Farmhouse Bisquick Chicken and Dumplings

Square close up overhead shot of a bowl of Bisquick chicken and dumplings.

5 from 6 votes

Farmhouse Bisquick Chicken and Dumplings

Chicken and Bisquick dumplings are perfect for cozy weeknight dinners!

Course Dinner

Cuisine American, Southern

Keyword Bisquick chicken and dumplings, bisquick dumplings, easy chicken and dumplings, old fashioned bisquick chicken and dumplings, rotisserie chicken and dumplings

Prep Time 40

Cook Time 35

Total Time 1 15

Servings servings

Calories 280kcal

Author Blair Lonergan

Equipment

Dutch oven

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!

Video

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