Chicken and Dumplings Recipe Bisquick: Fluffy Pillows in Savory Broth

This classic comfort dish brings tender chicken and fluffy dumplings together in a rich, savory broth. I’ve streamlined the process using Bisquick for dumplings that rise beautifully with minimal effort.

The beauty of this method is its simplicity. A simmering pot of chicken and vegetables creates a flavorful base, while the Bisquick dumplings steam to perfectly light and airy texture right on top.

You’ll have a hearty, homemade meal that tastes like it simmered all day but comes together in under an hour. The dumplings soak up the broth, delivering a satisfying bite every time.

Ideal for cozy dinners or when you need a dish that feels like a hug in a bowl. Here’s how to make it.

Ingredients for Chicken and Dumplings Recipe Bisquick

Pantry staples and a few fresh veggies make this cozy dish sing.

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The chicken is the foundation here. Boneless, skinless breasts keep it lean and easy, but thighs work too (they’re more forgiving if overcooked). I grab mine from Costco for bulk savings, but any grocery store will do. The veggies—carrots, celery, onion—should be fresh but don’t need to be perfect. Bisquick is the shortcut star (the original yellow box), and it’s at every Walmart or Target.

No Bisquick? Self-rising flour plus 1 tbsp baking powder per cup gets you close. Milk can be swapped for buttermilk for extra tang. Want more veggies? Toss in frozen peas or diced potatoes (add them early). The broth can be homemade, but Swanson or College Inn boxed versions save time. Fresh herbs? Use 1 tbsp chopped fresh thyme instead of dried.

Leftovers keep well—actually taste better after a day as the dumplings soak up more broth. Store in the fridge for 3-4 days or freeze for 2-3 months. Reheat gently on the stove with a splash of water or milk to loosen the broth.

Step-by-Step Instructions for Chicken and Dumplings with Bisquick

Here’s the method. Straightforward, tested, works every time.

Step 1: Build the Flavorful Broth Base

Heat a large pot over medium-high heat and add the 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces. Sear for 3-4 minutes until they start to turn opaque. This initial browning adds depth to your broth.

Add the 6 cups chicken broth, 2 whole carrots (peeled and sliced), 2 whole celery stalks (diced), 1 whole yellow onion (finely chopped), 3 cloves garlic cloves (minced), 1 tsp dried thyme, 1 tsp dried parsley, 1 whole bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine.

Bring to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes until the chicken is cooked through and vegetables are tender. Remove the chicken and shred it with two forks, then return it to the pot.

Step 2: Thicken the Broth

In a small bowl, whisk the 0.5 cup all-purpose flour with ½ cup of the hot broth from the pot until smooth. This creates a slurry that will thicken your soup without forming lumps.

Pour the slurry back into the pot while stirring constantly. Continue to cook for 3-5 minutes until the broth thickens slightly and coats the back of a spoon. You want it rich enough to support the dumplings but still pourable.

Taste and adjust seasoning if needed. I usually find the salt content perfect with low-sodium broth, but add a pinch more salt if it needs it. Remove and discard the bay leaf at this point.

Step 3: Prepare the Bisquick Dumpling Dough

In a medium bowl, combine the 2 cups Bisquick baking mix with the 0.66 cup whole milk and 4 tbsp unsalted butter (melted). Stir just until the dry ingredients are moistened—don’t overmix. The dough will be thick and slightly sticky.

Let the dough rest for 2 minutes while you bring the broth back to a gentle simmer. This brief rest allows the Bisquick to absorb the liquid fully, resulting in lighter, fluffier dumplings.

Step 4: Cook the Dumplings to Fluffy Perfection

Drop the dough by rounded tablespoonfuls into the simmering broth. I use two spoons to shape them—one to scoop and one to push the dough off. You should get about 12-14 dumplings.

Cover the pot tightly and cook for 10-12 minutes without peeking. The steam trapped inside is what makes them rise and become pillowy. You’ll know they’re done when they’ve doubled in size and a toothpick inserted comes out clean.

Turn off the heat and let sit covered for 5 minutes. This final rest allows the dumplings to set completely. Serve hot in shallow bowls with plenty of that rich, savory broth.

Make-Ahead Tips for This chicken and dumplings recipe bisquick

Prep Ahead Broth

The broth base can be made 1-2 days in advance and stored in the fridge. I often make a double batch on Sunday to use throughout the week. Just reheat before adding dumplings.

Dumpling Dough Prep

Mix your Bisquick dumpling dough up to 24 hours ahead. Store covered in the fridge. Let it sit at room temp for 30 minutes before using to ensure proper rising.

Freeze Cooked Dish

Cool completely, then portion into airtight containers. Freeze for up to 3 months. The dumplings will soften slightly but retain their flavor beautifully. ❄️

Reheating from Frozen

Thaw overnight in the fridge, then reheat gently on the stove with ¼ cup milk to restore creaminess. Avoid microwaving as it can make dumplings gummy.

Make-Ahead Veggies

Chop all your carrots, celery, and onion the night before. Store in sealed containers with a damp paper towel to maintain freshness. This saves 15 minutes on cooking day.

I prefer this method when prepping for local BBQ competitions—it keeps my workflow smooth. 💡

Frequently Asked Questions