Bisquick dumplings are quick, tender drop dumplings simmered on top of a savory chicken-and-vegetable broth. Baking mix, milk, and a gentle covered simmer make a simple comfort-food meal; this recipe uses cooked chicken, so it is easy to prepare without handling raw poultry.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup/150 g)
- 2 medium carrots, peeled and sliced (about 1 cup/130 g)
- 2 celery stalks, sliced (about 1 cup/100 g)
- 1 garlic clove, minced (about 1 teaspoon/5 g)
- 6 cups (1.42 L) low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 3 cups (about 420 g) cooked, shredded chicken
- 1 cup (150 g) frozen peas
- 2 cups (240 g) Bisquick baking mix
- ⅔ cup (160 ml) milk
- 2 tablespoons (8 g) chopped fresh parsley, plus extra for serving (optional)
Instructions
- Soften the vegetables. Melt the butter in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery; cook for 6 to 8 minutes, stirring now and then, until the onion is translucent and the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Make the broth base. Add the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 8 minutes, or until the carrots are nearly tender.
- Add the chicken and peas. Stir in the cooked chicken and frozen peas. Bring the broth back to a gentle simmer while you mix the dumpling dough. Taste the broth and adjust the salt and pepper; it should be well seasoned, since the dumplings will be relatively mild.
- Mix the dumplings. In a medium bowl, stir together the Bisquick mix and milk just until a soft, sticky dough forms. Fold in the parsley if using. Do not beat or knead the dough: overmixing can make the dumplings dense. The dough should be moist enough to drop from a spoon, but not runny.
- Drop and simmer. Keep the stew at a gentle simmer, not a rolling boil. Drop the dough in 12 even spoonfuls over the surface, leaving a little space between them. Cover the pot tightly and cook for 15 minutes without lifting the lid. The trapped steam cooks the dumplings through; uncovering the pot can make them heavy or undercooked.
- Check doneness and serve. Split the largest dumpling with a spoon. Its center should be fluffy and set, without a wet, doughy patch. If needed, cover and cook for another 2 to 3 minutes. Because the chicken is already cooked, there is no raw poultry temperature check in this recipe; if substituting freshly cooked chicken, verify it reached 165°F (74°C), the USDA FSIS safe minimum for poultry, before adding it. Ladle the stew and dumplings into bowls and finish with parsley.
Tips
- Measure the mix lightly. Spoon Bisquick into the measuring cup and level it rather than packing it down. Too much mix makes stiff, dry dumplings.
- Keep the lid on. The dumplings cook in steam. Resist checking them during the 15-minute cook, and keep the broth simmering gently so the bottoms cook without breaking apart.
- Adjust thickness carefully. This is a brothy stew. For a slightly thicker base, whisk 1 tablespoon (8 g) cornstarch with 1 tablespoon (15 ml) cold water and stir it into the simmering broth before dropping in the dumplings. Avoid stirring once they are in the pot.
- Use a suitable substitute. If you do not have Bisquick, another complete pancake-and-biscuit baking mix can work, but salt and leavening vary by brand, so follow its label if it provides dumpling directions. Plain flour is not a direct one-for-one substitute.
Serving Suggestions
Serve the dumplings right away in wide bowls, making sure each portion gets both broth and vegetables. A crisp green salad or steamed green beans add a fresh contrast; warm biscuits or crusty bread are useful for soaking up extra broth, though they are optional because the dumplings already make the stew filling. A little chopped parsley or black pepper on top is enough—the broth is the main seasoning.
Variations
For a heartier vegetable version, add 1 cup (150 g) sliced mushrooms with the onion, or replace the peas with frozen corn. For a creamier stew, stir in ½ cup (120 ml) heavy cream after the vegetables are tender and before adding the dumplings; keep the liquid at a gentle simmer. You can also use leftover roast chicken or turkey in place of cooked chicken, keeping the same quantity. For a milder herb profile, leave out the thyme and use parsley alone. Different Bisquick-style mixes may absorb liquid differently, so add milk gradually if the dough seems unusually loose.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Store the dumplings with the stew for up to 3 to 4 days in the refrigerator. They will soften as they sit, and the broth may thicken as the dumplings absorb it. Reheat portions gently in a covered saucepan over medium-low heat, adding a splash of broth or water if needed; stir around the dumplings rather than breaking them up. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also microwave a portion covered, stirring the broth partway through, until it reaches 165°F (74°C). Freezing is possible, but the dumplings often become softer and less fluffy after thawing; freeze airtight for up to 2 months for best quality and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make the dumplings with water instead of milk?
Yes. Use ⅔ cup (160 ml) water in place of the milk. The dumplings will cook, but they may taste less rich and tender. For a dairy-free option, an unsweetened, unflavored plant-based milk can also work; avoid sweetened or strongly flavored varieties.
Why are my Bisquick dumplings dense?
The usual causes are overmixing the dough, packing too much baking mix into the measuring cup, or lifting the lid while the dumplings steam. Mix only until the dry mix is moistened, measure gently, and keep the lid on for the full cooking time.
How do I know the dumplings are cooked in the middle?
After 15 minutes of covered simmering, split the largest dumpling. It should be fluffy throughout and have no wet, sticky dough at its center. If it is not done, cover the pot again and cook for 2 to 3 more minutes before checking.
Can I prepare the dough ahead?
It is best to mix the dough just before cooking. Baking mix begins to hydrate once combined with milk, and dough that sits may become harder to handle or produce less fluffy dumplings. You can chop the vegetables and measure the dry mix ahead, then combine the dough when the broth is ready.
Can I use raw chicken in this recipe?
This method is designed for cooked chicken. Cook raw chicken separately until a thermometer in the thickest part reads 165°F (74°C), the USDA FSIS safe minimum for poultry, then shred it and add it to the simmering broth. Do not rely on the dumpling cooking time to cook raw chicken safely.
Can I make the recipe gluten-free?
Use a gluten-free baking mix that is specifically labeled as a substitute for Bisquick, and check that the broth and other ingredients are also gluten-free. The amount of milk needed can vary, so add it gradually until the dough is soft and spoonable, then follow the same covered-simmer method.
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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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