I wanted to make chicken with dumplings bisquick so I went for this simple recipe for chicken with dumplings. It is better than any that I have ever ordered at a restaurant, full of flavor with a touch of lemon. The dumplings are flavorful and light, not heavy and doughy as some can be. I also added mushrooms, another time I will add peas to them as well.
Chicken and Dumplings
- Prep25 Min
- Total3 Hr 5 Min
This is the very best Chicken and Dumplings recipe to use when you want to create a warm, cozy feast for your family. What makes this version of classic Chicken and Dumplings extra delicious is its long and slow simmer time. The chicken, celery, carrot, onion and parsle… More +
- 1cut-up whole chicken (3 to 3 1/2 lb)
- 2medium stalks celery (with leaves), cut up (about 1 cup)
- 1medium carrot, sliced (1/2 cup)
- 1small onion, sliced
- 2tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
- 1teaspoon salt
- 1/8teaspoon pepper
- 5cups water
- 2 1/2cups Bisquick™ Original Pancake & Baking Mix
- 2/3cup milk
- 1Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- 2Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
- 3In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
- 4In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Tips from the Betty Crocker Kitchens
- tip 1Chicken will make or break this homemade Chicken and Dumplings, so be sure to use the freshest meat possible. Fresh chicken should be odorless and cold, and the meat should appear plump, smooth and moist. If you’re buying a package of chicken from a stack of packages, d… More +
- tip 2Add extra depth to your broth by placing a bay leaf in the Dutch oven broth before simmering for two hours. Discard the bay leaf when removing the chicken and vegetables from the broth.
- tip 3Be sure the soup is very hot and bubbling when dropping in the dumplings. Only lower the temperature to simmer after all of your dumplings are in the pan. Cook uncovered on low heat for 10 minutes; cover and continue to cook for 10 minutes longer until the dumplings are light and cooked through.
- tip 4Short on time? Get your chicken dumpling soup on the table in an hour by making part of it the day before! Check out this delicious and time-saving recipe for make-ahead chicken and dumplings.
- tip 5Looking for a slow-cooker version of this classic meal? Take a look at our slow-cooker chicken and dumplings recipe that is delicious and easy to make.
Bisquick™ Chicken and Dumplings
I love cooking up a pot of chicken and dumplings when I want some delicious comfort food! Bisquick™ Chicken and Dumplings is a hearty home-cooked meal that’s perfect for cozy family dinners or dining with friends.
We used this recipe a lot when I was growing up, and the smell of that familiar aroma in the kitchen makes me feel like I’m a kid again! Isn’t it funny how often we associate food with different periods or events in our lives? It’s almost like turning back time! Another recipe that brings back those childhood memories is Cheeseburger Pie!
How to Make Bisquick™ Chicken and Dumplings
These instructions are a simplified walk-through showing you how easy it is to make this dish!
- Pre-heat your oven to 375 °F.
- Slice the chicken into pieces.Place into a large dutch oven.
- Add in the celery, carrot, onion, garlic, parsley and chicken stock. Place the lid on the Dutch oven and place into the oven.
- Cook in the oven for 2 2-12 hours until the chicken is completely cooked and has reached a temperature of minimum 165°F).
- Using a slotted spoon or tongs, remove the chicken and vegetables from the Dutch oven and place in a bowl or plate to the side.
- Take ½ cup of the chicken broth that is left and set to the side for now and let cool.
- Remove the meat from the bones and set aside. Discard the bones.
- Take the reserved broth and whisk the cornstarch into the mixture.
- Bring the remaining broth to a low boil. Whisk in the cornstarch mixture quickly to thicken the broth.
How to Make Bisquick™ Dumplings
- Add the chicken and vegetables back into the Dutch oven and reduce the stove heat to low. Simmer for another 10 minutes.
- In another bowl, stir the remaining 2 cups of Bisquick™ mix and the milk together until completely combined and formed into a sticky, soft dough.
- Drop the biscuit dough by large tablespoonfuls onto the hot chicken mixture. I like to drop it onto areas that have liquid in order for the biscuits to not be dried out.
- Place the lid back on the Dutch oven and cook for 10 minutes. Take off the lid and continue cooking for another 5-7 minutes until the biscuits are done.
Can you substitute water for milk in Bisquick™ dumplings?
It’s totally fine to substitute water for milk in Bisquick™ dumplings. It might make your biscuits or pancakes a tiny bit drier but it won’t affect the taste at all. If you want to try adding some extra flavor you could even substitute a rice or nut milk instead of water. I haven’t tried it myself but I’ve seen it mentioned online before and I definitely want to give it a go sometime!
Is Chicken and Dumplings Supposed To Be Thick?
Some people like their chicken and dumpling recipe to come out a little thicker and some don’t, it’s all down to personal taste! I like mine a little on the heavier side, so I add a little extra cornstarch to the broth until I’m happy with the consistency.
Homemade Dumplings From Scratch
If you want to make this meal completely from scratch, try my Homemade Dumplings Recipe that I use for my slow cooker meals – it will work exactly the same on top of this meal!
Can You Freeze Chicken and Dumplings?
You can freeze your chicken and dumplings but I don’t really recommend it to be honest. The dumplings don’t do well when they’re reheated and get a bit grainy, so it never really tastes the same! If you do have leftovers you don’t want to dump, don’t reheat them in the microwave because it’ll ruin the dumplings. It’s better to reheat the chicken and broth on its own in the microwave and add the dumplings after when the mixture is hot.
I personally prefer to only make enough dumplings for one serving/s at a time and then add a fresh batch of dumplings to any chicken and broth leftovers I’ve reheated. This takes a bit longer (about 20 mins) but it’s definitely worth the difference it makes to the taste!
Chicken and Dumplings Add-Ins
If you want to add some extra flavors/variations to your Bisquick™ Chicken and Dumplings, you can simply change up the vegetables you add. This will also come in handy if your family aren’t fans of any of the vegetables I’ve listed in this recipe.
Why not try adding or swapping in some:
- green beans
FARMHOUSE CHICKEN AND BISQUICK DUMPLINGS
An easy version of the farmhouse classic, this Bisquick Dumpling recipe comes together quickly. Tender Bisquick dumplings simmer in a creamy chicken and vegetable gravy for a delicious, one-pot, comfort food dinner! The wholesome, flavorful meal is perfect for busy families — thanks to help from a few shortcuts.
HOW TO MAKE CHICKEN AND BISQUICK DUMPLINGS | 1-MINUTE VIDEO
Farmhouse Chicken and Bisquick Dumpling Recipe
Southern food at its finest! Just about every home cook south of the Mason Dixon line probably has her own favorite version of this dish. While they’re all delicious, my creamy shortcut version that takes advantage of Campbell’s soup, frozen veggies, and a homemade Bisquick dumpling recipe cuts out the labor and maximizes flavor! There’s no need to pull out a rolling pin, stand mixer, or make the dough from scratch!
INGREDIENTS FOR BISQUICK CHICKEN AND DUMPLINGS
This is just a quick overview of the simple ingredients that you’ll need for our favorite Bisquick dumpling recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Bone-in, skin-on chicken pieces: any combination of breasts, thighs, drumsticks, or wings is fine – whatever you prefer. I use 2 pounds of bone-in chicken breasts and 2 pounds of bone-in chicken thighs. See my notes below if you prefer a shortcut method with store-bought rotisserie chicken!
- Salt and pepper: to enhance the other flavors in the dish.
- Flour: for dredging the chicken; helps the meat brown and also helps to thicken the broth.
- Condensed cream of celery soup and condensed cream of chicken soup: these form the creamy, flavorful base of the gravy. You can substitute with just about any flavor of condensed soup that you prefer. For instance, use two cans of cream of chicken soup, or use cream of mushroom soup instead of the cream of celery soup.
- Whole milk: to thin the gravy and to make the dumpling dough.
- Frozen peas and carrots: a great shortcut to add vegetables to the pot. You can substitute with any frozen veggie blend that you like.
- Thyme: a classic, earthy herb to season the pot. It pairs well with the chicken. Other aromatics will also work well, such as rosemary, basil, or oregano.
- Bisquick: a store-bought all-purpose baking mix that includes flour, oil, cornstarch, leavening (such as baking powder), salt, sugar and more. It’s a great shortcut for homemade dumplings!
HOW TO MAKE DUMPLINGS WITH BISQUICK
A traditional chicken and dumpling soup requires hours of cooking — but not this easy Bisquick dumpling recipe! Instead, you can have a pot of homemade comfort food ready to enjoy in a little over an hour (or even faster if you use rotisserie chicken).
- Season bone-in chicken pieces with salt and pepper, and then dredge in flour. Shake off any excess flour.
- Cook the chicken in a large Dutch oven (or other heavy pot) on both sides, until the chicken reaches an internal temperature of 165°F, about 25-30 minutes total. Depending on the size of your pot, you may have to brown the chicken in batches so that you don’t overcrowd the pan.
- Once the chicken is cool enough to handle, pick off the meat and discard the skin and bones.
- Whisk together the soups and milk to make the gravy.
- Stir in the cooked chicken, simmer for about 10 minutes, and then stir in the frozen peas and carrots. Cook for about 2 more minutes, and then it’s time for the dumplin’s!
- Combine the Bisquick mix and milk with a spoon or fork in a small bowl to form a biscuit dough. Drop dough by tablespoonfuls into the simmering broth. Don’t stir!
- Let the dumplings cook, uncovered, for about 10 minutes.
- Cover the pot with a lid and continue cooking for about 10 more minutes (or until the dumplings are cooked through). Then just garnish with fresh parsley and serve!
HOW TO KNOW WHEN THE DUMPLINGS ARE DONE
If your dumplings are not cooked all of the way through, they will taste (and feel) doughy. To tell when your dumplings are done, press with your finger — they should be firm to the touch. You can also stick a toothpick in the center of a dumpling. The dumplings are ready when the toothpick comes out clean (with no wet dough on it).