Chicken and dumplings is a classic comfort food dinner perfect for chilly evenings when you’re craving something hearty and satisfying! A creamy veggie-packed chicken stew is topped with fluffy dumplings made with Bisquick.
What makes chicken and dumplings so good? Well, first of all, it’s a one-pot meal which means less cleanup for you, and you don’t have to worry about juggling a main dish and side dishes while cooking. We love that, right?!
And of course, this chicken and dumplings recipe features dumplings that are made with Bisquick so they’re nice and fluffy without having to fuss with making your own dough. That’s amazing too! (I also use the Bisquick shortcut in my Cheeseburger Pie, Blueberry Biscuits, and Bisquick Breakfast Casserole With Bacon. Is there anything it can’t do?!)
But I think the real reason chicken and dumplings is so dang good is that it’s pretty much the ultimate comfort food dinner. Tender chicken and veggies, a creamy base, and irresistible dumplings on top—does it get any better? I don’t think so!
Easy Chicken & Dumplings Recipe
If you’re looking for an easy weeknight dinner that will please the whole family, give this chicken and dumplings recipe a try. It’s the kind of thing even the pickiest of picky eaters will love! There are no complicated flavors, nothing spicy, and not even any green veggies for your kids to object to!
But even though this recipe is pretty darn simple, it’s still packed with flavor thanks to the addition of fresh garlic and herbs. The onion, celery, and carrots are cooked in butter, which also adds lots of flavor, and the corn gives the chicken stew base just a touch of sweetness.
Trust me when I tell you, this will end up being one of your family’s favorite meals! (And if you love it, try my Chicken and Dumpling Casserole too!)
See recipe card below this post for ingredient quantities and full instructions.
For the stew:
- Chicken thighs – Buy boneless and skinless thighs, then cut them into quarters.
- Unsalted butter – If salted butter is all you have on hand, that’s okay; you’ll just need to add less salt later.
- Onion – A white or yellow onion is best.
- Garlic – While you could use garlic powder instead, I prefer the flavor of fresh garlic cloves in this recipe.
- All-purpose flour
- Chicken stock – You can use chicken broth instead, but keep in mind that chicken broth is seasoned, so you’ll want to taste the stew before adding more salt at the end.
- Whole milk – Whole milk is key to creamy chicken and dumplings!
- Corn – Frozen corn or even fresh is fine, too.
- Dried parsley
- Salt & black pepper
For the dumplings:
- Bisquick – Use store-bought or homemade Bisquick.
- Whole milk
- 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 and 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 it’s golden brown, slowly pour in the chicken stock and milk, continuing to stir. Bring the mixture to a boil, then add the corn and spices; season to taste.
Tip: Pouring in the liquids in slowly will help prevent clumps of flour from forming, ensuring a smooth, creamy sauce.
3. Make the Dumpling Dough
In a mixing bowl, whisk together the Bisquick and milk until a dough forms.
Roll the dumpling batter into ½-inch balls and drop them into the pot. Cover, then reduce the heat to medium-low and simmer for 10 minutes, or until the dumplings are set and cooked through. Stir, then serve.
Tip: You can use a small cookie dough scoop instead of your hands if you’d like.
How to Store Leftover Chicken & Dumplings
Leftover chicken and dumplings will keep in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. Reheat individual portions of leftovers in the microwave until warmed through.
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.
This recipe starts with a roux, so you shouldn’t have this problem. That said, if your chicken and dumplings are too thin, you can thicken them by whisking together 2 tablespoons of flour with 1/4 cup of cold water. Add this mixture to the pot and stir until combined. Bring the stew to a boil and cook for 5 minutes or until it has thickened.
No, you don’t need to add eggs to the dumpling dough. The Bisquick mix has everything you need, other than the milk!
More Easy Chicken Dinners
- Crock Pot Chicken and Noodles
- Baked Lemon Chicken Thighs & Potatoes
- Air Fryer Chicken Breasts
- Creamy Chicken Marsala
- Homemade Chicken Soup
Chicken and Dumplings
- 2 lbs chicken thighs boneless & skinless, cut into quarters
- ¼ cup unsalted butter
- 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 tsp thyme
- 3 tsp dried parsley
- salt & black pepper to taste
- 2 cups Bisquick
- ⅔ cup whole milk
- 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.
- 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.
- In a mixing bowl, whisk together the Bisquick and milk until a dough forms.
- 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.