Bisquick Chicken and Dumplings Stovetop Recipe

This Bisquick chicken and dumplings stovetop recipe is the ultimate comfort food: tender chicken and vegetables simmered in a rich, creamy broth, topped with fluffy, pillowy dumplings made from Bisquick mix. It’s a one-pot meal that comes together in under an hour, making it perfect for busy weeknights when you need something warm, hearty, and satisfying. The dumplings steam right on top of the stew, soaking up all the savory flavor while staying light and tender.

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 / 120 g)
• 3 cloves garlic, minced
• 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 teaspoon salt, plus more to taste
• 4 cups (960 ml) low-sodium chicken broth
• 1 cup (240 ml) whole milk or half-and-half
• 1/4 cup (30 g) all-purpose flour
• 1 cup (150 g) frozen peas, thawed (optional)
• 2 cups (250 g) Bisquick mix
• 2/3 cup (160 ml) whole milk (for dumplings)
• 2 tablespoons (5 g) fresh parsley, chopped (for garnish, optional)

Instructions

1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 minute more.
2. Add the chicken pieces to the pot. Season with thyme, rosemary, black pepper, and 1 teaspoon salt. Cook, stirring, until the chicken is no longer pink on the outside, about 5 minutes. (The chicken will finish cooking later.)
3. In a small bowl, whisk the 1/4 cup flour into 1 cup of the chicken broth until smooth. Pour this mixture into the pot along with the remaining 3 cups of broth and the 1 cup milk. Stir well to combine.
4. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 10 minutes, stirring occasionally. The broth will thicken slightly.
5. While the stew simmers, make the dumpling batter: In a medium bowl, stir together the Bisquick mix and 2/3 cup milk until just combined. Do not overmix; a few lumps are fine.
6. After the stew has simmered, stir in the frozen peas if using. Drop the dumpling batter by rounded tablespoonfuls onto the surface of the simmering stew. You should have about 12 dumplings. Do not stir them into the liquid.
7. Cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 15 minutes without lifting the lid. This allows the dumplings to steam and cook through. Check that the dumplings are cooked through by inserting a toothpick into one; it should come out clean. The chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
8. Remove the pot from the heat. Let it rest for 5 minutes uncovered. Garnish with fresh parsley, if desired, and serve hot.

Tips

• Don’t overmix the dumpling batter: Stir just until the Bisquick and milk are combined. Overmixing develops the gluten and makes the dumplings tough and dense instead of light and fluffy.
• Keep the lid on: Resist the urge to peek while the dumplings are steaming. Lifting the lid lets out the steam and can cause the dumplings to be undercooked in the center.
• Adjust the thickness: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in before adding the dumplings. If it’s too thick, add a splash of broth or milk.
• Chicken options: Use boneless, skinless thighs for more flavor and moisture, or breasts for a leaner option. You can also use leftover rotisserie chicken—just add it in step 4 and simmer for 5 minutes instead of cooking the raw chicken in step 2.

Serving Suggestions

Serve this chicken and dumplings as a complete one-pot meal. It pairs well with a simple green salad dressed with vinaigrette or steamed green beans. For a heartier meal, serve over mashed potatoes or with crusty bread to soak up the extra broth. A sprinkle of fresh parsley or chives adds color and freshness.

Variations

• Herb dumplings: Add 1 tablespoon of chopped fresh dill or 1 teaspoon of dried parsley to the dumpling batter for extra flavor.
• Vegetarian version: Replace the chicken with 1.5 lbs (680 g) of sliced mushrooms and use vegetable broth instead of chicken broth. Cook the mushrooms with the vegetables until they release their liquid and start to brown.
• Creamier stew: Swap the 1 cup of milk for 1 cup of heavy cream or half-and-half for a richer, more decadent broth.
• Spicy kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the garlic for a subtle heat.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. The stew and dumplings will keep for 3-4 days. To reheat, place the desired amount in a saucepan over medium-low heat, adding a splash of broth or milk to loosen the stew if needed. Heat until the internal temperature reaches 165°F (74°C). You can also reheat in the microwave in 1-minute intervals, stirring in between. The dumplings will soften and absorb more liquid, but they will still be delicious. Freezing is not recommended, as the dumplings can become mushy and the dairy may separate.

Frequently Asked Questions

Can I use water instead of milk for the dumplings? Yes, you can substitute water for the milk, but the dumplings will be less tender and slightly less flavorful. Milk adds richness and helps create a softer texture.

Why are my dumplings gummy or doughy in the center? This usually happens if the stew isn’t simmering when you drop the dumplings, or if you lift the lid during the steaming time. Make sure the stew is gently bubbling before adding the batter, and keep the lid on for the full 15 minutes.

Can I use chicken breasts instead of thighs? Absolutely. Chicken breasts work well, but they can dry out more easily. Cut them into uniform pieces and be careful not to overcook them. Thighs are more forgiving and flavorful.

Can I make this in a slow cooker? Yes. Cook the chicken and vegetables with the broth and seasonings on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, stir in the flour-milk mixture (mixed as in step 3) and then drop the dumplings on top. Cover and cook on high for 30 minutes more, or until the dumplings are cooked through.

How do I make the stew gluten-free? Use a gluten-free all-purpose baking mix (like a gluten-free Bisquick substitute) for the dumplings, and use cornstarch instead of flour to thicken the stew. Ensure your chicken broth is gluten-free.

Can I add other vegetables? Yes. Mushrooms, green beans, or potatoes are great additions. Add them in step 1 with the other vegetables, adjusting the simmering time if needed so they are tender before serving.

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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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