cooked chicken when you add the peas, and heat it until steaming before adding dumplings. Because the recipe no longer needs to cook raw chicken, the timing changes; make sure any leftovers are reheated to 165°F (74°C). You can also leave out the half-and-half for a lighter-tasting broth, or use whole milk in its place for a slightly less rich result.

Keep leftovers in a covered container and refrigerate them within 2 hours. Cooked chicken and dumplings generally keep for 3 to 4 days in the refrigerator. The dumplings absorb broth as they sit, so add a splash of broth or water when reheating gently on the stove. Reheat leftovers to 165°F (74°C), checking the chicken and the center of a dumpling. Freezing is possible, but the dumplings may become softer after thawing.

Troubleshooting

The dumplings are raw or gummy inside. The portions may be too large, the simmer may have been too low, or the lid may have been lifted during cooking. Cover the pot and simmer for another 1 to 2 minutes, then cut a dumpling open and check again. Keep checking in short intervals; a vigorous boil is not a good shortcut because it can break them apart.

The dumplings are tough or heavy. This usually points to dough that was overmixed or dumplings that cooked too long. Mix the next batch only until combined and use smaller spoonfuls. For the current pot, avoid further cooking once the centers are done; serve them while warm rather than letting them sit uncovered on the heat.

The dumplings have dissolved or fallen apart. The broth may have been boiling hard, or the dough may have been stirred after it went in. Lower the heat to a gentle simmer, keep the lid on, and do not move the dumplings until they set. The broken pieces are still usable in the soup, though the broth may be thicker.

The broth is too thin. Ladle a little broth into a cup, mix in a small amount of cornstarch slurry, and stir it back into the pot. Simmer gently for a minute or two before serving. Do not pour dry cornstarch into the pot. Remember that the dumplings release some starch and the broth can thicken during the five-minute rest.

The broth is too salty or too thick. Stir in a little unsalted broth or water until it tastes right and reaches a spoonable consistency. If it is too mild, add salt in small pinches, tasting between additions. Add liquid before reheating leftovers, since the dumplings continue to soak up broth in the refrigerator.

Frequently Asked Questions

Can I make Bisquick dumplings with water instead of milk?
Yes. Use the same amount of water, ⅔ cup (160 ml), for the dough. The dumplings will still cook, but they may taste a little less rich. Add the liquid gradually because the dough should be soft, not runny.

Why are my Bisquick dumplings not fluffy?
Common causes are overmixing, dough portions that are too large, or a lid that was left off during cooking. Stir the dough briefly, drop modest spoonfuls onto gently simmering broth, and keep the pot covered for the full cooking time.

Can I use Bisquick dumplings in soup without chicken?
Yes. Prepare a vegetable broth with vegetables such as mushrooms, potatoes, or extra carrots and celery, then cook the dumplings on top using the same covered simmer. Check the dumpling centers before serving; the dough cooking method does not depend on chicken.

Can I prepare the dumpling dough ahead?
For the best texture, mix it shortly before cooking and add it to the simmering broth promptly. If you need to get ahead, measure the dry mix and milk separately, then combine them when the soup is ready. Mixed dough left standing can lose some of its lift and become harder to portion.

How do I know when Bisquick dumplings are done?
After the covered simmer, cut the thickest dumpling in half. The inside should look set and fluffy, without a wet, paste-like center. If it is still doughy, cover the pot and cook for another minute or two, then check again.

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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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