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
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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

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Homemade Crusty Bread (No-Knead Dutch Oven Loaf)

Homemade Crusty Bread (No-Knead Dutch Oven Loaf)

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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.

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.