Easy Chicken and Dumplings – Simple Bisquick Recipe

Easy Chicken and Dumplings made with #Bisquick | The Weary Chef

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.

Easy Chicken and Dumplings
 
Cook time
Total time
 
This is an easy, one-pot recipe for chicken and dumplings.
Author:
Recipe type: Main
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 biscuits for the baking mix dumplings.
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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!

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