Chicken and Dumplings with Bisquick
Chicken and dumplings is the epitome of comfort food – a classic Southern dish perfect for cozy dinners and family gatherings. This easy chicken and dumplings recipe combines tender chicken, a hearty broth, and fluffy Bisquick dumplings for a satisfying one-pot meal that will quickly become a favorite in your recipe rotation.
This recipe is a little different from the other chicken and dumpling recipes here at Southern Kissed. Instead of using canned biscuits, this version features light, fluffy dumplings made from Bisquick baking mix and milk – simple ingredients you probably already have in your kitchen. It’s proof that you can create cozy, homemade comfort food without any fuss or fancy ingredients.
This particular recipe comes from Ashley Schoenith’s cookbook, The Heirloomed Kitchen, a beautiful collection of time-honored Southern recipes passed down through generations. It celebrates handmade, from-scratch meals that bring people together – with classics like Flaky Buttermilk Biscuits and Fried Green Tomatoes alongside comforting favorites like this Chicken and Dumplings.
Now, let’s take a look at how to make Ashley’s warm, from-scratch version of Chicken and Dumplings.
Ingredients
- 8 cups chicken stock
- 1 onion diced
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 2-3 boneless, skinless chicken breasts
- Salt to taste
- Freshly ground black pepper to taste
- Parsley for garnishing
- 2 cups Bisquick baking mix
- ⅔ cups whole milk
Directions
- In a Dutch oven or other large pot, bring the stock to a boil over high heat, and then add the diced onions, carrots, and celery.
- Add the chicken breasts, cover, reduce the heat, and boil gently until the chicken is fully cooked, 12 to 15 minutes. Transfer the chicken to a cutting board. When cool enough to handle, cut the chicken into cubes, then return it to the pot with the vegetables. Bring to a soft, rolling boil.
- In a medium bowl, combine the Bisquick and milk to form a soft dough. Take small spoonfuls of the wet dough and drop them into the boiling mixture until all the dough has been used. Reduce the heat to low, cover, and simmer for about 8 minutes, or until the dumplings are fully cooked in the center. The dumplings should be fluffy, and the broth should be creamy.
If you love Chicken and Dumplings as much as I do, you’ll want to try a few more versions here at Southern Kissed. My Quick and Easy Chicken and Dumplings is perfect for busy weeknights, the Instant Pot Chicken and Dumplings delivers comfort in record time, and the Crockpot Chicken and Dumplings slowly simmers its way to tender, flavorful perfection.
Chicken and Dumplings With Bisquick
Ingredients
- 8 cups chicken stock
- 1 onion diced
- 3 large carrots peeled and diced
- 3 celery stalks diced
- 2-3 chicken breasts
- Salt to taste
- Freshly ground black pepper to taste
- Parsley for garnishing
- 2 cups Bisquick baking mix
- ⅔ cups whole milk
Instructions
- In a Dutch oven over high heat, bring the stock to a boil and then add the onion, carrots, and celery.
- Add the chicken breasts, cover, reduce the heat, and boil gently until the chicken is fully cooked, 12 to 15 minutes. Transfer the chicken to a cutting board. When cool enough to handle, cut the chicken into cubes, then return to the pot with the vegetables. Bring to a soft, rolling boil.
- In a medium bowl, combine the Bisquick and milk to form a soft dough. Take small dollops of dough and drop into the boiling mixture until all of the dough has been used. Reduce heat to low, cover, and simmer for approximately 8 minutes, or until the dumplings are fully cooked in the center. The dumplings should be fluffy and the broth should be creamy.
Notes
Nutrition
Tips for Perfect Chicken and Dumplings
- Use rotisserie chicken: Save time by using rotisserie chicken or leftover chicken instead of cooking fresh chicken breasts. Just add it to the broth after sautéing the vegetables.
- For extra flavor, add garlic, thyme, or a bay leaf to the broth. A pinch of poultry seasoning can also enhance the taste.
- Keep the dumplings fluffy: Be careful not to overmix the Bisquick dough—this keeps the dumplings light and airy. Drop small spoonfuls of dough to ensure even cooking.
Storage and Reheating
Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to retain the dumplings’ texture. If the broth thickens too much when reheating, add a bit of chicken stock to thin it out.
Substitutions and Variations
- Gluten-free option: Use a gluten-free Bisquick mix to make the dumplings gluten-free.
- Substitute chicken thighs: If you prefer dark meat, you can use boneless, skinless chicken thighs instead of breasts.
- Add creaminess: For a creamier broth, stir in a can of cream of chicken soup or a splash of heavy cream before serving.
- Switch up the veggies: You can add or substitute vegetables such as peas, corn, or green beans to suit your preferences.
The Heirloomed Kitchen
This recipe was created by Ashley Schoenith of Heirloomed. She is a true Southerner with deep roots in Florida. In her cookbook, The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations, she transports us to a cozy gone-by era and tantalizes us with rich aromas and wholesome, homemade meals crafted with love.
Through nostalgic-style photography, this carefully curated cookbook not only showcases tasty dishes but also honors heirloom cookware, serving vessels, and utensils, embodying the gracious charm of Southern hospitality.
With over 100 recipes with family memories drawn from treasured handwritten recipe cards passed down through generations, Schoenith invites us to slow down and savor the simple pleasures of gathering around the table.
From Flaky Buttermilk Biscuits to Fried Green Tomatoes and Chicken and Dumplings, every dish beckons us to partake in the timeless joy of food, family, and memory-making. [Look for the cookbook at your local bookstore. Feel free to use my affiliate link and get it at Amazon.com.]
Last Bite
If this Bisquick Chicken and Dumplings recipe brought a little comfort to your kitchen, I’d love to hear about it! Leave a comment below, share your favorite twist, or tag @southernkissed when you make it. Don’t forget to pin this recipe – it’s one you’ll reach for again and again!
I used a rotisserie chicken from Costco, which I debone. I also added about a teaspoon of Pampered Chef’s Rosemary Herb Seasoning to the broth, and mixed about 1/2 teaspoon into the Bisquick before I added the milk! I will be making this many times over during these cold, winter months in Idaho!
I am so delighted you enjoyed it. Your take on the recipe sounds delish!
The Bisquick box indicates you should cook the dumplins 10 min. uncovered and 10 on low heat covered. is 8 min. long enough?
That’s a great question and it would depend on the temperature of the broth and how well one’s Dutch oven retains heat. This is why the instructions include “or until the dumplings are fully cooked in the center.” I know when I make chicken and dumplings using canned biscuits, it doesn’t seem to take more than 10 minutes for the dumplings to be cooked to the right texture/firmness/etc.