Mom's Best Recipes
Recipe

Bisquick Chicken and Dumplings

A creamy, weeknight-friendly comfort classic with fluffy Bisquick dumplings, tender chicken, and a cozy thyme-forward broth.

Author By Matt Campbell
4.8
A steaming bowl of chicken and dumplings with fluffy Bisquick dumplings, tender chicken, carrots, peas, and cracked black pepper on top, shot on a wooden table in warm natural light
Jump to Recipe

There are two kinds of cold days. The ones where you bravely eat a salad anyway, and the ones where your soul asks for a bowl of something creamy, peppery, and deeply soothing. This is for day two.

This comforting Bisquick recipe hits the sweet spot between old-school cozy and actually-doable-on-a-weeknight. You get tender chicken, a velvety broth, and dumplings that puff up into little clouds with edges that get slightly less wet where they sit above the steam. The best part: Bisquick does the heavy lifting, so you can focus on the fun stuff like tasting, adjusting, and pretending you planned it all along.

A close-up photo of Bisquick dumplings simmering on top of creamy chicken stew in a Dutch oven with the lid slightly ajar

Why It Works

  • Real comfort, fast: Bisquick dumplings mean no fussing with flour ratios or kneading. Mix, drop, cover, and let the steam do its thing.
  • Thick, cozy broth without drama: A quick butter and flour base gives you that classic creamy texture that clings to the spoon.
  • Fluffy dumplings with structure: The key is a gentle simmer and a tight lid. Steam is what makes them rise.
  • Flexible and forgiving: Use rotisserie chicken, leftover turkey, or whatever veg you have hanging out in the fridge.

Pairs Well With

Recommended

Homemade Crusty Bread (No-Knead Dutch Oven Loaf)

Homemade Crusty Bread (No-Knead Dutch Oven Loaf)

Make bakery-style crusty bread at home with this no-knead Dutch oven recipe. Minimal hands-on time, a crackly golden crust, and a soft, airy interior.

Simple Green Beans Side

Simple Green Beans Side

Need an easy vegetable side? This simple green beans recipe delivers tender-crisp beans tossed with garlic, butter, and seasoning—ready fast for any meal.

Classic Potato Salad (Creamy and Tangy)

Classic Potato Salad (Creamy and Tangy)

This classic potato salad is creamy, tangy, and perfectly seasoned for a true comfort-food side. Ideal for BBQs, picnics, potlucks, and weeknight meals.

Earthy Hot Cocoa

Earthy Hot Cocoa

Try an earthy hot cocoa with a savory twist—rich cocoa, deep flavor, and a cozy finish. Easy to make with simple ingredients for a unique winter warmer.

Storage Tips

Heads up: dumplings keep, but they soften as they sit. Still delicious, just more pillowy than fluffy.

Refrigerator

  • Store in an airtight container for up to 3 days.
  • If you can, store dumplings and stew separately. This keeps the dumplings from soaking up quite as much broth.

Freezer

  • The stew base freezes great for up to 3 months.
  • Dumplings can get a little spongy after freezing. If you want the best texture, freeze the stew without dumplings, then make fresh dumplings when reheating.

Reheating

  • Cool leftovers promptly and reheat until steaming hot. For best safety, bring it to 165°F.
  • Reheat gently on the stovetop over medium-low, adding a splash of broth or milk as needed.
  • Microwave works too. Cover and heat in bursts, stirring the stew in between so it warms evenly.

A reheated bowl of chicken and dumplings with a spoon resting on the side, photographed on a kitchen counter

Common Questions

Why are my dumplings gummy in the middle?

Usually it is one of three things: the pot was boiling too hard, the lid was lifted too often, or the dumplings were too big. Keep it at a gentle simmer (you want a few lazy bubbles, not a rolling boil), cover tightly, and resist peeking for the full covered cook time.

Can I use water instead of milk for the dumplings?

You can, but milk gives a softer, richer dumpling. If you are out of milk, use water plus 1 tablespoon melted butter or oil for a little tenderness.

Can I make this with rotisserie chicken?

Absolutely. It is my favorite shortcut. Add it after the broth thickens so it stays tender and does not overcook.

How do I make it thicker?

Simmer uncovered for a few minutes before adding dumplings, or stir in a quick slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Then simmer until glossy and thick.

How do I make it less thick?

Add a splash of broth or milk, a little at a time, until it feels right. Then taste and re-season, since thinning also mutes salt and pepper.

Can I add extra veggies?

Yes. Corn, green beans, mushrooms, or chopped spinach all work. Add quick-cooking veggies near the end so they stay bright. (Frozen peas especially only need a few minutes.)

How do I know the dumplings are done?

Cut one open. You want fluffy and set with no wet batter in the center. If you like numbers, an instant-read thermometer should land around 200 to 205°F in the middle.

I love big, ambitious cooking projects. I also love the nights when the only ambition I have is eating something warm while wearing the comfiest hoodie I own. Chicken and dumplings is my favorite kind of kitchen magic for that mood, because it feels like you worked harder than you did.

This Bisquick version is the one I make when I want maximum comfort with minimum mess. The first time I nailed the dumplings, I did the classic move: lifted the lid too early, saw they were still pale, panicked, and then realized the steam was doing exactly what it was supposed to do. Now I set a timer, keep my hands off the lid, and let the pot handle the cozy.