Original Bisquick dumplings are soft, biscuit-like dumplings made with just baking mix and milk, then cooked right on top of a simmering stew. This version serves them with chicken and vegetables for a cozy one-pot meal, while keeping the classic two-ingredient dumpling dough simple and tender.
Ingredients
- 1 tablespoon (15 ml) vegetable or canola oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 medium carrots, peeled and sliced, about 1 cup (130 g)
- 2 celery ribs, sliced, about 1 cup (100 g)
- 1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 5 cups (1.2 L) low-sodium chicken broth
- 1 bay leaf
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- ½ teaspoon (1 g) dried thyme
- 1 cup (145 g) frozen peas
- 2 cups (240 g) original Bisquick baking mix
- ⅔ cup (160 ml) milk
- 2 tablespoons (8 g) chopped fresh parsley, optional, for serving
Instructions
- Prepare the ingredients. Dice the onion, slice the carrots and celery, and cut the chicken into pieces about 1 inch (2.5 cm) across. Measure the broth and seasonings, and keep the Bisquick mix and milk ready for later. Cutting the chicken to a similar size helps the pieces cook at roughly the same rate. Wash your hands and any surface or knife that touched raw chicken before using it for other ingredients.
- Soften the vegetables. Heat the oil in a wide, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 8 minutes, stirring now and then, until the onion is translucent and the vegetables begin to soften. They do not need to be fully tender yet; they will continue cooking in the broth.
- Simmer the chicken. Add the chicken, broth, bay leaf, salt, pepper, and thyme. Bring the liquid to a gentle simmer, stirring once to separate the chicken pieces. Cook for about 17 minutes, adjusting the heat as needed so the broth bubbles lightly rather than boiling hard. Check the thickest chicken pieces with a food thermometer; USDA FSIS guidance gives poultry a safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again. Remove the bay leaf, then stir in the frozen peas.
- Mix the dumpling dough. While the stew is hot, put the Bisquick mix in a medium bowl and pour in the milk. Stir just until the dry mix is moistened and a soft, slightly sticky dough forms, about 2 minutes. A few small lumps are fine. Avoid beating or kneading the dough; too much mixing can make the dumplings firm instead of light.
- Drop the dumplings into the stew. Make sure the stew is at a gentle simmer. Drop the dough by rounded tablespoonfuls onto the surface, spacing the portions around the pot. The dumplings expand as they cook, so leave a little room between them. Do not stir them into the broth or push them under; they need to sit on top and steam.
- Cook uncovered, then covered. Simmer the dumplings uncovered for 10 minutes. Then cover the pot with a snug-fitting lid and cook for another 10 minutes without lifting the lid. The first stage helps the dumplings begin to set, and the covered stage traps steam to cook their centers. At the end, split one dumpling with a spoon: it should look fluffy and cooked through, without a wet, doughy center. If needed, cover and cook for another 2 minutes before checking again.
- Finish and serve. Taste the broth and adjust the salt and pepper. Ladle the stew into bowls, making sure each serving gets chicken, vegetables, broth, and dumplings. Sprinkle with parsley if you like, and serve while hot.
Tips
- Measure the milk carefully. The classic dough is intentionally soft, but adding extra milk can make it too loose to hold its shape. If the dough seems dry after stirring, add more milk just 1 teaspoon (5 ml) at a time. If it looks sticky, resist adding extra baking mix unless it is truly too wet to scoop.
- Keep the broth at a gentle simmer. A hard boil can break up the vegetables and make dumplings cook unevenly. Once the dough is in the pot, avoid stirring; even a careful stir can pull the dumplings apart or make the broth cloudy.
- Use the right pot and lid. A wide pot gives you room to space the dumplings, while a lid that fits well holds in the steam they need. If your pot is narrow, make slightly smaller portions rather than piling dough on top of itself.
- Choose substitutions with the texture in mind. Chicken breast can replace thighs, but it is leaner and can dry out if overcooked, so check its temperature as soon as the pieces are done. Plain, unsweetened non-dairy milk can replace dairy milk, though the dumplings may be a little less rich. For the most familiar result, use original-style Bisquick rather than a gluten-free or specialty baking mix, which may need a different liquid amount.
Serving Suggestions
This is a filling one-pot meal, so a simple side is usually enough. Serve it with a crisp green salad dressed with vinaigrette, steamed green beans, or roasted broccoli to add a fresh contrast to the creamy broth and tender dumplings. A slice of crusty bread is useful for soaking up the broth, although the dumplings already make the meal substantial.
For a little brightness, finish each bowl with chopped parsley or a small squeeze of lemon. Keep extra salt or pepper at the table so everyone can season their own portion. If serving guests, bring the pot to the table soon after the dumplings finish cooking; they are at their fluffiest when hot and freshly steamed.
Variations
Make it with leftover cooked chicken: Skip the raw chicken and simmer the vegetables in the broth until nearly tender, about 12 to 15 minutes. Stir in about 3 cups (420 g) shredded cooked chicken with the peas, bring the stew back to a simmer, and add the dumplings. Since cooked chicken only needs reheating, avoid simmering it for the full raw-chicken cooking time before adding the dough.
Add mushrooms: Use 8 ounces (225 g) sliced cremini or button mushrooms. Cook them with the onion, carrots, and celery until their released liquid has mostly evaporated. They bring a deeper, savory flavor without changing the dumpling method.
Use a different herb profile: Replace the dried thyme with ½ teaspoon (1 g) dried poultry seasoning, or add 1 tablespoon (4 g) chopped fresh dill at the end. Dried herbs go into the broth early so they can season it; delicate fresh herbs taste best stirred in or sprinkled on just before serving.
Make the broth creamier: Stir ½ cup (120 ml) of half-and-half into the stew after the chicken is cooked and before adding the dumplings. Warm it gently without bringing the broth to a rolling boil. The result is richer and less clear, so use this option if you prefer a creamy chicken-and-dumpling style.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking. Store the stew and dumplings together in a covered, shallow container and use them within 3 to 4 days. The dumplings will absorb some broth as they sit, so the stew may be thicker the next day; that change is normal. If you expect leftovers, you can also store dumplings and broth separately, though separating them while hot can be awkward.
Reheat a portion in a covered saucepan over low to medium-low heat, adding a splash of broth or water if the stew has thickened. Turn the dumplings gently rather than stirring vigorously. You can also microwave a portion in a microwave-safe, loosely covered bowl, pausing to stir the broth carefully halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated cycles of cooling and reheating. Freezing is possible, but the dumplings tend to soften and may break apart after thawing; for the best texture, freeze the chicken stew without dumplings and make fresh dumplings when you reheat it.
Frequently Asked Questions
What are the original Bisquick dumplings made of?
The classic drop-dumpling dough uses 2 cups (240 g) Bisquick baking mix and ⅔ cup (160 ml) milk. Stir them together only until a soft dough forms, then drop spoonfuls over simmering stew. This recipe keeps that simple dumpling formula and adds a chicken-and-vegetable stew underneath.
Why are my Bisquick dumplings dense?
Dense dumplings often come from overmixing the dough, using too much liquid, or cooking them at an aggressive boil. Stir only until the dry mix is moistened, spoon the dough onto a gentle simmer, and leave the lid closed during the covered cooking stage. Also check that your baking mix is fresh and has been stored according to its package directions.
How do I know when the dumplings are cooked through?
Follow the full 10 minutes uncovered and 10 minutes covered, then open one dumpling and look at its center. It should be fluffy and set rather than shiny or paste-like. If it is still doughy, cover the pot again and cook for 2 minutes before checking another dumpling. Dumpling size and pot shape can affect the final cooking time.
Can I make Bisquick dumplings without milk?
Yes. Plain, unsweetened dairy-free milk is the most direct substitute, measured at the same ⅔ cup (160 ml). Water can also work, but the dumplings will generally be less rich. Avoid sweetened or strongly flavored milk alternatives, which can give a savory stew an unexpected taste.
Can I prepare the dumpling dough ahead of time?
It is better to mix the dough just before cooking. Once the baking mix is combined with milk, its leavening begins working and the dough can become less airy if it sits. You can measure the mix and milk separately in advance, then stir them together while the stew is simmering and drop the dough into the pot right away.
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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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