Easy Chicken and Dumplings With Bisquick

This easy chicken and dumplings recipe pairs tender chicken and vegetables with a creamy broth and fluffy Bisquick drop dumplings. It is a cozy stovetop dinner made in one pot, and the 35-minute timing makes it practical for a weeknight.

I grew up watching my grandma make dumplings from scratch. On busy nights, this is the shortcut version I reach for when I want that same homemade comfort without mixing dumpling dough from scratch.

If you are looking for a baked version that starts with cooked chicken and condensed soup, make my Chicken and Dumpling Casserole instead. This recipe is the classic stovetop style, with dumplings steamed right on top of the chicken stew.

Why You’ll Love This Easy Chicken and Dumplings

• Shortcut dumplings: Bisquick and milk make a soft drop-dumpling dough with no from-scratch biscuit mixing.
• One-pot comfort: The chicken, vegetables, creamy broth, and dumplings all cook in the same Dutch oven.
• Weeknight-friendly: The full recipe is ready in about 35 minutes.
• Easy to adapt: You can use cooked chicken or turkey and swap in the vegetables your family likes.

Ingredients You’ll Need

See the recipe card below for the complete ingredient amounts and instructions.

For the Chicken Stew

• Boneless, skinless chicken thighs: Thighs stay tender as the stew simmers. Cut them into similar-size pieces so they cook evenly.
• Butter and all-purpose flour: These make the roux that gives the broth its creamy body. Cooking the flour before adding liquid prevents a raw flour taste.
• Celery, carrots, onion, and garlic: This classic combination builds flavor and adds vegetables to every bowl.
• Chicken stock and whole milk: Stock supplies the savory base, while milk makes it creamy without using condensed soup.
• Corn, thyme, and parsley: Corn adds a little sweetness, and the herbs give the stew a cozy, savory finish.

For the Bisquick Dumplings

• Bisquick: Use store-bought Original Bisquick or my Homemade Bisquick Mix.
• Whole milk: Mix it with the baking mix just until a soft dough forms. Overmixing can make the dumplings dense.

How to Make Chicken and Dumplings With Bisquick

1. Brown the chicken: Melt the butter in a Dutch oven over medium-high heat. Add the chicken, and cook for about 6 minutes, turning so it browns on all sides.
2. Soften the vegetables: Add the celery, carrots, onion, and garlic. Cook for 5 to 6 minutes, or until the vegetables begin to soften.
3. Thicken the stew: Stir in the flour, and cook for 4 minutes, stirring often. Slowly pour in the chicken stock and milk while continuing to stir. Bring the mixture to a boil, then add the corn, thyme, parsley, salt, and pepper.
4. Mix the dumplings: Stir the Bisquick and milk together just until no dry pockets remain. The dough should be soft rather than smooth.
5. Drop and steam: Portion the dough into roughly ½-inch balls with a small cookie scoop or a light hand, and drop them over the bubbling stew. Cover, reduce the heat to medium-low, and cook for 10 minutes. Split one dumpling to check it: the center should look fluffy and set, not wet or gummy. If needed, cover the pot and cook for 2 to 3 minutes more.

Tips for Fluffy Bisquick Dumplings

• Mix gently. Stir only until the milk is absorbed. A smooth, heavily worked dough can turn tough.
• Keep the portions even. Similar-size dumplings finish cooking at the same time.
• Leave the lid closed. The dumplings cook with trapped steam, so lifting the lid repeatedly can slow the process.
• Adjust the stew before serving. If it is thicker than you like, stir in a splash of stock or milk. If it is too thin after the dumplings are done, transfer them to a plate and simmer the stew uncovered for a few minutes.
• Pour liquids slowly. Adding the stock and milk gradually while stirring helps keep the creamy broth smooth and lump-free.

Variations and Substitutions

• Use leftover baked chicken breasts, rotisserie chicken, or cooked turkey. Start with the vegetables, then add the cooked meat with the corn and seasonings so it does not dry out.
• Swap the corn for frozen peas or green beans.
• Use sage or poultry seasoning instead of thyme, or add a bay leaf and remove it before serving.
• Stir a small handful of shredded cheddar or Parmesan into the dumpling dough for a cheesy variation.

Real Reader Results

Home cooks have reported that the recipe is easy to follow and produces fluffy dumplings, including for first-time dumpling makers. One reader doubled the chicken mixture and made extra dumplings for her family, while another said the leftovers tasted even better the next day. Readers have also shared optional additions such as chopped green pepper or cream of chicken soup; those are community variations, not changes to the original recipe.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
• Reheat: Warm individual portions in the microwave or reheat gently in a covered saucepan. Add a splash of chicken stock or milk if the stew has thickened in the refrigerator.
• Freeze: Freeze for 2 to 3 months. The dumplings will be softer after thawing, so refrigerated leftovers have the best texture.

Chicken and Dumplings FAQ

How do I know when Bisquick dumplings are done?

Cut one dumpling in half. It should be puffed and set through the center with no wet, gummy dough. If the center is still raw, cover the pot again and cook for 2 to 3 more minutes before checking another dumpling.

Why are my dumplings tough or gummy?

Overmixing the dough can make dumplings tough. Dumplings may stay gummy in the middle if they are too large, the stew is not hot enough, or too much steam escapes while they cook. Mix lightly, portion evenly, and keep the pot covered.

Should chicken and dumplings be thick or soupy?

This version is creamy and spoonable: thicker than clear chicken soup but looser than a casserole filling. The stew continues to thicken as it cools.

Can I roll these Bisquick dumplings?

This recipe is designed for soft drop dumplings. Rolling requires handling the dough more and usually needs a different dough consistency, so use the drop method for the lightest result with this ingredient ratio.

Can I make this in a slow cooker?

This version is written for the stovetop. A slow cooker changes both the liquid reduction and the time the dumplings need to steam, so I recommend making this recipe as written rather than guessing at a conversion.

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