Chicken and Dumpling Recipe with Bisquick: Fluffy Pillows in Savory Broth

There’s nothing more comforting than a steaming bowl of chicken and dumplings, especially when the dumplings are light and fluffy thanks to a simple shortcut. This recipe transforms a classic into a quick weeknight meal without sacrificing richness or texture.

Bisquick dumplings come together in minutes, creating tender pillows that soak up the savory broth. The chicken simmers until fall-apart tender, while the dumplings steam right on top, absorbing all the flavor. It’s a one-pot wonder that feels like a hug in a bowl.

What sets this version apart is its simplicity—no fancy techniques, just straightforward steps that guarantee a hearty, satisfying result. The dumplings rise beautifully, staying soft yet sturdy enough to hold their shape.

Perfect for chilly evenings or when you need a meal that’s both filling and fuss-free. Here’s how to make it.

Ingredients for Chicken and Dumpling Recipe with Bisquick

Classic comfort with a shortcut—Bisquick makes these dumplings effortlessly light and fluffy every time.

The chicken is the foundation. Thighs stay juicier than breasts during simmering—look for bone-in, skin-on if you want extra depth (remove skin before cooking). Costco and Sam’s Club offer great bulk options for thighs. The broth should be low-sodium so you control the seasoning. For the dumplings, Bisquick original is non-negotiable; the buttermilk version adds tang but can make them dense.

No Bisquick? Homemade mix at 2 cups flour + 1 tbsp baking powder + 1 tsp salt + 1 tbsp sugar. Short on milk? Buttermilk or half-and-half add richness. Want herbier dumplings? Fold 1 tsp fresh thyme into the batter. The veggies are flexible—swap carrots for parsnips or add frozen peas (no thawing needed). Fresh rosemary can replace thyme if that’s what’s in your pantry.

Leftovers thicken as they cool—add 1/4 cup broth when reheating. Stores 4-5 days refrigerated, freezes beautifully for 3 months. Dumplings soften when frozen, so undercook them slightly if prepping ahead.

Step-by-Step Instructions for Chicken and Dumplings with Bisquick

This streamlined process delivers tender chicken and fluffy dumplings in savory broth with minimal effort.

Step 1: Sear and Simmer the Chicken and Vegetables

Heat a Dutch oven over medium-high heat. Add the 1.5 lb boneless skinless chicken thighs (cut into bite-sized pieces) and cook for 5-6 minutes until lightly browned on all sides. This searing develops deep flavor that will infuse the broth.

Transfer the chicken to a plate. In the same pot, add the 1 whole yellow onion (finely diced), 2 whole carrots (peeled and sliced), and 2 whole celery stalks (diced). Cook for 4-5 minutes until the vegetables begin to soften. Stir in the 3 cloves garlic cloves (minced) and cook for 30 seconds until fragrant.

Step 2: Create the Rich Broth Base

Return the chicken to the pot. Sprinkle with the 2 tbsp all-purpose flour, 1 tsp dried thyme, 1.5 tsp salt, and 1 tsp black pepper. Stir to coat the chicken and vegetables evenly, allowing the flour to cook for 1 minute to remove the raw taste.

Pour in the 4 cups chicken broth and add the 1 whole bay leaf. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15-20 minutes until the chicken is cooked through and the broth has thickened slightly. Remove and discard the bay leaf before proceeding.

Step 3: Prepare the Bisquick Dumpling Dough

While the chicken simmers, prepare the dumpling dough. In a medium bowl, whisk together the 2 cups Bisquick baking mix, 1 tsp dried parsley, and a pinch of the remaining salt. Make a well in the center and pour in the 0.66 cup whole milk (cold).

Stir just until the mixture comes together—it will be thick and slightly sticky. Do not overmix; this ensures the dumplings stay tender and fluffy. The dough should pull away from the sides of the bowl but still look slightly shaggy.

Step 4: Cook the Dumplings in the Broth

Once the chicken is cooked, stir the 0.25 cup unsalted butter (melted) into the broth. Increase the heat to medium-high and bring the broth to a gentle boil. Drop rounded spoonfuls of the dumpling dough (about 2 tablespoons each) into the simmering broth.

Cover the pot and cook for 12-15 minutes without lifting the lid. The dumplings are done when they are puffed and firm to the touch. Avoid peeking during cooking, as the sudden temperature change can cause the dumplings to deflate.

Step 5: Rest and Serve

Remove the pot from heat and let it sit covered for 5 minutes. This resting period allows the dumplings to absorb some of the broth, becoming even more tender and flavorful. The broth will also thicken slightly as it cools.

Ladle the chicken, dumplings, and broth into bowls. Garnish with additional dried parsley if desired. Serve immediately while hot, as the dumplings are best enjoyed fresh from the pot.

Regional Styles of These Flavors

Southern Style

In the South, this dish often includes bone-in chicken thighs for extra richness. The dumplings are typically flat and sliced rather than drop-style. I love adding 1 tsp smoked paprika to the Bisquick mix for a subtle depth that reminds me of my grandmother’s kitchen. 💛

Appalachian Tradition

Appalachian cooks often use chicken on the bone and let it simmer longer, up to 45 minutes, to create a more concentrated broth. The dumplings here are usually rolled thin and cut into squares, giving them a chewier texture that holds up well to the long cooking time.

Midwestern Comfort

Midwestern versions tend to be creamier, with some cooks stirring in ½ cup heavy cream at the end. The dumplings are often made with Bisquick and a touch of sugar for a slightly sweeter profile. This style feels heartier, perfect for those cold winter nights in the heartland. ❄️

Texas Twist

Everything’s bigger in Texas, including the flavor! Try adding 1 diced jalapeño with the onions for heat, and use chipotle powder instead of thyme. Some Texas cooks even add 1 cup corn kernels to the broth for extra texture and sweetness.

New England Approach

New Englanders often make their dumplings with Bisquick and a beaten egg for extra structure. The broth tends to be lighter, sometimes with white wine added for acidity. I find this version particularly elegant, with a more refined flavor profile.

Pennsylvania Dutch

This version incorporates 2 tbsp chopped fresh dill into both the broth and dumpling dough. The Pennsylvania Dutch also often use potatoes in the stew, making it even more filling. The dill gives it a bright, fresh flavor that cuts through the richness beautifully.

Frequently Asked Questions