Bisquick Dumplings in the Oven: Easy Chicken Casserole

Bisquick dumplings in the oven are soft, biscuit-like spoonfuls baked under a lid on a creamy chicken-and-vegetable stew. The covered casserole traps steam so the dumplings cook through without drying out, while the stovetop start builds a savory sauce in one oven-safe pot.

Ingredients

3 tablespoons (42 g) unsalted butter
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1½ cups (190 g)
2 celery stalks, diced, about 1 cup (100 g)
¼ teaspoon (1.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
¼ cup (30 g) all-purpose flour
4 cups (950 ml) low-sodium chicken broth
½ teaspoon (1 g) dried thyme
½ teaspoon (1 g) dried sage
3 cups (420 g) cooked, shredded chicken
1 cup (145 g) frozen peas
½ cup (120 ml) heavy cream
2 cups (240 g) Bisquick baking mix
⅔ cup (160 ml) milk
2 tablespoons (8 g) chopped fresh parsley, optional

Instructions

Heat the oven to 375°F (190°C). Set out a 5- to 6-quart oven-safe Dutch oven or deep casserole with a tight-fitting lid. If using a pot without an oven-safe lid, have a sturdy sheet of foil ready to seal it securely. Dice the vegetables and shred the cooked chicken while the oven heats.
Melt the butter in the Dutch oven over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook for about 7 minutes, stirring now and then, until the onion is translucent and the carrots have begun to soften. They will finish cooking in the oven, so they do not need to be completely tender yet.
Sprinkle the flour over the vegetables and stir for 1 minute, until it coats them and no dry patches remain. Gradually pour in the broth while stirring to loosen the flour and prevent lumps. Add the thyme and sage. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until the broth looks slightly thickened.
Stir in the cooked chicken, frozen peas, and cream. Taste the stew and adjust the salt and pepper. If the chicken was cooked at home, it should have reached 165°F (74°C) as measured with a food thermometer; the USDA FSIS safe minimum temperature for poultry is 165°F (74°C). The casserole will be reheated in the oven, but do not use raw chicken in this recipe because the brief baking time is intended for cooking the dumplings, not for safely cooking raw poultry.
In a medium bowl, stir the Bisquick and milk together just until no dry mix remains. The batter will be thick and a little lumpy; that is normal. Avoid beating it smooth, since overmixing can make the dumplings firm. Use a spoon or small scoop to place 8 equal mounds of batter over the stew, leaving a little space between them. Do not stir the dumplings into the sauce.
Cover the pot tightly with its lid or foil and bake for 22 minutes. Keep the cover on so steam can cook the dumplings; opening the oven or lifting the lid early can slow cooking. Check a dumpling in the center by cutting it open: it should be set throughout, with no wet, raw-looking batter in the middle. If needed, cover again and bake for 2 to 4 more minutes. Sprinkle with parsley and serve hot.

Tips

Keep the lid sealed. Oven-baked dumplings need the moist heat trapped above the stew. A loose cover allows steam to escape and can leave the tops dry or the centers underdone. If your pot lid does not fit tightly, crimp foil around the rim before putting on the lid.
Mix the batter gently. Stir only until the baking mix is moistened. A few small lumps are fine; prolonged mixing develops a tougher texture. Spoon the dumplings onto the surface rather than pressing or flattening them.
Adjust the sauce before adding the dumplings. The stew should be gently simmering and thick enough to coat a spoon, but still loose. If it seems too thick, stir in a splash of broth; if it seems thin, simmer it for another minute or two before topping it. The dumplings make it harder to stir once they are in place.
Choose your chicken thoughtfully. Leftover roasted chicken or plain rotisserie chicken is convenient. If it is strongly seasoned or salty, use low-sodium broth and taste before adding extra salt. Keep the chicken refrigerated until you are ready to add it.

Serving Suggestions

This casserole is filling enough to serve as the main course. Spoon a portion of stew into each bowl and add one or two dumplings, making sure everyone gets vegetables and plenty of sauce. A crisp green salad with a simple vinaigrette gives the meal a fresh contrast, while steamed green beans or roasted broccoli work well if you want another vegetable on the table.

For a heartier dinner, serve it with a small dish of cranberry sauce or tart pickles to balance the creamy gravy. You usually do not need bread alongside the dumplings, but crusty bread can be useful for soaking up any sauce left in the bowl. Add the parsley just before serving so its color and fresh flavor remain distinct.

Variations

Use different vegetables: Replace the peas with 1 cup (150 g) of frozen corn, or use a mixed frozen vegetable blend. Add frozen vegetables directly; thawing is unnecessary. For mushrooms, cook about 1 cup (100 g) of sliced mushrooms with the onion and celery until their released liquid has mostly evaporated.

Change the herbs: Use 1 teaspoon (2 g) of poultry seasoning instead of the dried thyme and sage, or add ½ teaspoon (1 g) of dried rosemary. Dried herbs are easy to keep on hand; fresh herbs are also fine, but use about 1 tablespoon (3 g) of finely chopped thyme or sage and add it to the stew near the end of simmering.

Make it lighter or dairy-free: Substitute whole milk or half-and-half for the heavy cream, keeping the amount at ½ cup (120 ml); the sauce will be less rich. For a dairy-free version, use a neutral dairy-free butter substitute, unsweetened plain oat milk in the dumplings, and an unsweetened cooking cream alternative. Check that the baking mix and substitutes suit your needs, since brands and formulations vary.

Try another cooked protein: Replace the chicken with 3 cups (420 g) of cooked turkey. For a meat-free pot, use vegetable broth and add 2 cups (300 g) of drained white beans in place of the chicken. The beans are already cooked, so they only need to heat through with the stew.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch into shallow, covered containers so it cools promptly. Store the stew and dumplings together for up to 3 to 4 days in the refrigerator. The dumplings will absorb some sauce and become denser as they sit, but they remain suitable for reheating.

Reheat individual portions in the microwave in a covered, microwave-safe dish, stirring the stew carefully and turning the dumpling partway through if possible. For a larger portion, cover an oven-safe dish and warm it at 325°F (165°C) until hot throughout. Add a splash of broth if the sauce has thickened. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer.

Freezing is possible, though the dumplings may soften or turn slightly crumbly after thawing. Freeze cooled portions in airtight containers for up to 2 months for best quality. Thaw in the refrigerator, then reheat covered until the center reaches 165°F (74°C). Do not leave the casserole at room temperature for more than 2 hours.

Frequently Asked Questions

Can I bake Bisquick dumplings without a lid?
They are more reliable when covered because the trapped steam cooks their centers while the stew stays moist. If you do not have a lid for your oven-safe pot, seal it with foil. Baking uncovered can dry the tops before the insides are fully set.

Why are my oven dumplings doughy in the middle?
They may need more covered baking time, or the cover may have allowed too much steam to escape. Check the center dumpling rather than relying only on the tops, which can look done first. Cover the pot again and bake in short 2- to 4-minute intervals until the center is set.

Can I prepare the stew ahead of time?
Yes. Cook the vegetable-and-broth base, add the cooked chicken and peas, and refrigerate it promptly in a covered container for up to 2 days. Reheat the stew on the stovetop until steaming and hot throughout, transfer it to an oven-safe pot if needed, then add freshly mixed dumpling batter and bake as directed. Make the batter just before baking for the best lift.

Can I use Bisquick Heart Smart or another baking mix?
Usually, but the dumplings may differ slightly in flavor or texture depending on the mix and its leavening. Follow the milk quantity on the package if it differs substantially from this recipe, aiming for a thick, spoonable batter. Avoid pancake mix unless its package confirms it can be used as a biscuit-style baking mix; sweetened varieties can change the flavor.

Can I use raw chicken instead of cooked chicken?
No. This recipe adds already-cooked chicken and bakes the casserole only long enough to finish the dumplings. Raw chicken may not reach the USDA FSIS safe minimum internal temperature of 165°F (74°C) during that time. Cook raw poultry separately to that temperature, then shred it and proceed with the recipe.

How do I know when the dumplings are done?
Cut into one dumpling near the center of the pot. The inside should look set and tender, without a glossy streak of wet batter. If it is still doughy, replace the cover and bake a little longer. Dumpling size and pot shape can affect the timing, so this check is more dependable than appearance alone.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).