This Bisquick chicken and dumplings recipe is an easy twist on an old-fashioned farmhouse classic! Using Bisquick mix guarantees light, fluffy dumplings and rich, creamy chicken gravy; no gummy dough, no fuss, just pure comfort in a bowl.
For more shortcut dinner ideas, try this Bisquick chicken pot pie or Bisquick cheeseburger pie, and check out our collection of Bisquick recipes.
Table of Contents
Before You Get Started
- Don’t overmix the dumpling batter; stir just until combined or they’ll turn tough.
- Keep that lid on tight. Once covered, resist peeking for the full 10 minutes or dumplings won’t steam properly.
- Maintain a gentle simmer, never a rolling boil. Too much bubbling will break apart your dumplings.
- Check for doneness. Dumplings will be soft and moist on the outside, but should spring back when pressed and a toothpick should come out clean.
How to Make Bisquick Chicken and Dumplings
Traditional chicken and dumplings require hours of cooking…but not this shortcut recipe! Here’s how to do it:
Step 1: Cook the Chicken
Season chicken pieces, dredge in flour, and cook in a Dutch oven until the meat reaches an internal temperature of 165°F. The total cooking time will vary, depending on the size and thickness of your chicken.
Once cool, pull and chop the meat and discard the skin and bones.
** Shortcut Tip: Skip this step and save time by starting with cooked chicken (such as rotisserie chicken).
Step 2: Make the Gravy
Build the creamy gravy base by whisking together condensed soups, milk, and broth. Bring the mixture to a simmer.
** Flavor Variation: Swap out cream of celery or cream of chicken soup for another flavor (such as cream of mushroom soup).
Step 3: Add the Chicken and Vegetables
Stir the cooked chicken into the creamy gravy. Simmer for about 10 minutes, and then stir in the frozen peas and carrots. Cook for 2 more minutes.
** Pro Tip: Frozen veggies are another great shortcut. Use other veggies of choice, if you like. Good options include frozen mixed vegetables, corn, or broccoli florets.
Step 4: Make the Dumplings
Stir together Bisquick mix and milk until a soft dough forms.
Step 5: Cook the Dumplings
Drop the dumplings by spoonfuls into the simmering broth. Size matters; use a tablespoon to measure for uniform dumplings that cook evenly.
Don’t stir! Cook the dumplings uncovered for 10 minutes, then cover with a lid and cook for about 10-15 more minutes.
** Pro Tip: See bubbles breaking gently at the surface? That’s your perfect simmer. If it’s churning like a jacuzzi, turn it down!
** Quick Note: Dumplings look pale and wet after 10 minutes uncovered? That’s normal! The magic happens under the lid.
** Check for Doneness: Press a dumpling with your finger; it should be firm to the touch. You can also stick a toothpick in the center of a dumpling. It’s ready when the toothpick comes out clean (with no wet dough on it).
Step 6: Garnish and Serve
Once the dumplings are cooked through, taste the mixture and add extra salt and pepper, if necessary. Garnish with chopped fresh parsley for a bright pop of color and flavor.
** Quick Note: The gravy thickens as the dumplings simmer. If you prefer a thinner gravy, gently stir in extra broth or milk at the end until it reaches the desired consistency.
Rotisserie Chicken Shortcut
This is a shortcut recipe (thanks to the Bisquick, condensed soups, and frozen veggies), so you will likely want a quick option for the chicken, too:
- Start with 3½ cups shredded rotisserie chicken (or slow cooker shredded chicken)
- Skip straight to Step 2 (making the gravy)
- Total time: 30 minutes instead of 75 minutes
- This is a perfect solution for weeknights when time is tight!
Troubleshooting Dumplings
- Why are my dumplings gooey? Usually from lifting the lid too early, cooking at too high heat, or undercooking. Solution: Keep the lid on, maintain a gentle simmer, and cook for the full 20-25 minutes total.
- How to prevent dumplings from falling apart: Don’t stir after dropping, keep a gentle simmer, and avoid overmixing the batter.
- How to thicken the gravy: Cornstarch slurry (1 tablespoon of cornstarch + 2 tablespoons of cold water), stir in, and simmer for 2-3 minutes until desired thickness. Similarly, you can thin the gravy by adding extra liquid (milk or broth).
Storage, Freezing & Make Ahead
- Storage: 3-4 days refrigerated in an airtight container.
- Reheating: Low heat to prevent breaking the sauce. Alternatively, microwave in short bursts just until warm.
- Freezing: Not recommended due to cream sauce separation.
- Make-ahead tip: Prep everything except the dumplings; make fresh dumplings when reheating.
Serving Suggestions
This one-pot meal is basically a satisfying, hearty option all on its own — so you really don’t need any additional sides. If you’d like to add some extra options to your table, try:
- A sweet touch: fried apples or baked apple slices
- Southern classics: Southern-style green beans, Arkansas green beans, Southern collard greens, or a skillet of Southern cornbread, or Amish friendship bread
- Extra veggies: sauteed zucchini or a house salad with candied pecans
- Dessert: add oatmeal raisin cookies or a chocolate bundt cake using cake mix for dessert
Frequently Asked Questions
Can I use self-rising flour instead of Bisquick?
You can, but the flavor and texture will be slightly different. Bisquick already includes fat, salt, and leavening, so if you use self-rising flour, you’ll need to add a bit of butter or shortening to mimic that richness.
How much Bisquick do I need for a double batch?
For a double batch, simply use 2 cups of Bisquick and ⅔ cup of milk. This will make plenty of dumplings for a larger pot of chicken and gravy.
Can I make this in a slow cooker or Instant Pot?
Yes! Prepare the filling as directed, then drop the dumpling dough on top during the last 30-40 minutes in the slow cooker (on HIGH). For the Instant Pot, cook the filling on “Sauté” and gently simmer the dumplings uncovered until done.
What size pot works best?
A large Dutch oven (5–7 quarts) is perfect. It gives you enough space for the chicken, broth, and dumplings to simmer evenly without crowding.
Can I use different vegetables?
Absolutely! Frozen mixed veggies, corn, green beans, or even diced potatoes work well. Just aim for small, bite-size pieces so they cook quickly and evenly.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Farmhouse Bisquick Chicken and Dumplings
Equipment
Ingredients
FOR THE CHICKEN
- 3-4 lbs. bone-in, skin-on chicken pieces (or 3 – 3 ½ cups of cooked, shredded meat from a store-bought rotisserie chicken)
- Kosher salt and ground black pepper, to taste
- All-purpose flour (about ½ cup for dredging)
- 1 (10.5 ounce can) condensed cream of celery soup, not diluted
- 1 (10.5 ounce can) condensed cream of chicken soup, not diluted
- 1 ½ cups whole milk
- 1 cup chicken broth, plus more to thin as needed
- 1 cup frozen peas and carrots (not thawed)
- ¼ teaspoon dried thyme
FOR THE DUMPLINGS
- 1 cup Bisquick baking mix
- ⅓ cup whole milk
- Optional garnish: 1-2 tablespoons chopped fresh parsley
Instructions
PREPARE THE CHICKEN AND GRAVY:
- {Skip this Step if Starting with Rotisserie Chicken}: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper; dredge in flour. Place the chicken in the pot, skin-side down, and cook for 7-8 minutes. Turn the chicken over and continue cooking for about 20 more minutes, or until the chicken reaches an internal temperature of 165°F. Smaller chicken pieces may be done sooner, while larger breasts may require extra time. Remove chicken to a cutting board. When the chicken is cool enough to handle, pick the meat off of the bones (discard the skin and bones).
- Wipe out most of the grease from the pot (it's fine to leave some of the browned bits in the bottom), then whisk together the soups, milk, and broth. Bring to a simmer over medium-high heat and whisk to a smooth consistency.
- Stir in the cooked chicken, reduce the heat to medium, and simmer for about 10 minutes. Stir in the peas and carrots and cook for 2 minutes to heat through. Add thyme and season with salt and pepper to taste.
PREPARE THE DUMPLINGS:
- In a medium bowl, stir together the Bisquick and milk until a soft dough comes together.
- Drop the dough by tablespoonfuls into the simmering broth; do NOT stir the dumplings and do not let your simmer go too fast (or the dumplings will fall apart). Cook the dumplings, uncovered, over medium-low heat for 10 minutes. Then cover the pot with a lid and continue cooking the dumplings for about 10-15 more minutes (or until they're firm to the touch and cooked through). Stay at a gentle simmer – do not let the pot come to a full boil. To tell when your dumplings are done, press with your finger — they should be firm to the touch. You can also stick a toothpick in the center of a dumpling. The dumplings are ready when the toothpick comes out clean (with no wet dough on it).
- Gently stir in extra milk or broth to thin the gravy, if desired. Taste and season with salt and pepper. Sprinkle with chopped fresh parsley and serve!
Notes
- Rotisserie shortcut: Use 3 ½ cups cooked chicken, start at Step 2.
- Don’t over-mix the dumpling batter. Stir just until combined.
- Never stir the dumplings once dropped.
- Keep the gravy at a gentle simmer, not a rolling boil.
- Cook the dumplings uncovered for 10 minutes, then covered for 10-15 more minutes (don’t peek!).
- Test doneness: Firm to touch, toothpick comes out clean.
- Thin gravy with chicken broth if needed.
- Thicken with cornstarch slurry if desired.
- Recipe adapted from Paula Deen.
Nutrition
Originally published in September, 2019, this post was updated in November, 2025.
I have ways made my Ickes and dumplings off the bisquick box and boiled a whole chicken.. your recipe was so much more favorable and turned out great! It is my new standard. Many thanks!
I’m so glad that you enjoyed this version, Laurie! 🙂
Very good! I wouldn’t change anything about it. I just made this using what I had on hand. Only things I had to do differently was I baked chicken breasts and cubed them and used 2% milk. Fast, easy, and delicious! Thank you!
So glad that you liked it, Amber! Thanks for letting me know. 🙂
Can you make this in the crock pot?
Hi, Margaret! Maybe, but I haven’t tried that. I find that it’s easier to control the temperature of the stovetop pot over the slow cooker, and I like that I can leave the lid off to let the mixture thicken a bit. With the crock pot, you may have dumplings that are not evenly cooked, or a more watered down liquid because of the condensation from the pot.
This recipe was great! I used it as a base because I made a few modifications to suit my family. I slow cooked the chicken breasts and shredded them; instead of frozen veggies, I sauteed a mixture of carrots, celery, and onion in butter; and used about 1/2 can of chicken broth to thin out the soup before adding the biscuit dough.
The flavors were amazing! I will be writing this one down and using it again. We were barely able to leave enough for leftovers!
Thanks, Clare! Your version sounds perfect!
Love it. Great recipe. All i had in the freezer was skinless chicken breasts so I boiled them in chicken bouillon and a pack of ranch dip. I followed the rest of the recipe. However, I saved the juice that I boiled the chicken to the side just to thin it out a bit at the end. What a great experience. Thank you!
Sounds perfect. Thanks for your note!
I hope I did this right I’m making chicken and dumplings and using chicken breast I put the celery and carrots and cut up breasts into a big pot and am boiling all together not sure how long to boil but will see how it turns out ty
Hope you enjoyed the meal, Julie!
Not enough liquid on this recipe. I followed it exactly and it’s way too dry.
I’m so sorry to hear that you didn’t care for it, Rose.
Awesome recipes!
Thank you, Joy!
I’m going to try this. I’d rather substitute frozen corn for the carrots — would that still work?
We don’t see why not! We’d love to know how it turns out.
All the recipes were delicious. I am a big
fan of Bisquick♥️
Thank you, Brenda!