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Close up front shot of chicken and dumplings in a blue and white bowl with serving spoon
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5 from 4 votes

Farmhouse Chicken and Bisquick Dumplings

An easy version of the farmhouse classic, these Bisquick Dumplings in a creamy chicken and vegetable gravy are total comfort food!
Course Dinner
Cuisine Southern
Keyword bisquick dumpling recipe, bisquick dumplings, chicken and dumplings
Prep Time 40 minutes
Cook Time 35 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings 4 - 6 people
Calories 273.5kcal
Author Blair Lonergan


  • Dutch oven



  • 3-4 lbs. bone-in, skin-on chicken pieces (any combination of breasts, thighs, drumsticks, or wings is fine – whatever you prefer; I used 2 lbs of bone-in chicken breasts and 2 lbs. of bone-in chicken thighs)*
  • Salt and pepper
  • Flour (about ½ cup for dredging)
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 ½ cups whole milk
  • 1 cup frozen peas and carrots
  • ¼ teaspoon dried thyme


  • 1 cup Bisquick baking mix
  • cup whole milk
  • Optional garnish: 1-2 tablespoons chopped fresh parsley



  • 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 chicken reaches an internal temperature of 165 degrees 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 and 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.


  • 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.
  • Sprinkle with chopped fresh parsley and serve!


*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!
  • For gluten-free Bisquick dumplings, follow the same recipe but use a box of Gluten-Free Bisquick.
  • For Heart Smart Bisquick dumplings, use a box of Heart Smart Bisquick and otherwise follow the same recipe.
  • 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.
  • Why are my Bisquick dumplings hard? You probably cooked them too long. Just keep an eye on them and remove them from the heat once they are cooked through, but still soft (about 20 minutes).
  • Why are my Bisquick dumplings doughy? You probably didn't cook them long enough. 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).
  • Can you make Bisquick dumplings without milk? Yes, you can make Bisquick dumplings with water or almond milk. While it won't drastically change the taste of the dumplings, they may just be a bit drier and less fluffy. In other words, use the full-fat milk if you don't have a dairy allergy!
  • 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.
  • Have leftovers? You can reheat the chicken and Bisquick dumplings in individual portions in the microwave (for 1-2 minutes) or gently on the stovetop over low heat, just until warm.
  • Can you freeze the chicken and dumplings? I do not recommend freezing this recipe, as creamy sauces tend to "break" and have an odd texture when thawed and reheated.
  • How many calories in Bisquick dumplings? Using 1 cup of Bisquick and ⅓ cup whole milk yields approximately 8 dumplings. With the Heart Smart Bisquick shown here, each individual dumpling includes 60 calories and 1 gram of fat.
  • Nutrition information included below is for ⅙ of the total recipe.
Recipe adapted from Paula Deen.


Serving: 1/6 of the recipe | Calories: 273.5kcal | Carbohydrates: 28.8g | Protein: 23.8g | Fat: 6.7g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Cholesterol: 60.9mg | Sodium: 786.4mg | Potassium: 534.6mg | Fiber: 1.2g | Sugar: 6.5g