Chicken and Dumplings With Bisquick Recipe: Fluffy Dumplings in Rich Broth

Comfort food doesn’t get more satisfying than tender chicken and fluffy dumplings simmering in a rich, savory broth. This recipe transforms simple ingredients into a hearty meal using Bisquick for dumplings that are impossibly light yet substantial enough to satisfy. The secret lies in the perfect balance between the dumpling texture and the flavorful broth.

With just 30 minutes of active prep and a one-pot cooking method, this dish delivers restaurant-quality results without the fuss. The Bisquick shortcut ensures foolproof dumplings every time, while the broth develops deep flavor from simmering with herbs and vegetables. Perfect for busy weeknights or lazy weekends when you crave homemade comfort.

Ingredients for Chicken and Dumplings with Bisquick

This comforting dish relies on Bisquick for foolproof dumplings and pantry staples for a rich, savory broth with tender chicken.

[recipeingredientscaler]

The Bisquick is non-negotiable for this recipe—it ensures consistently light, fluffy dumplings without the guesswork. Opt for the Original Bisquick Mix rather than reduced-fat versions, as the fat content contributes to the dumplings’ texture. For the chicken broth, Swanson’s Low-Sodium or College Inn brands provide a clean, well-balanced base without overpowering saltiness. The chicken breasts should be uniform in size for even cooking; Perdue or Tyson are reliable choices for tenderness. Freshness matters most with the herbs—dried is acceptable, but fresh thyme and parsley elevate the broth’s complexity significantly.

No Bisquick? A homemade substitute of 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 2 tbsp shortening works in a pinch, though the texture may vary. For a dairy-free version, replace whole milk with unsweetened almond milk or oat milk, and use vegan butter for the dumplings. If you’re out of fresh garlic, 1 tsp garlic powder can substitute, but fresh offers superior flavor. The vegetables are flexible—swap carrots for parsnips or add mushrooms for extra depth. Just maintain the total volume to keep the broth balanced.

Store the Bisquick in an airtight container in a cool, dry place for up to 6 months. Fresh herbs should be wrapped in damp paper towels and refrigerated, lasting 5-7 days. The cooked dish keeps beautifully—refrigerate for up to 4 days or freeze for 3 months. Reheat gently on the stove with a splash of broth to revive the dumplings’ texture. For make-ahead convenience, prepare the broth and chicken a day in advance, then add fresh dumplings before serving.

Step-by-Step Instructions for Chicken and Dumplings With Bisquick

This streamlined method delivers tender chicken and fluffy dumplings in under an hour.

Step 1: Sauté Aromatics and Brown the Chicken

Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the unsalted butter and allow it to melt completely. Immediately add the finely diced yellow onion, sliced carrots, and diced celery with ½ teaspoon kosher salt. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add the minced garlic cloves, dried thyme, and dried parsley. Cook for 1 minute until fragrant, then push the vegetables to one side. Add the bite-sized chicken breast pieces in a single layer and cook undisturbed for 3 minutes until the bottom develops a light golden color. Stir and cook for another 2 minutes until the chicken is no longer pink on the outside.

Step 2: Build the Broth Base and Simmer

Pour in 5 cups of the low-sodium chicken broth, scraping the bottom of the pot to release any browned bits. Add the bay leaf and remaining 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Bring the mixture to a gentle boil over high heat, then reduce to medium-low to maintain a steady simmer.

Cover and cook for 12-15 minutes until the chicken pieces reach an internal temperature of 165°F and the broth develops a rich, golden color. Remove the chicken with a slotted spoon and set aside on a plate, leaving the vegetables in the broth. Discard the bay leaf. The broth should now have a pronounced savory aroma with visible steam rising consistently.

Step 3: Prepare the Dumpling Batter

In a medium bowl, combine the 2 cups Original Bisquick Mix with the remaining ½ teaspoon kosher salt. Cut in the remaining 6 tablespoons unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces visible. Pour in the ⅔ cup whole milk and stir just until the dry ingredients are moistened—about 10-12 strokes.

The batter should be thick and slightly sticky but not wet. Avoid overmixing, as this would develop gluten and create tough dumplings rather than the desired light, fluffy texture. Let the batter rest for 2 minutes while you return the chicken to the simmering broth to reheat.

Step 4: Cook the Dumplings and Finish

Using a tablespoon or small cookie scoop, drop 12-14 mounds of dumpling batter into the simmering broth, spacing them evenly. Immediately reduce the heat to low and cover the pot. Cook undisturbed for 15 minutes—resist the temptation to peek, as the steam is critical for proper rising.

After 15 minutes, remove the lid and check that the dumplings have doubled in size and appear puffy with matte surfaces. Insert a toothpick into the center of a dumpling—it should come out clean with no wet batter clinging. If needed, cover and cook for an additional 2-3 minutes. Serve immediately in deep bowls, ensuring each portion contains both chicken and dumplings submerged in the flavorful broth.

Perfect Pairings for This Dish

Comforting Sides

This dish already feels like a warm hug, but pairing it with a simple buttermilk biscuit takes it over the top. I love using Pillsbury Grands for convenience—their flaky layers soak up any extra broth beautifully. For a lighter option, try garlic green beans sautéed with 2 tbsp olive oil and 1 minced garlic clove for 5 minutes. 💛

Fresh Salad Contrast

A crisp kale salad with apple slices and candied pecans cuts through the richness perfectly. Toss 4 cups chopped kale with 1 tbsp apple cider vinegar and 2 tbsp olive oil. The acidity brightens each spoonful of dumplings. Alternatively, a classic Wedge salad with blue cheese dressing adds satisfying crunch.

Wine Pairings

For white wine lovers, a glass of Chardonnay (I recommend Kendall-Jackson Vintner’s Reserve) complements the creamy broth. Its buttery notes mirror the dumplings’ richness. If you prefer red, Pinot Noir from Oregon offers bright acidity to balance the dish. Serve slightly chilled at 55°F for best results. 🍷

Beer Options

A crisp pilsner like Pilsner Urquell cleanses your palate between bites. The light maltiness won’t compete with the dish’s flavors. For something heartier, try a brown ale—Newcastle has caramel notes that pair beautifully with the savory broth. Avoid heavy IPAs that might overwhelm the delicate dumplings.

Beverage Alternatives

Hot Earl Grey tea with a splash of milk enhances the thyme notes in the broth. The bergamot adds a subtle citrus brightness. For a non-alcoholic option, sparkling apple cider (like Martinelli’s) provides refreshing effervescence. Serve both at room temperature to avoid shocking the warm dumplings.

Dessert Follow-Up

End with something light like lemon bars to cleanse your palate. The tartness contrasts beautifully with the meal’s richness. I use Martha Stewart’s recipe with 1 cup fresh lemon juice for maximum brightness. For chocolate lovers, a small square of dark chocolate (70%) with sea salt offers satisfying depth without heaviness. ✨

Frequently Asked Questions