Bisquick dumplings are quick, tender drop dumplings made by stirring baking mix and milk together, then steaming spoonfuls on top of a gently simmering chicken-and-vegetable stew. The covered-pot method cooks them through without turning them over, while keeping the stew and dumplings in one comforting meal.
Ingredients
- 2 tablespoons (28 g) butter or 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 medium carrots, peeled and diced, about 1 cup (180 g)
- 2 celery ribs, diced, about 1 cup (100 g)
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 teaspoon (1 g) dried thyme
- 6 cups (1.42 L) low-sodium chicken broth
- 2 cups (about 280 g) cooked, shredded chicken
- 1 cup (140 g) frozen peas
- 2 cups (240 g) Bisquick baking mix
- ⅔ cup (160 ml) milk
- 1 tablespoon (4 g) chopped fresh parsley, optional
Instructions
- Prepare the ingredients. Dice the onion, carrots, and celery; measure the broth, seasonings, chicken, and peas. If the chicken is refrigerated, keep it chilled until it is time to add it. Allow about 15 minutes for this prep. Have a tight-fitting lid ready, since the dumplings cook by steaming.
- Soften the vegetables. Melt the butter in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, pepper, and thyme. Cook for 5 minutes, stirring occasionally, until the onion begins to soften. The vegetables will finish cooking in the broth, so they do not need to be browned.
- Simmer the stew base. Pour in the chicken broth and bring it to a gentle simmer, which should take about 5 minutes. Reduce the heat if necessary to keep it bubbling steadily without boiling hard. Cover and simmer for 10 minutes, or until the carrots are nearly tender when pierced with a fork.
- Heat the chicken and peas. Stir in the cooked chicken and frozen peas. Simmer for about 8 minutes, stirring once or twice, until the chicken is piping hot. If using refrigerated cooked chicken, check with a food thermometer: the USDA FSIS safe minimum for poultry and reheated leftovers is 165°F (74°C). Check a few of the larger pieces before moving on.
- Mix the dumpling dough. While the chicken heats, stir the Bisquick and milk together in a medium bowl just until a soft, slightly lumpy dough forms, about 3 minutes. Do not beat it smooth or add extra mix to make it firm; a moist dough makes lighter dumplings. Let the mixture sit only briefly while you get ready to portion it.
- Drop the dumplings into the stew. Keep the stew at a gentle simmer. Use a tablespoon or small cookie scoop to place 10 to 12 mounds of dough across the surface, leaving a little space between them. The dumplings expand as they steam. Do not stir them into the broth or press them down.
- Cook covered, then check. Simmer uncovered for 10 minutes, then cover tightly and cook for 10 minutes more. Keep the heat low enough that the stew simmers gently; a vigorous boil can break up the dumplings or make them cook unevenly. Avoid lifting the lid during the covered portion because escaping steam slows cooking. At the end, cut into the center of one dumpling: it should be fluffy and cooked through, with no wet, doughy center. If needed, cover and cook for another 2 minutes, then check again. Sprinkle with parsley, taste the broth, and adjust the seasoning before serving.
Tips
- Measure the mix lightly. Spoon Bisquick into the measuring cup and level it rather than packing it down. Too much baking mix makes stiff dumplings; too little can leave dough that spreads into the broth.
- Mix gently. A few small lumps are fine. Overmixing develops a tougher texture, and adding extra mix to a sticky dough can make the finished dumplings dense.
- Keep the simmer calm. The broth should bubble gently around the dumplings, not boil vigorously. If the liquid is bubbling hard, lower the heat. Use a pot with enough room for the dumplings to expand under the lid.
- Use a practical substitute. If you do not have fresh celery, omit it or use an extra ½ cup (about 75 g) diced carrot. The stew will be a little sweeter and less savory, but the dumplings will cook the same way. Low-sodium broth is useful because baking mix and added salt can make the finished pot taste salty.
Serving Suggestions
Serve the stew hot in wide bowls, making sure each portion gets several dumplings and plenty of broth, chicken, and vegetables. A little chopped parsley adds freshness, while a few grinds of black pepper bring out the thyme. Because the dumplings are filling and soak up broth, a simple green salad or lightly dressed crunchy slaw is enough alongside them. Warmed green beans or steamed broccoli also work if you want another vegetable without adding another rich side.
If you are serving bread, choose something crisp or crusty rather than another soft roll; it is useful for catching the broth at the bottom of the bowl. Set out extra salt and pepper at the table, but taste first, especially if your chicken broth is not low-sodium. For a casual family meal, bring the covered pot to the table and spoon portions gently so the dumplings stay intact.
Variations
Make it creamier: Stir ½ cup (120 ml) half-and-half into the broth after the vegetables are tender and before adding the chicken. Keep the heat gentle and do not let the creamy broth boil hard. The result is richer and slightly thicker; the dumplings themselves need no change.
Add other vegetables: Replace the peas with 1 cup (150 g) frozen corn, or add 1 cup (100 g) sliced mushrooms with the onion. For firmer green vegetables, stir them in near the end of the vegetable simmer so they do not become overly soft. Keep the total quantity of vegetables close to the recipe amount so there is still room for the dumplings.
Season it differently: Swap the thyme for ½ teaspoon (1 g) dried sage or poultry seasoning. For a brighter finish, add 1 teaspoon (5 ml) lemon juice to the broth just before serving. Start with a small amount and taste; strong seasoning or extra acid can overwhelm the mild dumplings.
Use turkey: An equal amount of cooked, shredded turkey works in place of the chicken. If it is refrigerated leftover turkey, heat the stew until it reaches 165°F (74°C), checked with a food thermometer, before adding the dumpling dough. The broth will taste a little different, but the cooking method stays the same.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking, transferring them to shallow, covered containers so they cool promptly. Store the dumplings with the stew if convenient, or keep them separate to make serving easier. Refrigerated chicken and dumplings keep for 3 to 4 days. The dumplings soften as they absorb broth, so they will not be quite as fluffy as when freshly cooked.
Reheat only the amount you plan to eat. Warm it in a covered saucepan over low to medium-low heat, stirring the broth gently around the dumplings rather than breaking them up. Add a splash of broth or water if the stew has thickened. Heat leftovers to 165°F (74°C), checked with a food thermometer. A microwave also works: cover a portion loosely, heat in short intervals, and check the center of the stew and dumplings for even heating. Freezing is possible, but the dumplings may become softer or crumbly after thawing; freeze in an airtight container for up to 2 months for best quality, then thaw in the refrigerator and reheat thoroughly.
Frequently Asked Questions
How do I keep Bisquick dumplings fluffy?
Use the stated mix-to-milk ratio, stir only until the dough comes together, and avoid pressing or stirring the dumplings once they are in the stew. Cook them at a gentle simmer with the lid closed for the full covered time. Too much mix, vigorous boiling, or repeatedly lifting the lid can all work against a light texture.
Should I cook dumplings with the lid on or off?
Use both stages in this recipe: simmer uncovered for 10 minutes, then cover for 10 minutes. The first stage lets the outside begin to set; the covered stage traps steam so the centers cook through. Keep the pot simmering gently throughout.
Can I make the dough ahead?
It is better to mix the dough just before you are ready to cook it. Baking-mix dough is quick to stir together, and a long wait can make the dumplings less tender. You can chop the vegetables, measure the ingredients, and shred the cooked chicken ahead, then refrigerate those prepared components separately.
Why are my dumplings gummy or doughy inside?
They may need more covered cooking time, or the pot may not have been hot enough to produce steady steam. Check one dumpling in the center of the pot; if the inside is wet, cover the pot again and cook for 2 minutes before checking another. Also make sure the dough is portioned into small, even mounds rather than a few oversized ones.
Can I make Bisquick dumplings without chicken?
Yes. Use vegetable broth and replace the chicken with a similar amount of cooked white beans, mushrooms, or extra vegetables. The result is a vegetable dumpling stew with a different flavor and texture. Keep the broth at a simmer and follow the same dumpling timing; check that the centers are cooked before serving.
Can I use water instead of milk?
Yes, water can replace the milk in the same ⅔-cup (160 ml) quantity. The dough will still cook, but the dumplings may taste a little less rich. Unsweetened, unflavored plant milk can also work; avoid sweetened or vanilla-flavored varieties, which would give the savory stew an unexpected taste.
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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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