Dumplings Out of Bisquick for Chicken and Gravy

Bisquick dumplings are quick, tender drop dumplings made from baking mix, milk, and a little melted butter. This stovetop version cooks them right on top of chicken and vegetables in broth, where the covered pot’s steam helps the centers cook through without turning the tops dry.

Ingredients

1 tablespoon (15 ml) neutral oil
1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 medium yellow onion, about 1 cup (150 g) diced
2 medium carrots, about 1 cup (130 g), peeled and sliced into ¼-inch (6 mm) rounds
2 celery ribs, about ¾ cup (75 g), sliced
½ teaspoon (2.5 ml) fine salt, plus more to taste
¼ teaspoon (1 ml) black pepper
¼ teaspoon (1 ml) dried thyme
¼ cup (30 g) all-purpose flour
4 cups (950 ml) low-sodium chicken broth
½ cup (120 ml) whole milk, for the stew
1 cup (150 g) frozen peas
2 cups (240 g) Bisquick baking mix
⅔ cup (160 ml) whole milk, for the dumplings
2 tablespoons (28 g) unsalted butter, melted
1 tablespoon (4 g) chopped fresh parsley, optional

Instructions

Prepare the ingredients. Cut the chicken and vegetables, measure the broth and other ingredients, and keep the dumpling milk separate from the milk for the stew. Pat the chicken dry so it browns instead of releasing excess moisture.
Brown the chicken. Heat the oil in a heavy, wide pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown for 3–4 minutes, turning once. It does not need to be cooked through yet. Transfer it to a plate.
Soften the vegetables. Add the onion, carrots, and celery to the pot. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften. Stir in the salt, pepper, and thyme.
Make the broth base. Sprinkle the flour over the vegetables and stir for about 1 minute to coat them. Pour in the broth gradually, scraping up browned bits from the bottom. Return the chicken and any juices to the pot. Bring to a gentle boil, then lower the heat, cover, and simmer for 10 minutes, until the carrots are nearly tender.
Mix the dumplings. While the stew simmers, stir the Bisquick, ⅔ cup (160 ml) milk, and melted butter together in a medium bowl just until a soft, sticky dough forms and no dry patches remain. Do not beat or knead it; a few small lumps are fine.
Add the peas and dumplings. Stir the peas and ½ cup (120 ml) milk into the stew. Bring it back to a gentle simmer. Drop the dumpling dough by rounded tablespoonfuls over the surface, leaving a little space between portions. You should get about 12 dumplings. Avoid stirring once they are in the pot.
Steam until cooked through. Cover tightly and cook over low heat for 15 minutes. Keep the liquid at a gentle simmer, not a vigorous boil, and do not lift the lid during this time; the trapped steam cooks the dumplings evenly. Check that the chicken has reached the USDA FSIS safe minimum internal temperature of 165°F (74°C) using a food thermometer in the thickest piece. If a dumpling’s center is still doughy, cover and cook 2–3 minutes longer.
Finish and serve. Remove the pot from the heat. Taste the broth and adjust the salt and pepper. Sprinkle with parsley if using, then serve hot, spooning broth and vegetables around the dumplings.

Tips

Keep the dough gentle. Stir only until combined. Overmixing develops gluten and can make the dumplings dense or chewy.
Use a wide pot and a snug lid. Dumplings need room to expand, and a tight cover holds in the steam that cooks their centers. If the lid leaks a lot, place a clean kitchen towel over the pot before setting on the lid, keeping the towel’s corners away from the burner.
Adjust thickness carefully. The stew should be gently bubbling before the dough goes in. If it seems very thick, stir in a little broth; if it is thin, simmer it uncovered briefly before adding dumplings. Do not boil hard once the dumplings are cooking.
Check the baking mix label. Bisquick varieties can differ in salt and fat. The recipe uses standard baking mix; if yours is a reduced-fat or specialty version, the dumpling texture may vary. Taste the finished broth before adding extra salt.

Serving Suggestions

Serve the dumplings directly from the pot while hot, with plenty of chicken, vegetables, and broth in each bowl. A crisp green salad, steamed green beans, or roasted broccoli makes a fresh contrast to the soft dumplings and creamy gravy. For a heartier meal, offer crusty bread for the extra broth, though the dumplings are filling on their own.

Variations

For a classic chicken-and-dumplings flavor, add ½ teaspoon (1 g) dried sage with the thyme, or stir in ½ teaspoon (2.5 ml) poultry seasoning. For a richer broth, replace the stew’s ½ cup milk with ½ cup (120 ml) half-and-half; the result will be creamier. You can use boneless, skinless chicken breast instead of thighs, but check it carefully because it can dry out if overcooked.

To make a meatless version, omit the chicken and use vegetable broth, then add 8 ounces (225 g) sliced mushrooms with the vegetables and 1 cup (150 g) drained white beans with the peas. For extra color, add ½ cup (75 g) corn. The cooking method remains the same; check that the dumplings are cooked through before serving.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Store the dumplings with the stew for up to 3–4 days in the refrigerator. They absorb broth as they sit, so the mixture will be thicker the next day. Freezing is possible for up to 2 months, though the dumplings may soften or become crumbly after thawing.

Reheat a portion gently in a covered saucepan over low to medium-low heat, adding a splash of broth or water to loosen it. Stir the liquid around the dumplings rather than breaking them apart. Heat leftovers to 165°F (74°C), checking with a food thermometer; microwave individual portions covered, pausing to turn or rearrange them for even heating. Refrigerate any reheated food promptly and do not leave it at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make Bisquick dumplings without chicken?
Yes. Use vegetable broth and add mushrooms, beans, or extra vegetables as described in the meatless variation. Keep the broth at a gentle simmer and follow the same covered cooking time for the dumplings.

Why are my dumplings gummy or doughy inside?
They may have been undercooked, the pot may not have stayed covered, or the liquid may not have been simmering. Keep the lid on for the full 15 minutes and check a dumpling in the center. If needed, cover and cook a few minutes longer.

Can I use water instead of milk in the dumpling dough?
Yes. Use ⅔ cup (160 ml) water in place of milk. The dumplings will be less rich and may have a slightly plainer flavor, but they will still cook in the same way.

Can I prepare the dumpling dough ahead?
It is best mixed just before cooking. Baking mix begins to hydrate once the milk is added, and holding the dough can reduce the dumplings’ lift. You can measure the dry mix and other ingredients in advance, then combine them when the stew is nearly ready.

Can I cook the dumplings separately?
This recipe is designed for dumplings steamed on top of simmering stew. Cooking them in plain water or broth separately can give a different texture and will not thicken the chicken stew. If you prefer separate dumplings, use a recipe specifically written for boiling them.

How do I know when the dumplings are done?
They should look puffed and set on the outside, not wet or shiny. Split one open to check that the middle is cooked rather than raw and pasty. The chicken must also reach 165°F (74°C) as measured with a food thermometer.

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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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