Bisquick Dumplings for Stew: Easy Drop-Dumpling Recipe

Bisquick dumplings for stew are soft, tender drop dumplings steamed right on top of a savory chicken-and-vegetable stew. Baking mix, milk, and a gentle covered simmer make a comforting one-pot meal without rolling or cutting dough.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tbsp (15 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g) chopped
3 medium carrots, about 2 cups (300 g), peeled if desired and cut into ½-inch (1 cm) pieces
2 celery stalks, about 1 cup (100 g), chopped
2 garlic cloves, about 2 tsp (6 g), minced
2 tbsp (16 g) all-purpose flour
6 cups (1.42 L) low-sodium chicken broth
1 tsp (1 g) dried thyme
1 bay leaf
1 cup (150 g) frozen peas
¾ tsp (4 g) fine salt, plus more to taste
¼ tsp (0.5 g) black pepper, plus more to taste
2 cups (about 240 g) Bisquick baking mix
⅔ cup (160 ml) milk
1 tbsp (4 g) chopped fresh parsley, optional, for the dumplings, plus extra for serving

Instructions

Prepare the ingredients. Cut the chicken into similar-size pieces so it cooks evenly, chop the vegetables, and measure the broth and seasonings. Set out a heavy 5- to 6-quart pot or Dutch oven with a lid. Having the dumpling ingredients ready before the stew finishes simmering makes it easier to add them promptly.
Brown the chicken. Heat the oil in the pot over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown it for about 6 minutes, turning the pieces once or twice. The chicken does not need to cook through at this point. Transfer it to a plate; leave the browned bits and a thin coating of oil in the pot.
Soften the vegetables and start the stew. Add the onion, carrots, and celery. Cook for 5 minutes, stirring now and then, until the onion begins to soften. Stir in the garlic and flour and cook for 1 minute, stirring so the flour coats the vegetables rather than clumping. Pour in the broth gradually while scraping the bottom of the pot. Add the thyme, bay leaf, salt, pepper, and chicken, including any juices on the plate.
Simmer until the chicken is safe to eat. Bring the broth to a gentle boil, then reduce the heat so it simmers steadily. Cook for 24 minutes, stirring occasionally and scraping the bottom gently. Check the thickest chicken pieces with a food thermometer; USDA FSIS sets the safe minimum internal temperature for poultry at 165°F (74°C). If a piece has not reached that temperature, keep simmering and check again. Remove the bay leaf, stir in the peas, and taste the broth for seasoning.
Mix the dumpling dough. While the stew returns to a gentle simmer, stir the baking mix, milk, and parsley together in a medium bowl just until a soft, slightly lumpy dough forms. Stop as soon as no large dry pockets remain. Overmixing can make dumplings firm rather than tender, and the dough should be mixed shortly before it goes into the pot.
Steam the dumplings. Use a spoon to drop the dough in 8 evenly sized mounds over the gently simmering stew, leaving a little space between them. Keep the mounds on top of the liquid rather than stirring them into it. Simmer uncovered for 10 minutes, then cover the pot and simmer for 10 minutes more. Keep the heat low enough that the stew bubbles gently; a hard boil can break up the dumplings or make their bottoms gummy. Avoid lifting the lid during the covered cooking time because escaping steam can slow cooking.
Check and serve. Split one dumpling with a spoon to confirm the center is cooked through, with no wet, raw-looking dough. If needed, cover and cook for 2 to 3 minutes longer before checking again. Ladle stew and dumplings into bowls, making sure each serving gets vegetables, chicken, and a dumpling.

Tips

Keep the stew at a gentle simmer. A few small bubbles are enough to cook the dumplings with steam. If the broth is boiling vigorously, lower the heat before adding the dough. The lid should fit well for the final 10 minutes so steam stays in the pot.
Measure the baking mix and milk accurately. The dough should be soft and spoonable, not pourable. Baking-mix weights can vary by brand and how a cup is filled, so use the package’s cup-to-gram information when available. If the dough seems unusually stiff, add milk 1 teaspoon (5 ml) at a time; avoid adding a large splash that could make it spread.
Leave the dumplings alone while they cook. Do not stir the pot after dropping them in, and resist lifting the lid during the covered stage. Turning or pressing the mounds into the broth can make them dense, while frequent lid lifting lets out the steam they need.
Season the broth at the end, too. Low-sodium broth gives you more control, and the dumplings absorb some of the stew’s flavor. Taste the liquid after the chicken is cooked and peas are added; adjust salt and pepper before you drop in the dough, since the pot is harder to stir once the dumplings are cooking.

Serving Suggestions

This stew is filling on its own, so serve it in wide bowls with one or two dumplings per person and plenty of broth, chicken, and vegetables. A crisp green salad with a simple vinaigrette adds freshness without competing with the creamy, savory stew. Steamed green beans or roasted broccoli are also good sides if you want another vegetable on the table.

For a little contrast, offer chopped parsley, cracked black pepper, or a small dish of hot sauce at the table. Crusty bread can help catch the broth, though it is optional when everyone has a dumpling. If serving a crowd, keep the stew warm over very low heat only briefly; prolonged holding can make the dumplings soften and absorb more liquid.

Variations

Use leftover cooked chicken. Replace the raw thighs with 3 cups (about 420 g) of cooked, shredded chicken. Make the vegetable-and-broth base as directed, simmer it until the carrots are tender, then stir in the chicken and peas before adding the dumplings. Since the chicken is already cooked, this shortens the simmer, but heat the stew until the chicken is steaming hot throughout before serving.

Make a beef-and-vegetable version. Replace the chicken with 1½ lb (680 g) beef chuck cut into small cubes, but plan for a longer braise: simmer the beef in the broth until tender, usually about 1½ to 2 hours, before adding peas and dumplings. Check that whole-cut beef reaches the USDA FSIS safe minimum of 145°F (63°C) with a 3-minute rest; for this stew, tenderness will generally require cooking beyond that minimum. Add broth if needed during the longer simmer.

Add different vegetables or herbs. Swap the peas for 1 cup (150 g) frozen corn, or add 1 cup (150 g) sliced mushrooms with the onions. A teaspoon of dried poultry seasoning can stand in for the thyme, though it will bring a more blended herb flavor. If using fresh thyme instead of dried, use about 1 tbsp (3 g) leaves and add them with the broth.

Make the dumplings herby or peppery. Stir in 1 tbsp (4 g) chopped chives or parsley, or add up to ¼ tsp (0.5 g) freshly ground black pepper to the dough. You can also use unsweetened, unflavored plant milk in place of dairy milk; the dumplings may have a slightly different flavor and texture, so choose a milk that behaves well in hot cooking. Avoid sweetened or vanilla-flavored varieties.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking. Store the stew and dumplings together in a covered, shallow container, or separate them if you have enough space; separating can help keep the dumplings from soaking up quite as much broth. Refrigerated leftovers keep for 3 to 4 days. The dumplings will become softer as they sit, which is normal.

Reheat a portion in a covered saucepan over low to medium-low heat, adding a splash of broth or water if the stew has thickened. Stir gently around the dumplings rather than breaking them apart. You can also microwave a serving in a covered microwave-safe dish, stirring the stew carefully halfway through if possible. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. If reheating a large batch, use a pot and stir gently so it heats evenly.

Freezing is possible, though the dumplings may turn softer or slightly crumbly after thawing. Freeze cooled portions in airtight freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); add broth if needed to loosen the stew. Do not leave the pot at room temperature to cool for an extended period, and do not refreeze portions that have been reheated.

Frequently Asked Questions

Can I make Bisquick dumplings with water instead of milk?
Yes. Use ⅔ cup (160 ml) water in place of the milk. The dumplings will still cook, but they may be a little less rich and tender. Add the liquid gradually and stop mixing as soon as the dough comes together; the gentle cooking method matters more than adding extra ingredients.

Why are my dumplings gummy or doughy inside?
Common causes include dumplings that are too large, an overly vigorous boil, lifting the lid repeatedly, or taking them off the heat before the centers are cooked. Make 8 similar-size mounds, keep the broth at a gentle simmer, and give the covered stage its full 10 minutes. If a dumpling is still wet in the middle, cover the pot and cook for a few more minutes.

Can I put the dumplings on top of stew made earlier?
Yes. Reheat the stew until it is simmering before adding freshly mixed dumpling dough. The dumplings need active heat and steam to cook properly, so do not drop them onto cold or merely warm stew. If the chilled stew has become very thick, loosen it with broth or water before bringing it to a simmer.

Can I prepare the dumpling dough ahead?
It is better to mix it just before cooking. Baking mix begins to absorb the milk once combined, and dough left standing can become thicker and less predictable. You can measure the dry mix and chop the parsley ahead, then stir in the milk when the stew is ready for its final simmer.

How do I keep the dumplings from sticking to the pot?
Drop the dough onto the surface of simmering stew rather than into an empty pot, and leave space between the mounds. Do not scrape or stir along the bottom once they are in. A heavy pot and steady low heat help distribute warmth evenly, while a violent boil can break the dumplings apart.

Can I use a different baking mix?
A comparable all-purpose biscuit baking mix can work, but its ingredients and moisture needs may differ. Follow the package’s dumpling ratio if it gives one, and adjust the milk only a teaspoon at a time until the dough is soft and spoonable. Avoid mixes intended for sweet pancakes if they contain added sugar or flavoring, since they can change the stew’s taste.

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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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