Bisquick Chicken and Dumplings Recipe – Easy Fluffy Comfort Food

Bisquick Chicken and Dumplings is the ultimate one-pot comfort food, blending tender shredded chicken in a creamy, herb-infused broth with fluffy drop dumplings that soak up every bit of flavor. Ready in just 45 minutes, this family favorite delivers cozy warmth with minimal cleanup, using simple pantry staples like Bisquick mix for foolproof results.

Perfect for chilly evenings or busy weeknights, these dumplings turn out light and pillowy every time thanks to the right mixing technique and steaming method. You’ll get 8 hearty servings that store beautifully for leftovers.

Why You’ll Love This Recipe

This Bisquick chicken and dumplings hits all the right notes for satisfying comfort food.

• Fluffy dumplings with a tender bite, never dense or gooey.
• Shortcut rotisserie chicken keeps prep fast while delivering juicy flavor.
• Creamy broth thickened just right with a simple roux and optional slurry.
• Customizable with your favorite veggies or herbs for personalized taste.

It’s hearty yet light enough for any night, clocking in at about 490 calories per serving.

Nutrient (per serving)	Amount
Calories	490 kcal ​
Protein	26g
Carbohydrates	43g
Total Fat	25g
Fiber	2g
Sugar	6g

Ingredients

For the Chicken Stew Base

• 3 tablespoons olive oil
• 1 rotisserie chicken (about 3 cups shredded chicken, skin removed)
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced (1 cup)
• 2 medium carrots, sliced (1 cup)
• 2 celery stalks, sliced (1 cup)
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried parsley
• 1 cup frozen peas
• Salt and black pepper, to taste

For the Bisquick Dumplings

• 2 cups Bisquick baking mix
• 2/3 cup whole milk
• 1 tablespoon chopped fresh parsley (optional, for color)

How to Make Bisquick Chicken and Dumplings

Follow these numbered steps for perfect results every time. Total time: 45 minutes (Prep: 15 minutes, Cook: 30 minutes). Yield: 8 servings.

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add shredded rotisserie chicken and sauté for 5-6 minutes until warmed and lightly golden. Remove chicken to a plate.

Overhead shot of shredded chicken sautéing in oil.

2. Add butter to the pot. Once melted, toss in diced onion, carrots, and celery. Sauté 5 minutes until softened.
3. Stir in minced garlic and cook 1 minute until fragrant.
4. Sprinkle flour over veggies. Whisk 1-2 minutes to form a roux (this thickens the broth).

Close-up of golden roux forming with veggies.

5. Slowly pour in chicken broth while whisking to avoid lumps. Add milk, thyme, rosemary, parsley, salt, and pepper. Bring to a simmer.
6. Stir in frozen peas and cooked chicken. Simmer 10 minutes until slightly thickened. If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water for a slurry; stir in and cook 2 minutes.

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Steaming pot with creamy chicken stew base.

7. Meanwhile, make dumplings: In a bowl, stir Bisquick and milk just until combined (lumps are okay; do not overmix).

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Bowl of Bisquick dumpling dough ready to drop.

8. Drop dough by heaping tablespoons (about 12-14 dumplings) onto simmering stew, spacing evenly.
9. Cover pot with lid. Reduce heat to low and steam 15-20 minutes without peeking (steam cooks them fluffy). Test doneness with a toothpick; it should come out clean.

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Dumplings dropped into bubbling stew before covering.

10. Remove from heat. Let sit covered 5 minutes. Garnish with extra parsley if desired.

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Finished pot with plump dumplings floating in broth.

Serve hot in bowls. Pairs perfectly with crusty bread or a simple green salad.

Expert Tips for Perfect Results

These tricks ensure fluffy, restaurant-quality dumplings and rich flavor.

• Use fresh Bisquick for best rise; old mix leads to flat dumplings.
• Resist lifting the lid during steaming, or dumplings turn gummy.
• For thicker broth, always make the roux and consider slurry.
• Add a pinch of garlic powder or cayenne to dumplings for extra savoriness.
• High altitude? Increase milk by 2 tablespoons and simmer broth longer.

Variations and Substitutions

Make it your own with these easy tweaks.

Variation	How to Swap	Notes
Gluten-Free	Use 1:1 GF Bisquick	Dumplings slightly denser.
Slow Cooker	Layer base on low 4-6 hours; add dumplings last 30 mins	Stir gently at end.
Freezer-Friendly	Freeze cooked stew (no dumplings); thaw and reboil	Add fresh dumplings.
Vegetarian	Omit chicken; use veggie broth + chickpeas	Boost umami with soy sauce.
Creamy Upgrade	Swap milk for heavy cream	Indulgent restaurant style.

Common Questions

Why are my Bisquick dumplings gooey?
Overmixing develops gluten; stir minimally. Also check Bisquick freshness and full steam time.​

Should I cover the pot for dumplings?
Yes, lid on for 15-20 minutes. Steam is key to fluffiness.​

Can I make this ahead?
Assemble stew up to 1 day ahead (refrigerate). Add dumplings fresh. Leftovers keep 3-4 days in fridge; reheat stovetop with splash of broth.

How do I store leftovers?
Fridge in airtight container up to 4 days. Freeze up to 2 months (best without dumplings). Thaw overnight and reheat gently.

What can I serve it with?
Try cornbread muffins, biscuits, or coleslaw for a full Southern meal.

Nutrition Facts (Per Serving)

Estimates based on 8 servings; actual varies by brands:

Nutrient	Amount
Calories	490 kcal
Total Fat	25g
Saturated Fat	10g
Cholesterol	85mg
Sodium	1200mg
Carbohydrates	43g
Dietary Fiber	2g
Sugars	6g
Protein	26g

Love cozy one-pot meals? Check out creamy chicken noodle soup, sausage and dumplings, or easy beef stew next. Share your tweaks in the comments and pin for later! This Bisquick chicken and dumplings warms from the inside out.

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