There’s nothing like a steaming bowl of chicken and dumplings on a chilly day. This classic comfort food always warms me up from the inside out! You will love this easy comfort recipe!

I grew up watching my grandma make dumplings from scratch, but life gets busy! This recipe is my go-to for nights when I want that homemade taste without all the fuss. The Bisquick dumplings are fluffy, flavorful, and practically foolproof!

Close up image of chicken and dumplings in a cast iron pot.

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You’ll Love This Bisquick Chicken and Dumplings Recipe

Top down image of a bowl of chicken and dumplings served in a white round bowl.

Ingredients For The Best Chicken and Dumplings made with Bisquick

The printed version of the recipe is at the bottom of this post.

Ingredients to make chicken and dumplings.

For the chicken and broth stew:

  • ¼ cup unsalted butter
  • 2 pounds chicken thighs boneless & skinless, cut into quarters
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 cup onion diced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 3 cups chicken stock
  • 1 cup whole milk
  • 1 (8oz) can corn drained
  • 1 teaspoon thyme
  • 3 teaspoon dried parsley
  • salt & black pepper to taste
    For the Bisquick Dumplings
  • 2 cups Bisquick – store-bought or Homemade Bisquick
  • ⅔ cup whole milk
Ingredients to make the dumplings in chicken and dumplings.

Variations

  • You can use leftover baked chicken (or turkey) instead of cooking chicken for this recipe. Simply start by cooking the vegetables. Then, add the chicken when you add the corn and seasonings. Rotisserie chicken works, too!
  • Swap the corn for frozen peas or green beans.
  • Use sage or poultry seasoning instead of thyme, or add a bay leaf and discard it before serving.
  • Stir shredded cheddar or Parmesan cheese into the dumpling dough.

How to Make Chicken & Dumplings With Bisquick

  1. Cook the chicken and veggies: Melt butter in a Dutch oven set over medium-high heat. Add the chicken, and cook for about 6 minutes or until it’s browned on all sides. Stir in the celery, carrot, onion, and garlic. Then, continue to cook for 5 to 6 minutes more or until the vegetables are softened. 
  2. Add the remaining stew ingredients: Stir in the flour, and cook for 4 minutes, continuing to stir as it cooks. Once the flour is golden brown, slowly pour in the chicken stock and milk, continuing to stir. Bring the mixture to a boil, and add the corn and spices. Season to taste.
  3. Make the dumpling dough: In a mixing bowl, whisk together the Bisquick and milk until a dough forms. 
  4. Finish: Roll the dumpling batter into ½-inch balls (either by hand or small cookie scoop), and drop them into the pot. Cover the pot. Then reduce the heat to medium-low, and simmer for 10 minutes or until the dumplings are set and cooked through. Stir to combine, and enjoy!
Steps to make the chicken stew for chicken and dumplings.
Steps to make the dumplings in chicken and dumplings.

Quick Tip

Pouring the liquids in slowly will help prevent clumps of flour from forming, ensuring a smooth, creamy sauce.

Spoonful of chicken and dumpling hovering over the cast iron pot.
Easy chicken & dumplings in a pot being lifted with a spoon.

Chicken and Dumplings

Warm up with a bowl of homemade chicken and dumplings made easy with Bisquick. Tender chicken, fluffy dumplings – pure comfort in a bowl!
4.41 from 15 votes
Course: Dinner
Cuisine: American
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients  

  • ¼ cup unsalted butter
  • 2 pounds chicken thighs boneless & skinless, cut into quarters
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 cup onion diced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 3 cups chicken stock
  • 1 cup whole milk
  • 1 (8oz) can corn drained
  • 1 teaspoon thyme
  • 3 teaspoon dried parsley
  • salt & black pepper to taste

Dumplings

  • 2 cups Bisquick
  • cup whole milk

Instructions 

  • In a Dutch oven, heat the butter until hot over medium-high heat. Add the chicken and cook until browned on all sides, about 6 minutes. Add the celery, carrot, onion, and garlic and continue to cook for 5-6 minutes or until vegetables soften.
    ¼ cup unsalted butter, 2 pounds chicken thighs, 1 cup celery, 1 cup carrots, 1 cup onion, 3 cloves garlic
  • Add the flour and stir to coat. Cook for 4 minutes, stirring frequently. Add the chicken stock and milk and continue to stir. Bring to a boil. Add the corn and spices, and season to taste.
    ¼ cup all-purpose flour, 3 cups chicken stock, 1 cup whole milk, 1 (8oz) can corn, 1 teaspoon thyme, 3 teaspoon dried parsley, salt & black pepper to taste
  • In a mixing bowl, whisk together the Bisquick and milk until a dough forms.
    2 cups Bisquick, ⅔ cup whole milk
  • Form the dough into ½” balls and drop them into the pot. Cover, reduce to medium-low, and cook for 10 more minutes. Stir well before serving.

Notes

Storage: Leftover chicken and dumplings will keep fresh in an airtight container in the fridge for 3 to 4 days or in the freezer for 2 to 3 months. Reheat individual portions in the microwave until warmed through. 
Tips: 
What is the secret to good dumplings?
There are a few tips to making perfect dumplings:
Use a biscuit mix like Bisquick. This will give you light and fluffy dumplings without having to make your own dough.
Do not overmix the dough. Stir until just combined so the gluten in the flour doesn’t have a chance to develop, which will make your dumplings tough.
Use a light hand when forming the dough into balls. Again, you don’t want to overwork the gluten. Just gently form them into balls and drop them into the pot.
Do not lift the lid too often while the dumplings are cooking. Every time you do, steam escapes, and it will make your dumplings tough.

Nutrition

Serving: 1serving | Calories: 882kcal | Carbohydrates: 64g | Protein: 43g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1217mg | Potassium: 983mg | Fiber: 4g | Sugar: 19g | Vitamin A: 6228IU | Vitamin C: 10mg | Calcium: 296mg | Iron: 4mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

Comments

  1. 5 stars
    My first try at ‘puffy’ dumplings. Thank you for spelling it out with such detail for me. Great comfort food.

    1. Shyanne - ATM Team says:

      We hope you enjoyed them, Jessica!

  2. I added 1 can of cream of chicken soup to my chicken stock,

  3. Anita Marcos says:

    5 stars
    I made it and it was delicious! I added 1/2 chopped green pepper and an additional 1/2 cup of milk to chicken mixture. I use chicken tights, and when done, I took them out, broke them into small pieces and added back to the pot. All and all, a delicious and very easy recipe.

  4. Anita Jacobs says:

    My husband prefers rolled dumplings. Is it possible to roll this recipe with some modification instead of dropped?

    1. Michelle M. says:

      You can do them rolled but bear in mind you DON’T want to manipulate the dough too much or your dumpling come out tough and icky. Also, when I make mine cook them UNCOVERED for 10 minutes and COVERED for ten.
      CAUTION: The heat gets trapped under the actual stew beneath the dumplings so make sure to let it cool in its serving dish before allowing anyone to dig in!

  5. 5 stars
    This recipe for chicken n dumplings was delicious and made recipe as it is. It was so easy, fast, and delicious!! I have already shared the recipe it’s so good…and simple to make!

  6. 5 stars
    That was the best dumplings I have ever made. So good

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