Chicken and Dumplings with Bisquick
Chicken and dumplings is the epitome of comfort foodāa classic Southern dish that’s 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. Whether you’re a seasoned cook or making chicken and dumplings for the first time, this simple recipe comes together in under an hour using pantry staples you probably already have on hand.
Those who read this blog know I have made chicken and dumplings a time or two. My first recipe was an adaptation of my Southern mother-in-law’s chicken and dumplings recipe using canned biscuits. The next was the same recipe adapted for the Instant Pot. (That has become my favorite way of making them.) The third time was making them in a slow cooker.
This recipe does NOT use canned biscuits; the dumplings are made using Bisquick baking mix and milk. How simple is that?! I know people like to use what they have and many have a box of Bisquick sitting in the pantry.
That’s one of the things I like about this recipe – it uses common ingredients that you probably already have in your pantry and fridge. It’s so clichĆ©, I know, but so true.
This particular version comes from Ashley Schoenithās cookbook, The Heirloomed Kitchen, which celebrates time-honored recipes passed down through generations. The cookbook embodies Southern hospitality with its focus on handmade, from-scratch meals that bring people together. In addition to this delicious chicken and dumplings recipe, youāll find plenty of other comforting Southern classics like Flaky Buttermilk Biscuits and Fried Green Tomatoes.
Let’s take a look at how to make Ashley’s version of chicken and dumplings, shall we?
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
- ā 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 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 temperature to low heat, 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.
Tips for Perfect Chicken and Dumplings
- Use rotisserie chicken:Ā Save time by using rotisserie chicken or leftover chicken instead of cooking fresh chicken breasts. Just add it to the broth after sautĆ©ing the vegetables.
- For extra flavor:Ā Add garlic, thyme, or aĀ bay leafĀ to the broth for a deeper flavor. A pinch ofĀ poultry seasoningĀ can also enhance the taste.
- Keep the dumplings fluffy:Ā Be careful not to overmix the Bisquick doughāthis 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 maintain the texture of the dumplings. If the broth thickens too much when reheating, add a bit of chicken stock to thin it out.
Substitutions and Variations
- Gluten-free option:Ā Use a gluten-free Bisquick mix to make the dumplings gluten-free.
- Substitute chicken thighs:Ā If you prefer dark meat, you can useĀ boneless, skinless chicken thighsĀ instead of breasts.
- Add creaminess:Ā For a creamier broth, stir in a can ofĀ cream of chicken soupĀ or a splash of heavy cream before serving.
- Switch up the veggies:Ā You can add or substitute vegetables such as peas, corn, or green beans to suit your preferences.
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
- ā 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
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 hand-written 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.]
Try this hearty chicken and dumplings recipe and share it with friends and family! Donāt forget to check outĀ The Heirloomed KitchenĀ cookbook for more timeless Southern recipes.Ā Tag me on social mediaĀ when you try it outāIād love to see your creations!
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.