Bisquick chicken and dumplings is a classic American comfort food: tender chicken and vegetables simmered in a rich, savory broth, topped with soft, fluffy dumplings made from Bisquick baking mix. It’s a hearty, one-pot meal that’s perfect for cold evenings. This guide walks you through making it from scratch using simple pantry staples. You’ll need a large pot or Dutch oven with a lid, and a whisk.
What You’ll Need
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 tbsp (15 ml) olive oil or butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups (1.4 L) chicken broth (low-sodium preferred)
- 1 tsp (5 ml) dried thyme
- 1 tsp (5 ml) dried parsley
- Salt and black pepper, to taste
- 2 cups (240 g) Bisquick mix
- 2/3 cup (160 ml) milk
- Optional: 1 cup (150 g) frozen peas
Step-by-Step
- Prep the chicken: Cut the chicken into 1-inch (2.5 cm) pieces. Season lightly with salt and pepper.
- Sear the chicken: Heat the oil or butter in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed). Cook for 4-5 minutes until browned on all sides, but not cooked through. Remove the chicken to a plate and set aside.
- Sauté the vegetables: In the same pot, add the onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
- Build the broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the thyme and parsley. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 10 minutes.
- Return the chicken: Add the browned chicken back to the pot. If using frozen peas, add them now. Simmer for another 5 minutes, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Make the dumpling batter: In a medium bowl, stir together the Bisquick mix and milk with a fork just until a soft dough forms. Do not overmix; a few lumps are fine.
- Drop the dumplings: Using two spoons or a cookie scoop, drop heaping tablespoons of dough onto the surface of the simmering broth. You should have about 12 dumplings. Make sure they are spaced apart—they will puff up.
- Cover and simmer: Reduce the heat to low, cover the pot tightly with a lid, and simmer gently for 10-12 minutes. Do not lift the lid during this time—the steam is what cooks the dumplings. The dumplings are done when they are fluffy and cooked through (a toothpick inserted in the center comes out clean).
- Serve: Ladle the chicken and dumplings into bowls, making sure each gets some broth, vegetables, and a few dumplings. Season with additional salt and pepper if needed.
Common Mistakes
- Overmixing the dough: Stirring the Bisquick and milk too much develops the gluten, resulting in tough, dense dumplings. Mix only until just combined.
- Lifting the lid: Peeking while the dumplings cook lets the steam escape, causing them to sink and become gummy. Resist the urge!
- Boiling too hard: The broth should be at a gentle simmer, not a rolling boil. A vigorous boil can break apart the dumplings.
- Adding dumplings to a cold broth: The broth must be hot (simmering) when you drop in the dough, or the dumplings will absorb liquid and turn mushy.
- Undercooked chicken: Always check the internal temperature of the chicken with a thermometer—it must reach 165°F (74°C) to be safe.
Tips
- Use chicken thighs for more flavor: Thighs are more forgiving and add richness to the broth. Just trim excess fat.
- Make it creamier: For a thicker, creamier broth, stir in 1/2 cup (120 ml) of heavy cream or a can of condensed cream of chicken soup along with the broth.
- Add herbs: Fresh thyme or dill stirred in just before serving brightens the flavor.
- Use a lid with a glass top: This lets you check on the dumplings without lifting the lid, so you can see when they’re puffed and done.
- Store leftovers properly: Cool the dish within 2 hours and refrigerate in an airtight container for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Troubleshooting
- Dumplings are dense and heavy: This usually means the dough was overmixed or the broth was too hot. For next time, mix gently and keep the heat low. You can still salvage them by serving with extra broth.
- Dumplings are raw in the center: If the dumplings are browned but not cooked through, they likely cooked too fast. Lower the heat and cover for a few more minutes. If they’re still raw, carefully flip them and cook covered for another 5 minutes.
- Broth is too thin: Mix 2 tablespoons (15 g) of cornstarch with 3 tablespoons (45 ml) of cold water, then stir into the simmering broth. Cook for 2-3 minutes until thickened.
- Broth is too salty: If you used regular broth, it can be salty. Add a peeled, halved potato to the pot and simmer for 10 minutes—it will absorb some salt. Remove before serving.
- Dumplings stick together: They may have been dropped too close together. Gently separate them with a fork after cooking, or drop them further apart next time.
- Chicken is dry: Overcooking is the usual culprit. Cook the chicken just until it reaches 165°F (74°C), then remove from heat. If you’re using leftover chicken, add it only at the end to warm through.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, both work. Breasts are leaner and cook faster, so watch them closely to avoid dryness. Thighs add more flavor and stay moist.
Can I make this gluten-free? Yes, use a gluten-free baking mix that mimics Bisquick (check the label) and ensure your chicken broth is gluten-free. The rest of the recipe stays the same.
Can I add other vegetables? Absolutely. Mushrooms, green beans, or corn are great additions. Add them with the other vegetables so they soften.
Can I freeze chicken and dumplings? The dumplings tend to become mushy after freezing and reheating. If you plan to freeze, make the broth and chicken, freeze that, and add fresh dumplings when reheating.
How do I reheat leftovers? Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Stir occasionally until heated through to 165°F (74°C).
Can I make this in a slow cooker? Yes: cook the chicken and vegetables in the broth on low for 4-6 hours, then drop the dumplings on top and cook on high, covered, for 30-45 minutes until done.
Related
- Street Food Pakoras: Crispy Onion Fritters
- El Churrasco Zaragoza-Style Grilled Beef Recipe
- Vacuum Sealing Containers: How to Use Them Right
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).