Chicken and Dumplings Without Bisquick from Scratch

Chicken and dumplings is a comforting American stew of tender chicken, vegetables, and soft dumplings cooked right in savory broth. This from-scratch version uses simple flour-and-baking-powder dumplings instead of Bisquick, and its gently thickened broth makes a satisfying one-pot meal; family and regional versions vary in their dumpling style.

Ingredients

2 1/2 lb (1.1 kg) bone-in, skinless chicken thighs
2 tbsp (30 ml) neutral cooking oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, peeled and sliced, about 1 cup (200 g)
2 celery stalks, sliced, about 1 cup (100 g)
2 garlic cloves, minced, about 6 g
2 tbsp (16 g) all-purpose flour, for thickening the broth
8 cups (1.9 L) low-sodium chicken broth
1 dried bay leaf
1 tsp (1 g) dried thyme
1 tsp (5 g) kosher salt, plus more to taste
1/2 tsp (1 g) black pepper, plus more to taste
1 cup (145 g) frozen peas
2 cups (250 g) all-purpose flour, for the dumplings
1 tbsp (12 g) baking powder
3/4 tsp (4 g) kosher salt, for the dumplings
4 tbsp (57 g) cold unsalted butter, cut into small cubes
3/4 cup (180 ml) whole milk
2 tbsp (8 g) chopped fresh parsley, optional

Instructions

Prepare the ingredients and dumpling dough. Dice the onion, slice the carrots and celery, mince the garlic, and pat the chicken dry. In a medium bowl, whisk together the dumpling flour, baking powder, and 3/4 teaspoon salt. Cut in the cold butter with your fingertips or a pastry cutter until the mixture has coarse, pea-size pieces. Pour in the milk and stir just until a shaggy, soft dough forms. Do not knead it smooth. Cover the bowl and set it aside while you cook the stew; a slightly rough dough makes tender dumplings.
Soften the vegetables. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes, stirring occasionally, until the onion begins to look translucent. Stir in the garlic and cook for 30 seconds, just until fragrant. Keep the heat moderate so the garlic does not brown or turn bitter.
Start the broth. Sprinkle the 2 tablespoons of flour over the vegetables and stir for 1 minute so it coats them. Gradually pour in the chicken broth while stirring and scrape up any browned bits from the bottom of the pot. Add the bay leaf, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. The broth may look a little cloudy at first; it will become more cohesive as it simmers.
Simmer the chicken. Nestle the chicken thighs into the broth and bring it just to a boil. Lower the heat so the liquid simmers gently, then cover the pot with the lid slightly ajar. Cook for about 35 minutes, turning the chicken once if it is not mostly submerged. Avoid a hard boil, which can make the meat tough and cause the broth to reduce too quickly. Check the thickest part of a thigh with a food thermometer; USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If needed, simmer a few minutes longer until it reaches that temperature.
Shred the chicken and finish the stew. Transfer the cooked chicken to a plate and let it rest for about 5 minutes, until cool enough to handle. Remove and discard the bones and any loose skin, then shred the meat into bite-size pieces. Take the bay leaf out of the pot. Stir the chicken and frozen peas into the broth and taste it. Add salt or pepper if needed, remembering that broth brands differ in saltiness.
Add and steam the dumplings. Bring the stew back to a gentle simmer. Drop the dough onto the surface in 10 to 12 rounded spoonfuls, leaving a little space between them because they expand as they cook. The dumplings should sit on top of the liquid rather than be stirred into it. Cover the pot tightly and cook over low heat for 15 minutes. Keep the lid on: trapped steam cooks the centers, and lifting it repeatedly can leave the dumplings dense or underdone. After 15 minutes, cut one dumpling in half to check that its center is fluffy rather than wet and doughy. If necessary, cover and cook for 2 to 3 minutes more.
Serve. Spoon broth, vegetables, chicken, and dumplings into warm bowls. Scatter parsley over the top if using, and bring the pot to the table while everything is hot. The broth thickens a little as it stands, so serve promptly if you prefer it looser.

Tips

Choose chicken with enough time to cook. Bone-in thighs add flavor and stay moist during simmering. Boneless thighs can be used, but begin checking their temperature earlier because they may cook faster. If you use cooked leftover chicken, skip the raw-chicken simmer and add the shredded meat near the end; simmer it in the broth until thoroughly hot, then proceed with the dumplings.
Keep dumpling dough tender. Measure the flour lightly into the cup rather than packing it down, and stop mixing as soon as the milk is incorporated. Extra flour or kneading develops a tougher texture. If the dough seems unusually dry, add milk a teaspoon at a time; if it is very sticky, dust your hands lightly rather than mixing in a large amount of flour.
Control the broth thickness. Low-sodium broth gives you more control over seasoning. For a thicker stew, mash a few softened carrot pieces against the side of the pot or stir 1 tablespoon (8 g) flour with 2 tablespoons (30 ml) cold water until smooth, then simmer that slurry in the broth before adding dumplings. Add liquid carefully if the stew gets thicker than you like.
Do not crowd or turn the dumplings. Use a wide pot and make 10 to 12 similarly sized portions so they cook at about the same rate. Keep the lid shut for the full cooking time, and resist stirring once they are in the pot. Stirring can break them apart and make the gravy pasty.

Serving Suggestions

These dumplings make the meal substantial, so a simple vegetable or bright side dish is usually enough. Serve bowls with steamed green beans, roasted broccoli, or a crisp green salad dressed with a tangy vinaigrette. The fresh, slightly acidic flavors balance the creamy broth without competing with the chicken and dumplings.

For a more filling supper, add a slice of cornbread or crusty bread on the side for catching the broth. A small dish of pickles or pickled onions can also bring a welcome sharp contrast. If you are serving a group, keep the pot covered between portions so the dumplings stay warm; avoid holding it at a vigorous simmer, which can overcook them.

Variations

Use boneless chicken. Boneless, skinless thighs work well and are easier to shred. Add them to the broth and check for 165°F (74°C) before removing them; cooking time can be shorter, so use the thermometer rather than relying only on the clock. Boneless breasts are leaner and can dry out if simmered too long, so check them early and return shredded meat to the pot only when the dumplings are nearly ready.

Make herb dumplings. Stir 1 tablespoon (about 4 g) chopped parsley or 1 teaspoon (1 g) dried thyme into the dry dumpling ingredients. For a peppery version, add a few extra grinds of black pepper. Use modest amounts so the herbs complement rather than overpower the broth.

Add more vegetables. Stir in 1 cup (150 g) frozen corn or chopped green beans with the peas. For mushrooms, sauté 8 oz (225 g) sliced mushrooms with the onion and celery until they release their moisture. Fresh vegetables may need a few extra minutes to soften, so judge them by texture before adding the dumplings.

Make a dairy-free dumpling. Replace the butter with an equal amount of cold plant-based butter and use unsweetened, unflavored oat or soy milk in place of dairy milk. The dumplings may be a little less rich, but the baking powder still gives them lift. Avoid sweetened or vanilla-flavored milk, which changes the savory flavor.

Choose a different dumpling shape. This recipe makes soft, biscuit-style drop dumplings. Some family versions use rolled, flat dumplings that cook more like broad noodles. That style needs a firmer dough and a different rolling method, so it is not a one-for-one swap; if you use it, follow a recipe designed for rolled dumplings and allow for its different cook time.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. Keep the chicken, broth, and dumplings together so the dumplings do not dry out. Refrigerated chicken and dumplings keep for 3 to 4 days. The dumplings will absorb broth as they sit, so expect the leftovers to be thicker than the freshly cooked dish.

For stovetop reheating, place a portion in a covered saucepan over low to medium-low heat and stir gently around, not through, the dumplings. Add a splash of broth or water if needed. Heat until the center of the food reaches 165°F (74°C), checking with a food thermometer. In a microwave, cover a portion loosely, heat in short intervals, and turn or rearrange it carefully between intervals so it warms evenly; verify 165°F (74°C) before serving.

Freezing is possible, though the dumplings may soften or become slightly crumbly after thawing. Freeze cooled portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). If you know you will freeze portions, you can freeze the chicken and broth separately and make fresh dumplings when serving for a better texture.

Frequently Asked Questions

Can I make chicken and dumplings without Bisquick?

Yes. All-purpose flour, baking powder, salt, cold butter, and milk make a simple homemade dumpling dough. Baking powder provides lift, while small pieces of butter help keep the cooked dumplings tender. No boxed baking mix is needed.

Why are my dumplings gummy inside?

They may be undercooked, too large, or made with dough that was overmixed. Keep the stew at a gentle simmer, make evenly sized spoonfuls, and steam them under a tightly fitted lid for the full 15 minutes before checking one. If the center still looks wet, cook them covered for a few more minutes rather than raising the heat.

Can I use rotisserie or leftover cooked chicken?

Yes. Use about 3 to 4 cups (450 to 600 g) shredded cooked chicken. Make the broth and vegetables first, then stir in the chicken shortly before adding the dumplings so it does not spend a long time simmering and turn dry. Heat the finished dish to 165°F (74°C) when reheating leftovers.

Can I make the dumpling dough ahead?

It is best to mix the dough shortly before cooking the dumplings, because baking powder begins working after it is moistened and the dough can become less tender if it sits too long. You can measure the dry ingredients and cut the butter in advance, then cover and refrigerate that mixture. Add the milk just before dropping the dumplings onto the simmering stew.

How do I know the chicken and dumplings are done?

Check the thickest part of a chicken thigh with a food thermometer and make sure it reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. The dumplings are ready when their centers look set and fluffy rather than wet or sticky. Since dumpling size and pot temperature vary, use both the thermometer and the cut-open dumpling check rather than relying on appearance of the broth alone.

Can I make this recipe gluten-free?

You can try a cup-for-cup gluten-free flour blend that includes a binder, but results vary by brand and the dumplings may be more delicate. Use a blend intended for baking, check that the baking powder and broth are gluten-free, and avoid stirring the dumplings once they are added. The broth may also need a gluten-free thickener, such as a small cornstarch slurry, instead of the all-purpose flour.

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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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