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Bisquick chicken and dumplings are an easier version of the farmhouse classic. Tender Bisquick dumplings simmer in a creamy chicken and vegetable gravy for a delicious, one-pot, comfort food dinner!
Table of Contents
If you love chicken and dumplings, be sure to try these easy chicken and dumplings, a batch of Crock Pot chicken and dumplings, and this old-fashioned chicken and dumpling soup, too!
How to Make Bisquick Chicken and Dumplings | 1-Minute Video
A Few Notes Before You Get Started
- Quick and Easy. This creamy shortcut version that takes advantage of Campbell’s soup, frozen veggies, and homemade Bisquick dumplings to cut out the labor and maximize flavor. There’s no need to pull out a rolling pin or stand mixer to make the dough from scratch!
- Any combination of breasts, thighs, drumsticks, or wings is fine – whatever you prefer. I use 2 pounds of bone-in chicken breasts and 2 pounds of bone-in chicken thighs. See my notes below if you prefer a shortcut method with store-bought rotisserie chicken!
- Condensed cream of celery soup and condensed cream of chicken soup form the creamy, flavorful base of the gravy. You can substitute with just about any flavor of condensed soup that you prefer. For instance, use two cans of cream of chicken soup, or use cream of mushroom soup instead of cream of celery soup.
- How to keep Bisquick dumplings from falling apart: Once you drop the biscuit dough into the pot, be sure that you do not stir the dumplings and do not let the simmer go too fast. If you bring the broth to a rolling boil or fast simmer, the dumplings may dissolve or fall apart.
Directions
A traditional chicken and dumpling soup requires hours of cooking — but not this easy chicken and Bisquick dumpling recipe! Instead, you can have a pot of homemade comfort food ready to enjoy in a little over an hour (or even faster if you use rotisserie chicken). You’ll find detailed directions in the recipe card below, but here’s the overview:
- Season chicken pieces, and then dredge in flour.
- Cook the chicken in a large Dutch oven (or other heavy pot).
- Pick off the meat and discard the skin and bones.
- Whisk together the soups and milk to make the gravy.
- Stir in the cooked chicken, simmer for about 10 minutes, and then stir in the frozen peas and carrots. Cook for about 2 more minutes, and then it’s time for the dumplings!
- Combine the Bisquick mix and milk until a soft dough forms.
- Drop dumplings by spoonfuls into the simmering broth. Don’t stir!
- Let the dumplings cook, uncovered, for about 10 minutes.
- Cover the pot with a lid and continue cooking for about 10 more minutes. If your dumplings are not cooked all of the way through, they will taste (and feel) doughy. 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).
- Garnish with a fresh herb, such as parsley, or even a dash of paprika for added flavor and color. Sliced green onion (scallions) is also a nice finishing touch.
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 fried apples or baked apple slices, Southern-style green beans, Southern collard greens, sauteed zucchini, a skillet of Southern cornbread, or a house salad with candied pecans.
Storage Tips
- How to Store: Leftover chicken and dumplings will keep in an airtight container or Ziploc freezer bag in the refrigerator for 3-4 days.
- How to Reheat: Reheat the mixture in a saucepan or Dutch oven over low heat just until warmed through. You can also microwave individual bowls for about 1 minute.
- I do not recommend freezing the leftovers, as creamy sauces tend to “break” or separate when thawed, resulting in an undesirable texture.
More Comforting Chicken Recipes to Try
Southern Chicken and Pastry
1 hour hr 15 minutes mins
Easiest Chicken Pot Pie
1 hour hr 15 minutes mins
Crock Pot Chicken Stew
8 hours hrs 15 minutes mins
Farmhouse Bisquick Chicken and Dumplings
Prep: 40 minutes
Cook: 35 minutes
0 minutes
Total: 1 hour 15 minutes
Chicken and Bisquick dumplings are perfect for cozy weeknight dinners!
Equipment
Ingredients
FOR THE CHICKEN
- 3-4 lbs. bone-in, skin-on chicken pieces (any combination of breasts, thighs, drumsticks, or wings is fine – whatever you prefer; I use 2 lbs. of bone-in chicken breast and 2 lbs. of bone-in chicken thighs) *see my note below for a rotisserie chicken shortcut
- Kosher salt and ground black pepper, to taste
- All-purpose flour (about ½ cup for dredging)
- 1 (10.5 oz can) condensed cream of celery soup, not diluted
- 1 10.5 oz can condensed cream of chicken soup, not diluted
- 1 ½ cups whole milk
- 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:
- 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 the pot that you used for the chicken, then whisk together the soups and milk. Bring to a simmer over medium-high heat and whisk to a smooth consistency. Stir in the chicken, reduce 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 baking mix and milk. 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 more minutes (or until 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).
- Sprinkle with chopped fresh parsley and serve!
Video
Notes
- For a shortcut, you can skip a step and avoid cooking your own chicken. Instead, use about 3 ½ cups of cooked, shredded meat from a store-bought rotisserie chicken. If starting with the rotisserie chicken, skip Step 1 and start on Step 2.
- How to keep Bisquick dumplings from falling apart: Once you drop the biscuit dough into the pot, be sure that you do not stir the dumplings and do not let the simmer go too fast. If you bring the broth to a rolling boil or fast simmer, the dumplings may dissolve or fall apart.
- If the chicken and dumplings are too thick for your liking, you can thin the gravy with a little bit of chicken broth.
- Recipe adapted from Paula Deen.
Nutrition
Serving: 1/6 of the recipeCalories: 273.5kcalCarbohydrates: 28.8gProtein: 23.8gFat: 6.7gSaturated Fat: 2.6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2gCholesterol: 60.9mgSodium: 786.4mgPotassium: 534.6mgFiber: 1.2gSugar: 6.5g
Recipe Variations
- Make it even faster! If you don’t want to cook your own chicken, skip that step and just use about 3 ½ cups of shredded rotisserie chicken. It will save you at least 20-30 minutes.
- Cooking just for two? Cut all of the ingredients in half. The rest of the instructions remain the same.
- Add fresh herbs or cheese to the dumpling dough for extra flavor. Good options include grated cheddar cheese, chopped fresh parsley, thyme, or rosemary.
- Add garlic powder or a couple cloves of garlic to the stew or to the dumplings for even more flavor. Sautéed onion or mushrooms would also be delicious if you have a little bit more time.
- While you can make Bisquick dumplings with water or almond milk, they will be a bit drier and less fluffy. Use full-fat milk for the best texture.
This recipe was originally published in September, 2019. It was updated in July, 2024.
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.