Need a dinner that feels like a hug in a bowl? This Bisquick chicken and dumplings recipe saved me during last year's snowstorm when my family needed serious comfort food. I've perfected this creamy, homemade version after years of Sunday dinner experiments. It's the dish my kids request most often.
Those pillowy dumplings soaking up that rich, hearty broth are pure magic. Whether you're a dumpling novice or just craving something soul-warming, I've got all the simple tricks for foolproof results every time.
Why You'll Love This Bisquick Chicken and Dumplings
This recipe saved me last winter when my husband was sick and only wanted his mom's cooking! The first spoonful of my bisquick chicken and dumplings and he actually smiled for the first time in days. I love that I can throw this together with stuff I already have in my pantry.
I've made this on busy weeknights and for Sunday family dinners—it works perfectly either way. The best part is watching everyone grab that last bit of dumpling to soak up the creamy broth at the bottom of their bowls. Talk about empty plates and happy faces!
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What You'll Need
You probably have most of these ingredients hanging out in your fridge and pantry already! This recipe uses simple staples that come together to create the most amazing comfort food magic.
Main Ingredients
- Unsalted butter
- Boneless, skinless chicken thighs
- Celery
- Carrots
- Onion
- Garlic
- All-purpose flour
- Chicken stock
- Whole milk
- Canned corn
- Thyme
- Dried parsley
- Salt & black pepper
For the Bisquick Dumplings:
- Bisquick (store-bought or Homemade Bisquick)
- Whole milk
Optional Extras
For an extra pop of color and freshness, try sprinkling some chopped fresh parsley on top just before serving. Sometimes I'll add a splash of heavy cream instead of milk for an extra indulgent version when company's coming over!
Need exact amounts? Head to the recipe card and choose your serving size, everything updates automatically.
How to Make Bisquick Chicken and Dumplings
This one-pot wonder comes together in stages, but don't worry - each step is super simple!
Prepare Your Ingredients
Start by chopping all your veggies and cutting the chicken into bite-sized pieces. I do this prep work in the morning sometimes while my coffee brews - makes dinner assembly so much faster!
Cook the Chicken
Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the chicken pieces and cook until they're lightly browned on all sides (about 5-7 minutes). The chicken doesn't need to be fully cooked through yet! I learned this trick from my mom - browning adds so much more flavor than just boiling the chicken.
Can I use rotisserie chicken instead of raw chicken? Absolutely! I've made this with leftover rotisserie chicken many times when I'm in a hurry. Just skip this browning step and add the shredded cooked chicken when you add the corn. It's a great shortcut that still tastes amazing!
Saute the Vegetables
Remove the chicken to a plate and add your diced celery, carrots, and onions to the pot with all those flavorful chicken bits. Cook until the veggies start to soften (about 5 minutes). Add the garlic and cook for another 30 seconds until fragrant. My kitchen always smells incredible at this point!
Create the Base
Sprinkle the flour over the vegetables and stir constantly for about 1 minute. This creates the base that will thicken your broth. Slowly add the chicken stock, stirring constantly to prevent lumps. My sister always rushes this part and ends up with flour clumps!
Add Remaining Ingredients
Return the chicken to the pot along with the corn, thyme, parsley, salt, and pepper. Stir in the milk. Bring the mixture to a gentle simmer and cook for about 10 minutes until it starts to thicken. The first time I made this, I had the heat too high and the milk separated - low and slow is the way to go!
Make the Dumplings
While the chicken mixture simmers, make your dumplings by stirring the Bisquick and milk together in a bowl until a soft dough forms. Don't overmix! My grandmother taught me that the secret to fluffy dumplings is handling the dough as little as possible.
Cook the Dumplings
Drop spoonfuls of the dumpling dough directly onto the simmering chicken mixture. I use a cookie scoop for uniform dumplings! Cover the pot and cook for about 15 minutes without peeking. (This was so hard for my kids the first time - they wanted to see the magic happen!)
Serve and Enjoy
Once the dumplings are cooked through (they should be fluffy and no longer doughy in the center), serve your bisquick chicken and dumplings in deep bowls. My husband always goes back for seconds!
This comfort food classic has saved countless cold evenings in our house. That moment when you break open a dumpling and watch it soak up all that creamy broth? Pure dinnertime magic!
Top Tip
- The secret to perfect Bisquick chicken and dumplings is all in how you handle the dumpling batter! I learned this the hard way after serving my family what my husband lovingly called "cement balls" during my first attempt.
- For cloud-like dumplings, mix the Bisquick and milk with a light hand - just until combined and no more. Overmixing activates the gluten and makes them tough.
- Another game-changer? Once you drop those dumplings into the simmering broth, DO NOT lift that lid for the full 15 minutes!
- My mother-in-law taught me this trick - the steam trapped inside the pot is what makes them perfectly fluffy. Every time I peek early, I end up with gummy dumplings!
Ingredient Substitutions & Variations
No Bisquick on hand? Make a quick homemade version by mixing 2 cups flour with 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup cold butter! My favorite bisquick chicken and dumplings variation uses a rotisserie chicken from the store when I'm really pressed for time. For a shortcut version, grab a rotisserie chicken from the store. My sister makes a delicious dairy-free version using plant-based milk and butter.
For extra flavor, try adding a splash of white wine to the broth or mix herbs like rosemary or dill into your dumpling mix. This Southern chicken and dumplings recipe is so versatile - we've even made it with turkey leftovers after Thanksgiving!RetryClaude can make mistakes. Please double-check responses.
Storage and Reuse Instructions
This bisquick chicken and dumplings stores beautifully in an airtight container in the fridge for 3-4 days. Fair warning though - the dumplings will continue to absorb the broth as they sit, making the leftovers thicker than the original dish. My husband actually prefers it this way! When reheating, I add a splash of chicken broth or milk to bring back the creaminess. Microwave in 30-second intervals, stirring between each, until heated through.
For larger portions, reheat gently on the stovetop. I don't recommend freezing this dish - I tried once and the dumplings got strange and soggy when thawed. Better to make a fresh batch!
What to Serve With Bisquick Chicken and Dumplings
This bisquick chicken and dumplings is practically a meal on its own, but I usually add a simple side to round things out. A crisp green salad with vinaigrette brings nice contrast to the creamy comfort food. My kids love when I serve it with buttery dinner rolls for extra dipping (yes, I know it's carbs with carbs!).
For Sunday dinners, I'll add roasted green beans or steamed broccoli on the side. My husband insists this dish needs nothing else, but I've found that cranberry sauce makes a surprisingly delicious accompaniment during the holiday season!
FAQ
What makes chicken and dumplings creamy?
A creamy texture often comes from adding condensed soups like cream of chicken or incorporating dairy products such as milk or cream. These ingredients enrich the broth, giving it a smooth consistency. For a detailed recipe, check out Simply Recipes' creamy chicken and dumplings.
What is the best seasoning to put in chicken and dumplings?
Classic seasonings include thyme, parsley, garlic, and black pepper. For added depth, consider bay leaves or poultry seasoning. Adjust spices to your preference, but these staples enhance the dish's traditional flavor.
How long to boil chicken leg quarters for chicken and dumplings?
Boil chicken leg quarters for about 40 minutes until the meat is tender and easily separates from the bone. Ensure the internal temperature reaches 165°F (74°C). Detailed instructions are available in Allrecipes' guide.
What meat is usually in dumplings?
Chicken is common in American-style dumplings. However, various cuisines use different meats: pork in Chinese dumplings, beef in some European versions, and lamb in Middle Eastern recipes. The choice depends on regional traditions and personal preference.
More Recipes You'll Love
If you enjoyed this bisquick chicken and dumplings, you'll definitely want to try my creamy chicken pot pie with biscuit topping - it uses similar flavors but with a fun twist! My slow cooker chicken stew has been a reader favorite during the winter months. For another comforting Dinner option, check out my homemade chicken and rice soup that's ready in just 30 minutes.
Share your dumpling photos on Instagram and tag me @AlianaRecipes - I love seeing your creations! Have a family comfort food recipe you'd like me to remake? Drop me a comment below and I might feature it in an upcoming post!
Bisquick Chicken and Dumplings Recipe
Equipment
- 1 Dutch oven For browning the chicken and cooking everything in one pot
- 1 Mixing bowl To prepare the Bisquick dumpling batter
- 1 Wooden spoon or spatula For stirring the broth and vegetables
- 1 Measuring cups and spoons For accurate ingredient measurements
Ingredients
- 2 tablespoons unsalted butter - for browning
- 1.5 lbs boneless chicken thighs - bite-sized
- 1 cup diced carrots - chopped fresh
- 1 cup diced celery - chopped fresh
- 1 medium onion - finely diced
- 2 cloves garlic - freshly minced
- ⅓ cup all - purpose flour for thickening
- 4 cups chicken stock - low sodium
- 1 cup whole milk - room temp
- 1 cup canned corn - well-drained
- 1 teaspoon dried thyme - aromatic herb
- 1 tablespoon dried parsley - flavor boost
- Salt and black pepper - to taste
- 2 cups Bisquick - premade mix
- ⅔ cup whole milk for dumplings - for dough
Instructions
- Prepare your ingredients: Dice carrots, celery, onions, and cut the chicken into bite-sized pieces.
- Cook the chicken: Brown chicken in butter for 5–7 minutes until golden. Remove and set aside.
- Sauté the vegetables: Add carrots, celery, and onion to the same pot. Cook until soft, then stir in garlic.
- Create the base: Sprinkle in flour and stir for 1 minute. Slowly whisk in chicken stock, avoiding lumps.
- Add remaining ingredients: Return chicken to the pot, add corn, thyme, parsley, salt, pepper, and milk. Simmer 10 minutes.
- Make the dumplings: Mix Bisquick and milk just until combined into soft dough.
- Cook the dumplings: Drop spoonfuls of dough onto simmering mixture. Cover and cook for 15 minutes without lifting the lid.
- Serve and enjoy: Once dumplings are fluffy and cooked through, serve hot in deep bowls.
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