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Creamy chicken and dumplings topped with fluffy Bisquick dumplings and sprinkled with parsley.

Bisquick Chicken and Dumplings Recipe

Fluffy dumplings, tender chicken, and a creamy broth come together in this easy Bisquick chicken and dumplings recipe, the ultimate bowl of comfort for busy weeknights or cozy Sundays.
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Course : Dinner, Main Course
Cuisine : American, Southern
Prep Time : 15 minutes
Cook Time : 35 minutes
Simmering Time : 15 minutes
Total Time : 1 hour 5 minutes
Servings : 6
Calories : 420kcal
Cost : $15
Author : Aliana Recipes

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.
    Flatlay of raw chicken, corn, parsley, milk, and seasonings for Bisquick chicken and dumplings.
  • Cook the chicken: Brown chicken in butter for 5–7 minutes until golden. Remove and set aside.
    Golden seared chicken simmering in broth with onions inside a black Dutch oven.
  • Sauté the vegetables: Add carrots, celery, and onion to the same pot. Cook until soft, then stir in garlic.
    Creamy chicken and corn filling in a black Dutch oven with chopped parsley on top, ready to simmer.
  • Create the base: Sprinkle in flour and stir for 1 minute. Slowly whisk in chicken stock, avoiding lumps.
    Flour sprinkled over chicken, carrots, and peas in a black Dutch oven, beginning the creamy sauce base.
  • Add remaining ingredients: Return chicken to the pot, add corn, thyme, parsley, salt, pepper, and milk. Simmer 10 minutes.
    Sautéed chicken with carrots, celery, and onions in a skillet for the base of Bisquick chicken and dumplings.
  • Make the dumplings: Mix Bisquick and milk just until combined into soft dough.
    Soft Bisquick dumpling dough in a mixing bowl, ready to be spooned into chicken and dumplings.
  • Cook the dumplings: Drop spoonfuls of dough onto simmering mixture. Cover and cook for 15 minutes without lifting the lid.
    Creamy dumplings simmering in a pot, topped with chopped chives and pepper.
  • Serve and enjoy: Once dumplings are fluffy and cooked through, serve hot in deep bowls.
    Bowl of creamy chicken and dumplings with vegetables, served and garnished with fresh herbs.

Notes

Each bite of these creamy chicken and dumplings reminds me of snowed-in nights, when the only thing that warmed us up was mom's big pot on the stove. Handle the dumpling batter gently and never lift the lid while cooking, it’s the key to those perfect, fluffy clouds.

Nutrition

Serving : 450g | Calories : 420kcal | Carbohydrates : 31g | Protein : 25g | Fat : 22g | Saturated Fat : 9g | Polyunsaturated Fat : 2g | Monounsaturated Fat : 7g | Cholesterol : 85mg | Sodium : 670mg | Potassium : 540mg | Fiber : 2g | Sugar : 6g | Vitamin A : 820IU | Vitamin C : 7mg | Calcium : 110mg | Iron : 1.2mg