Bisquick Dumpling Mix: Easy Chicken and Dumplings

Bisquick dumpling mix combines baking mix and milk into soft drop dumplings that cook right on top of a chicken and vegetable stew. This American-style chicken and dumplings is easy to assemble because the dough needs no rolling, and its gentle steaming keeps the dumplings tender. Family versions vary, but this one pairs fluffy dumplings with a savory, lightly thickened broth.

Ingredients

1¼ lb boneless, skinless chicken thighs, cut into 1-inch pieces (567 g)
1 tbsp neutral cooking oil (15 ml)
1 medium yellow onion, diced (about 5 oz/150 g)
2 medium carrots, peeled and sliced into ¼-inch rounds (about 5½ oz/160 g)
2 celery ribs, sliced (about 3½ oz/100 g)
2 tbsp all-purpose flour (16 g)
4 cups low-sodium chicken broth (950 ml)
½ tsp dried thyme (about 0.5 g)
½ tsp fine salt (about 3 g), plus more to taste
½ tsp ground black pepper (about 1 g)
1 cup frozen peas (145 g)
2 cups Bisquick baking mix (about 240 g; check your package for its stated weight)
⅔ cup milk (160 ml)
2 tbsp chopped fresh parsley, optional (about 8 g)

Instructions

Prepare the ingredients. Cut the chicken into evenly sized pieces so they cook at a similar pace. Dice the onion, slice the carrots and celery, and measure the broth and seasonings. Keep the chicken separate from the vegetables and wash your hands, knife, and cutting board after handling raw poultry.
Brown the chicken. Heat the oil in a wide, heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if the pot is crowded, and cook for about 6 minutes, turning the pieces so several sides are lightly browned. The chicken does not need to be cooked through yet. Transfer it to a plate; leave the browned bits and a thin film of oil in the pot.
Soften the vegetables and thicken the base. Add the onion, carrots, and celery to the pot. Cook for 4 minutes, stirring now and then, until the onion begins to soften. Sprinkle the flour over the vegetables and stir for about 30 seconds so it coats them without forming dry clumps. The flour helps the broth cling to the chicken and vegetables; it should not become deeply browned.
Simmer the chicken stew. Pour in the broth gradually while scraping the bottom of the pot to loosen the browned bits. Stir in the thyme, salt, and pepper, then return the chicken and any juices to the pot. Bring the broth to a gentle simmer, lower the heat, and cook uncovered for about 15 minutes, stirring occasionally. Check the thickest chicken pieces with a food thermometer: USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. If needed, simmer a few minutes longer and check again. Stir in the frozen peas.
Mix the dumpling dough. While the stew simmers, put the Bisquick baking mix in a medium bowl and add the milk. Stir just until a soft, slightly lumpy dough forms, about 30 seconds. It should be moist enough to scoop but not runny. Do not knead it or try to make it completely smooth; excessive mixing can make the dumplings dense.
Drop the dumplings onto the stew. Make sure the stew is bubbling gently, not boiling hard. Use a spoon or small scoop to place eight roughly equal portions of dough across the surface, leaving a little space between them. Each portion will expand as it cooks. Do not stir the dough into the broth or press the mounds flat.
Cook covered, then uncover briefly. Leave the pot uncovered and simmer gently for 10 minutes. Then cover the pot and cook for another 10 minutes without lifting the lid; trapped steam helps the centers cook through. Keep the heat low enough that the bottom does not scorch, but maintain a quiet simmer. To check a dumpling, split the center of one with a spoon: it should look set and fluffy rather than wet or doughy. If needed, cover and cook for another 2 to 3 minutes.
Finish and serve. Turn off the heat and leave the pot uncovered for 2 minutes so the broth settles slightly. Sprinkle with parsley if using, taste the broth, and add a little more salt or pepper if needed. Spoon a dumpling or two into each bowl with plenty of chicken, vegetables, and broth.

Tips

Measure the mix lightly. Spoon the baking mix into a dry measuring cup and level it rather than packing it down. A tightly packed cup can add extra mix and make the dough stiff. If you weigh it, use the package label as the best guide because product weights can vary.
Keep the stew at a gentle simmer. A rolling boil can break up the dumplings, make the broth evaporate too quickly, or cause the bottom to catch. If the surface is bubbling vigorously, turn the heat down before adding the dough.
Resist stirring and peeking. Once the dumplings are in the pot, stirring can tear them apart. Lifting the lid during the covered cooking period releases steam and can leave the centers underdone, so wait until the full 20 minutes have passed before checking.
Adjust the dough only if needed. Different mixes and measuring methods can make the dough seem a little looser or firmer. If it is too wet to hold a mound, stir in 1 tbsp (about 8 g) extra baking mix; if it seems dry and crumbly, add milk 1 tsp (5 ml) at a time. Mix gently after each adjustment.

Serving Suggestions

Serve the dumplings directly from the pot while they are hot and soft. A bowl with one or two dumplings, chicken, carrots, celery, peas, and broth makes a complete, filling meal; use a wide spoon so each serving gets both solids and liquid. A crisp green salad with a simple vinaigrette adds a fresh contrast to the creamy, savory stew. Steamed green beans or roasted broccoli also work if you would like another vegetable on the table.

For a casual meal, put the pot on a heat-safe trivet and let everyone serve themselves, but keep it off the burner once the dumplings are done so the base does not continue reducing. Offer black pepper and chopped parsley at the table. Bread is optional: the dumplings already provide a tender, biscuit-like accompaniment, and extra bread can make the meal feel especially hearty.

Variations

Use cooked chicken. To use leftover cooked chicken or plain rotisserie chicken, omit the raw-chicken browning step and add about 3 cups (420 g) shredded cooked chicken after the vegetables have softened and the broth has been added. Simmer the stew for about 10 minutes to soften the vegetables, then continue with the peas and dumplings. If the chicken is cold leftover food, heat the finished stew to 165°F (74°C) before serving, as recommended for reheated leftovers.

Add other vegetables. Replace the peas with 1 cup (130 g) frozen corn, or add 1 cup (100 g) sliced mushrooms with the onion and celery. For diced potatoes, use about 1 cup (150 g) of small, evenly cut pieces and simmer them in the broth until tender before adding dumplings; larger pieces need more time. Keep the total vegetable amount close to the recipe so the dumplings still have enough exposed stew surface to sit on.

Change the herbs or broth. Use ½ tsp (about 0.5 g) dried poultry seasoning in place of the thyme, or add 1 tbsp (about 4 g) chopped fresh dill or parsley at the end. Low-sodium broth gives you more control over salt; regular broth can be used, but taste before adding the listed salt. Vegetable broth works as a substitute, though it gives the stew a less distinctly chicken-forward flavor.

Make the dumplings a little richer. Whole milk gives the dough a tender, lightly rich texture. Two-percent milk also works, while unsweetened plain dairy-free milk can be used if it is unflavored; the dumplings may be a little less tender. Avoid sweetened or vanilla-flavored milk, which would clash with the savory stew. Follow the package directions if your particular baking mix specifies a different liquid ratio.

Storage and Reheating

Let leftovers stop steaming briefly, then refrigerate them within 2 hours in a shallow, covered container. Store the dumplings with the stew so they do not dry out. For the best texture, use the leftovers within 3 to 4 days. Dumplings naturally absorb broth as they sit, so the stew will be thicker the next day; stir in a splash of broth or water before reheating if you want it looser.

Reheat a portion in a covered saucepan over low to medium-low heat, stirring gently around the dumplings until the stew is steaming throughout. Check that leftover food reaches 165°F (74°C), the USDA FSIS safe reheating temperature. A microwave also works: heat in a microwave-safe bowl in short intervals, turning or stirring the stew carefully between intervals, and check the center for 165°F (74°C). The dumplings may be softer after reheating, but gentle heat helps keep them from breaking up.

Freezing is possible, although these dumplings tend to become softer and more fragile after thawing. For a better texture, freeze the stew without dumplings in a freezer-safe container for up to 2 to 3 months, then thaw it in the refrigerator, reheat it to 165°F (74°C), and make fresh dumplings on top. If freezing a fully assembled portion, chill it promptly, freeze it airtight, and expect a softer result after reheating. Do not leave the cooked stew at room temperature for extended storage.

Frequently Asked Questions

Can I make Bisquick dumpling dough ahead?
It is best to mix the dough just before adding it to the simmering stew. Baking mix begins hydrating as soon as the milk is added, and resting can make the dough thicker and the cooked dumplings heavier. You can measure the dry mix in advance, then stir in the milk when the stew is ready.

Why did my dumplings turn out dense?
The most common reasons are overmixing, adding too much baking mix, or cooking the dumplings in a hard boil. Stir only until the dough comes together, measure without packing the mix, and maintain a gentle simmer. Keeping the lid on for the final 10 minutes also gives the centers enough steam to cook through.

How can I tell when the dumplings are done?
After 10 minutes uncovered and 10 minutes covered, split the thickest dumpling with a spoon. Its middle should be set and fluffy, with no wet, paste-like dough. If the center is still raw-looking, cover the pot and cook for a few more minutes before checking again.

Can I use water instead of milk?
Yes. Use ⅔ cup (160 ml) water in place of the milk, or follow the liquid amount on your mix package. The dumplings will still cook, but they will usually taste less rich and may be a little less tender. Unsweetened, unflavored dairy-free milk is another option.

Can I make this without chicken?
Yes. Use vegetable broth and replace the chicken with about 2 cups (300 g) of sliced mushrooms, extra vegetables, or drained canned beans. Cook firm vegetables until tender before adding the dumplings. The result will be a vegetable stew with Bisquick dumplings rather than chicken and dumplings.

Can I cook the dumplings separately?
This recipe is designed for drop dumplings steamed on top of simmering stew. Cooking them separately is possible, but the texture and flavor will differ, and they will not absorb the same savory steam. For the intended result, leave the dough in spoonfuls on the stew and avoid stirring until the dumplings are cooked.

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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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