Original Bisquick Chicken and Dumplings Recipe: Fluffy Biscuit Topping With Savory Broth

There’s nothing like a steaming bowl of chicken and dumplings to warm you up. This proven method delivers fluffy biscuit topping over a rich, savory broth in under an hour.

Using Bisquick simplifies the process without sacrificing homemade taste. The dumplings rise to perfect lightness while soaking up the hearty chicken flavor.

Ingredients for Original Bisquick Chicken and Dumplings

Pantry staples plus a quick grocery stop. Nothing exotic—just hearty, comforting ingredients.

The Bisquick is non-negotiable here—it’s the shortcut that delivers fluffy, perfect dumplings every time. Betty Crocker’s Original blend is the gold standard, but any unopened box works. For the chicken, boneless thighs work too (and stay juicier), but breasts are classic. Grab low-sodium broth so you can control the salt level—Swanson or College Inn are reliable.

No milk? Half-and-half or whole milk works, but avoid skim—it lacks the fat for tender dumplings. Out of fresh herbs? Dried thyme and parsley at half the amount get the job done. Need to skip the veggies? The dish survives, but the carrots and celery add essential sweetness and depth. The flour thickens the broth, but cornstarch (mixed with cold water) works in a pinch.

Leftovers keep 3-4 days in the fridge, though the dumplings absorb broth over time. Freeze without dumplings for up to 3 months. Reheat gently—boiling breaks the dumplings. Always remove the bay leaf before serving (nobody wants to bite into that).

Step-by-Step Instructions for Chicken and Dumplings

Master the technique for tender chicken, rich broth, and fluffy dumplings in one pot.

Step 1: Brown the Chicken and Build the Broth Base

Cut the 1.5 lb Boneless Skinless Chicken Breasts into bite-sized pieces. Heat a Dutch oven over medium-high heat, then add the chicken in a single layer. Sear for 5-6 minutes without stirring until golden brown on the first side, then flip and cook for another 3-4 minutes.

Transfer the chicken to a plate and set aside. In the same pot, add the 1 whole Yellow Onion (finely diced), 2 whole Carrots (sliced into rounds), and 2 whole Celery Stalks (diced). Cook for 4-5 minutes until the vegetables soften and the onion becomes translucent.

Step 2: Create the Rich, Seasoned Broth

Stir in the 3 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. Sprinkle the 0.25 cup All-Purpose Flour over the vegetables and stir to coat, cooking for 1-2 minutes to remove the raw flour taste. This creates a roux that will thicken the broth.

Slowly pour in the 4 cups Chicken Broth, stirring constantly to prevent lumps. Add the 1 tsp Dried Thyme, 1 tsp Dried Parsley, 1 tsp Kosher Salt, 0.5 tsp Black Pepper, and 1 whole Bay Leaf. Stir in the 0.25 cup Unsalted Butter (melted) for richness. Bring the mixture to a boil, then reduce heat to medium-low.

Step 3: Simmer the Chicken and Prepare for Dumplings

Return the seared chicken and any accumulated juices to the pot. Simmer uncovered for 15-20 minutes until the chicken is cooked through and the broth has thickened slightly. Remove and discard the bay leaf. Taste and adjust seasoning with additional Kosher Salt and Black Pepper as needed.

While the chicken simmers, prepare the dumpling batter. In a bowl, combine the 2 cups Original Bisquick Baking Mix and 0.75 cup Whole Milk. Stir just until the dry ingredients are moistened—the batter should be thick and slightly lumpy. Overmixing will make the dumplings tough.

Step 4: Cook the Dumplings to Fluffy Perfection

Increase the heat to medium-high and bring the broth to a gentle boil. Using a spoon or small scoop, drop heaping tablespoon-sized portions of the dumpling batter into the simmering broth. Space them evenly to allow for expansion. Cover the pot with a lid and cook for 10 minutes without peeking.

The dumplings are done when they have doubled in size and a toothpick inserted into the center comes out clean. Remove from heat and let stand covered for 5 minutes to allow the dumplings to set fully. Serve hot, with each bowl containing a generous portion of chicken, dumplings, and the rich, savory broth.

Storing and Reheating Leftovers

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. I use glass containers with snap-tight lids. Store in the fridge at 40°F or below for up to 3-4 days. The dumplings will absorb more broth over time, but the flavor improves. ❄️

Freezer Storage

For longer storage, freeze the chicken and broth without dumplings in freezer-safe bags or containers. Leave 1 inch of headspace for expansion. It keeps well for up to 3 months. The dumplings don’t freeze well—they turn mushy when thawed.

Stovetop Reheating

This is my preferred method. Transfer portions to a saucepan, add ¼ cup chicken broth or water, and heat over medium-low heat for 8-10 minutes. Stir occasionally to prevent sticking. The broth will thin slightly but thicken as it reheats.

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stirring halfway through. Add a splash of broth if the mixture looks dry. 🔥

Frequently Asked Questions