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There’s no better comfort food than this Bisquick Chicken and Dumplings recipe. Made with chicken breast, veggies, and Bisquick mix, it’s hearty, filling, and easy to make.
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Very delicious and hearty meal! I added some boiled potato's to the mix and it was very tasty!!
Why You’ll Love This Bisquick Chicken and Dumplings Recipe
- Cozy and comforting. When I think of comfort food, I think of recipes exactly like this Bisquick chicken and dumplings recipe. Hearty, filling, and warm.
- Easy! One reason I love this recipe so much is that using Bisquick really takes away a lot of the work that goes in to making traditional chicken and dumplings. It’s seriously so easy!
- Perfectly seasoned. Both the Bisquick dumplings and the soup are seasoned with a handful of dried herbs (though you can use fresh too), adding great flavor to every bite.
If you love this recipe, be sure to check out my classic chicken and dumplings as well as my chicken and dumplings with tortillas.
What You’ll Need
The ingredients for this recipe are pretty similar to a classic chicken and dumplings recipe, with the addition of the Bisquick. Scroll down to the recipe card below for the exact measurements.
- Olive oil – Vegetable oil works too.
- Chicken breasts – Cut boneless, skinless chicken breasts into 1-inch pieces.
- Unsalted butter – I recommend unsalted so you can control the salt level of the dish.
- Veggies – Diced carrots and frozen peas.
- Garlic
- Bisquick – Bisquick is used to make the roux in the soup and as the base for the biscuits.
- Chicken broth – Low-sodium is best.
- Whole milk – 2% milk will work as well.
- Herbs – Parsley, thyme, rosemary, black pepper, and salt. You can substitute a tablespoon of fresh herbs for each teaspoon of dry herbs if desired. You’ll also want garlic powder for the dumplings.
How To Make Chicken and Dumplings With Bisquick
Here’s an overview of how to make Bisquick chicken and dumplings. Scroll down to the recipe card below for the printable instructions.
- Cook the chicken. Heat the Dutch oven over medium-high heat with the oil. Add the chicken pieces, stirring to coat with oil, and cook until all sides are golden brown. Transfer to a bowl.
- Cook the carrots. Add the butter to the pan. Cook the carrots for 3-4 minutes. Add the garlic and saute until fragrant.
- Make the roux. Sprinkle 1/3 cup of Bisquick into the pan, stirring to coat everything. Add the chicken and its juices back and stir to coat the chicken with Bisquick. Combine the chicken broth and milk in a large cup. Slowly add to the pan while stirring. Add the herbs.
- Cook. Increase the heat to medium-high, bringing the soup to a gentle boil. Reduce the heat to medium-low and simmer, stirring occasionally. Add the peas and cook for 10 minutes.
- Add the dumplings. Combine the dry dumpling ingredients in a bowl. Stir in the milk until you have a sticky dough. After the soup has cooked for 10 minutes, gently drop tablespoons of dough into the soup.
- Continue cooking. Cover and cook for 10 minutes then remove the cover and cook for an additional 10 minutes.
- Broil. Place the uncovered Dutch oven under a preheated broiler for 1-2 minutes to brown the dumplings. Enjoy!
Tips & Variations
Here are a few things I’ve found useful to keep in mind when making chicken and dumplings with Bisquick, plus a few variations.
- Thicken the soup. Bisquick can be used wherever you’d use flour to make a roux or to thicken gravy. In order to make the soup thicker, mix together a few tablespoons of Bisquick and a little milk making sure there are no lumps and add a little at a time to the soup until you reach the desired consistency.
- Adjust the consistency of the soup. Besides thickening it as mentioned above, there are a few other changes you can make. If you want it to be less thick, add more broth. To make it creamier, add a little cream.
- Add more veggies. If you like more veggies in your soup, you can add a bag of frozen mixed vegetables instead of just carrots. Another option is to add a diced onion along with the carrots and cook until transparent, then continue with the recipe.
- Don’t worry if the the dumplings sink. As you drop the dumplings into the soup, some may sink to the bottom. That’s okay! When cooking they’ll rise to the top.
- Watch the broiler closely. When you put the Bisquick chicken and dumplings under the broiler, keep a close eye on them to prevent the dumplings from burning.
How To Store & Reheat Leftovers
- Fridge. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Freezer. Chicken and dumplings can be frozen but note that the texture of the dumplings will change as they absorb the liquid. If you want to freeze them, let cool completely then transfer to a freezer-safe container and freeze for up to 3 months.
- Reheat. You can gently reheat Bisquick chicken and dumplings on the stovetop or pop individual servings in the microwave.
More Easy Chicken Dinner Ideas
- Crockpot Chicken and Stuffing
- Chicken Cobbler
- Crockpot Chicken and Noodles
- Chicken Enchiladas
- Chicken Pot Pie Casserole
Bisquick Chicken and Dumplings
There's no better comfort food than this Bisquick Chicken and Dumplings recipe. Made with chicken breast, veggies, and Bisquick mix, it's hearty, filling, and easy to make.
Servings: 8 people
Ingredients
for the Soup:
- A swirl of Olive Oil or vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces.
- 1/3 cup unsalted butter (2/3 of a stick)
- 1 1/4 cup diced carrots whatever kind you have on hand. Large or baby.
- 10 ounces frozen peas
- 3 cloves garlic minced
- 1/3 cup Bisquick for the roux
- 6 cups chicken broth
- 1/2 cup whole milk
- 1 teaspoon dried Parsley (or 1 Tablespoon of chopped fresh)
- 1 teaspoon dried Thyme (or 1 Tablespoon of chopped fresh)
- 1/2 teaspoon dried Rosemary (or 1 Tablespoon of chopped fresh)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
for the dumplings:
- 2 cups Bisquick
- 2/3 cup whole milk
- 1 Tablespoon dried parsley
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
Instructions
- Heat a Dutch oven over medium-high heat and add a few swirls of oil. Once hot, add the chicken pieces and stir to coat with oil. Cook the chicken until all sides are golden brown and it’s cooked through. Approximately 5-6 minutes.
- Remove the chicken to a bowl and set aside.
- Turn the heat down to medium and add the butter. Once melted, add the carrots and sauté for 3-4 minutes.
- Add the garlic to the carrots and sauté until the garlic is fragrant but not brown.
- Sprinkle in the 1/3 cup of Bisquick to the pan and stir until everything is well coated and combined and there are no large clumps.
- Add the chicken with its juices back to the pot and stir together so the chicken is coated with flour as well.
- Combine the chicken broth and ½ cup of milk in a large measuring cup. Slowly add it to the pan while stirring.
- Add the parsley, thyme, rosemary, salt and pepper and stir to combine.
- Increase the heat to medium-high to bring the soup to a gentle boil, then reduce the heat to medium-low to maintain a simmer, stirring occasionally.
- Add the peas, stir in and cook for 10 minutes uncovered, stirring occasionally.
- In a medium mixing bowl, add 2 cups of Bisquick, garlic powder, parsley, salt and pepper and stir to combine.
- Add 2/3 cup of milk and stir together until you have a sticky dough.
- After the soup has cooked for 10 minutes, use two spoons to gently drop Tablespoons of the dough to the soup. Don’t worry if they sink. When cooking they’ll rise to the top.
- Cover and cook for 10 minutes, then remove the cover and cook an additional 10 minutes or until the dumplings are firm on top and cooked through.
- Remove from heat and start the broiler. Once hot, place the uncovered Dutch Oven under the broiler for a minute or two to lightly brown the dumplings. Watch closely as they can burn quickly.
- Dinner is served!
Last Step:
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Nutrition
Calories: 349kcal | Carbohydrates: 33g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 1561mg | Potassium: 524mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3949IU | Vitamin C: 17mg | Calcium: 142mg | Iron: 2mg
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2 comments on “Bisquick Chicken and Dumplings”
Very delicious and hearty meal! I added some boiled potato’s to the mix and it was very tasty!!
Thank you Randy!