Easy Chicken and Dumplings – Simple Bisquick Recipe

Easy Chicken and Dumplings - wearychef.com

This is a simple recipe for easy chicken and dumplings using Bisquick. It is flexible on cooking ahead and keeping warm or getting ready in 45 minutes, with only about 15 minutes of active cooking.  I love this warm, comforting dish for dinner at home on a cold day, or it’s great to take to potlucks.

You can substitute canned biscuits for the Bisquick dumplings.  If you do, I get the best results with the least expensive cans of biscuits, usually smaller cans sold in a 4-pack. If you prefer, serve with peas and/or carrots on the side, but I like making it a one-dish meal.

5.0 from 2 reviews
Easy Chicken and Dumplings - Simple Bisquick Recipe
 
Cook time
Total time
 
This is an easy, one-pot recipe for chicken and dumplings.
Author:
Cuisine: Southern
Serves: 4
Ingredients:
  • 48 oz. chicken broth
  • 4 medium carrots, peeled and diced
  • 1 c. frozen peas
  • 2 boneless/skinless chicken breasts
  • 2-1/4 c. baking mix (like Bisquick or Jiffy)
  • ⅔ c. milk
  • salt and pepper to taste
Instructions:
  1. In a large stockpot, add chicken broth, carrots, and chicken breasts. Add salt and pepper to taste. Bring to a boil, then cover and simmer for 30 minutes, or until carrots are tender.
  2. While carrots and chicken simmer, stir together baking mix and milk until dough forms.
  3. Remove chicken from broth and set aside. Add frozen peas to pot and return to boil. Tear off grape-sized balls of dough and drop into boiling broth (or roll and cut dough into uniform dumplings if you prefer). Stir as needed to ensure dumplings are submerged.
  4. Shred chicken with two forks and stir into broth with dumplings. Reduce heat and simmer 10 minutes more.
Weary Chef's Notes:
You can substitute canned biscuit dough for the baking mix dumplings if you prefer.

 


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Comments

  1. Elassa Stewart says

    I love this idea. I just wanted to know if you could make a chicken bouillon broth instead of using regular chicken stock? I’m 17 by the way, I’m not to experienced with this kind of stuff. A reply to my e-mail would be great at elassa.renee@gmail.com. Thanks, and much appreciation.

    • Andi says

      Hi, Elassa! Thanks so much for your visit and question. You could definitely use broth made with chicken bouillon. You would just want to bring the water to a boil, add the bouillon cubes and let them dissolve completely before cooking the dumplings. I hope you get a chance to try this recipe. I used to make it a lot in college with canned biscuits when I was about your age! (OK, that makes me sound old…)

      • MaryAnn says

        Thank you for the recipe. I didn’t have chicken broth, so I substituted with a 14oz can of cream of chicken, and two can-fulls of water. It turned out really well. :)

        • Andi says

          Ooh, smart move, MaryAnn! I’m sure it turned out delicious. Thanks so much for coming back to tell me how you liked it! :)

  2. Sheila says

    I have eaten Bisquick dumplings my whole life, my mom made them I still make them. They are delicious. I don’t put peas and carrots in just chicken, thicken broth and dumplings. Easy and always come out perfect, just follow the recipe on the box. Just the two of us now, so I cut the recipe in half and still perfect.

    • Andi says

      Hi, Sheila! I didn’t grow up eating them with peas and carrots, and my mom always used canned biscuits. I changed it up a little since I always have Bisquick on hand, and I like making it a one-dish dinner. Thanks so much for stopping by!

  3. Ashley says

    Great recipe! I modified it a bit: two handfulls of diced sweet yellow onion and a few minced cloves of garlic in the broth when you first start cooking. Turned out wonderfully.

  4. MaryKate says

    Hi Andi! I am recently married and very much a novice on the cooking scene. Do I cook the canned biscuits in the oven and then add them or just cut them up and submerge them in the mixture? Also, do you think using a precooked rotisserie chicken would work?

    • Andi says

      Hi, MaryKate! I’m glad you found me :) I used to make this recipe a lot when I was a newlywed too! Rotisserie chicken will work great. I would start the broth and carrots boiling while you shred the chicken meat and then add it for the last 10 minutes of step one since it’s already cooked. To use canned biscuits, just drop balls of raw dough right into the boiling broth with the chicken (you don’t need to remove the chicken since it’s already shredded). The dough will cook and puff up into dumplings in the boiling broth. Let me know if any of this doesn’t make sense or you have other questions. Thanks for your comment!

  5. Tobey says

    Good recipe and am making it tonight!

    Odd question for ya’ll……does anyone know the font that they used for the titled this recipe? I LOVE IT!

    • Andi says

      Hi, Tobey! Thank you! I just changed to that font last week after much agonizing over which one to pick, so I really appreciate it. It’s called “Satisfy” and you can find it in Google fonts. I hope you love the chicken and dumplings!

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