Bisquick Low-Fat Dumplings for Chicken Stew

Bisquick low-fat dumplings are tender, simple drop dumplings made with reduced-fat baking mix, skim milk and herbs, then steamed over simmering chicken stew. Keeping the dough light and handling it gently helps the dumplings cook through without turning dense, while the covered pot traps the steam they need to rise.

Ingredients

2 cups (about 250 g) reduced-fat Bisquick baking mix
2/3 cup (160 ml) nonfat or 1% milk, plus 1 tablespoon (15 ml) more only if needed
1 tablespoon (3 g) finely chopped fresh parsley, or 1 teaspoon (1 g) dried parsley
1/4 teaspoon (0.5 g) dried thyme
1/8 teaspoon (0.7 g) fine salt, optional; check the baking mix label first
1/8 teaspoon (0.3 g) ground black pepper
About 6 cups (1.4 L) hot, gently simmering chicken stew or soup, with enough liquid to cover the bottom of the pot by at least 1 inch (2.5 cm)

Instructions

Bring the chicken stew to a gentle simmer in a wide pot with a tight-fitting lid. The liquid should bubble lightly, not boil vigorously. If the stew is very thick, stir in a little water or broth so there is ample steam and moisture around the dumplings.
In a medium bowl, stir together the baking mix, parsley, thyme, salt if needed and pepper. Pour in 2/3 cup (160 ml) milk and stir just until a soft, slightly sticky dough forms. If dry crumbs remain, add the extra milk a teaspoon at a time. Stop as soon as the dough comes together; overmixing can make dumplings tough.
Using two spoons, drop the dough onto the gently simmering stew in 6 equal mounds, leaving space between them because they expand. Keep the dumplings on top of the liquid rather than stirring them in. A large mound may take longer to cook than a small one, so keep portions similar.
Cover the pot tightly and cook over low heat for 15 minutes without lifting the lid. The trapped steam cooks the dumplings from above while the simmering stew heats them underneath. Do not let the pot boil hard, which can break up the dumplings or scorch the stew.
After 15 minutes, uncover and check a dumpling by cutting into its center. It should be fluffy and set, without wet dough in the middle. If needed, cover and cook for another 2–3 minutes, then check again. Serve promptly with the hot stew. If the stew contains chicken, check the thickest pieces with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C).

Tips

Measure lightly. Spoon the baking mix into a dry measuring cup and level it instead of packing it down. Too much mix makes the dough stiff and the dumplings heavy.
Mix only until combined. A few small lumps are fine. Kneading or beating the dough develops a tougher texture, and adding extra flour to sticky dough can make it dense.
Keep the lid on. Steam is essential to cooking the tops. If you need to check doneness, wait until the minimum cooking time has passed and open the lid briefly.
Check your mix’s label. Reduced-fat Bisquick varieties and formulations can differ. If yours is unusually dry, add milk in small increments; if it is soft and scoopable, do not add more.

Serving Suggestions

Serve the dumplings directly over chicken stew, spooning plenty of broth and vegetables into each bowl. They also suit a simple vegetable soup or turkey stew, provided the pot has enough simmering liquid to create steam. For a fuller meal, add a crisp green salad or steamed green beans on the side. The dumplings soften as they sit in broth, so serve them soon after cooking for the fluffiest texture.

Variations

Herb dumplings: Add 1 tablespoon (3 g) chopped chives or finely chopped dill, or replace the thyme with 1/4 teaspoon (0.5 g) dried sage. Use dried herbs sparingly so they do not overwhelm the mild dough.

Garlic and pepper: Stir 1/4 teaspoon (0.75 g) garlic powder into the dry ingredients and increase the black pepper to 1/4 teaspoon (0.6 g). This works especially well with a savory chicken-and-vegetable stew.

Using regular Bisquick: Regular baking mix can replace the reduced-fat variety in the same quantity. The dumplings may be a little richer; the cooking method and timing are unchanged.

Dairy-free option: Use an unsweetened, unflavored plant-based milk in the same amount. The flavor and browning are not important for these steamed dumplings, but the dough’s softness may vary by brand, so add the liquid gradually.

Storage and Reheating

For food safety, refrigerate the stew and dumplings within 2 hours of cooking. Store them together or separately in a covered container in the refrigerator for 3–4 days. Dumplings absorb broth during storage and will be softer after reheating; keeping them separate from the stew can help preserve their texture.

Reheat a portion on the stovetop over low to medium heat, stirring the stew gently and turning the dumplings once, until steaming hot throughout. Alternatively, microwave in a covered, microwave-safe dish, pausing to stir the stew and rotate the dumplings. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Freeze leftovers in an airtight container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked stew at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make these dumplings without a lid?
A tight lid is strongly recommended because the dumplings need trapped steam to cook through. Without one, cover the pot with a well-fitting heat-safe lid; avoid repeatedly opening it, which lets steam escape.

Why are my dumplings doughy in the middle?
They may be too large, the pot may not have been simmering, or steam may have escaped when the lid was lifted. Keep the portions even, maintain a gentle simmer and cook covered for the full 15 minutes before checking. Add 2–3 minutes if the center is still wet.

Can I put the dumpling dough in the stew ahead of time?
It is best to mix and drop the dough just before cooking. Dough left sitting can become denser, and dumplings placed in the stew too early may absorb liquid before steam sets their structure.

Can I cook these in a slow cooker?
For the best rise, cook them on the stovetop as directed. Slow-cooker heat and steam vary, so the dumplings may take longer and turn out denser. If adapting a slow-cooker stew, transfer it to a covered pot at a gentle simmer before adding the dough.

Can I use water instead of milk?
Yes. Replace the milk with the same amount of water. The dumplings will still cook, but they may taste less tender and slightly less rich; add the liquid gradually until the dough is soft and scoopable.

How do I know when the dumplings are done?
Cut through the center of one after the covered cooking time. The interior should look fluffy and set, not glossy or sticky. If it is still doughy, cover the pot again and cook for another 2–3 minutes before checking.

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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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