Make a hearty pot of Bisquick Chicken and Dumplings for dinner tonight. Your family will thank you!
When you think of Southern comfort food, this is sure to be one of dishes that comes to mind. Chicken and dumplings is one of the first recipes I learned from my mom. She taught me to make it with canned biscuits, which is a great shortcut. I made it her way a lot in college and when we were newlyweds, but for some reason I forgot about this family favorite for a while.
I’m so glad to bring it back, and the rest of the family is happy too! Everyone loves a hot bowl of dumplings, chicken, and vegetables smothered in a thick and creamy broth.
This easy chicken and dumplings recipe 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.
How to make this chicken and dumplings recipe even better
This recipe is very simple and easy but there are some ways you can add a little more flavor without making the recipe significantly more complicated. Feel free to use some or all of these recipe modification and additions.
Add 1 medium onion, peeled and diced, 1 stalk of celery and 3 cloves of chopped garlic along with the carrots to the chicken broth. These will add some nice aromatics and flavor.
Add 1 teaspoon of dried thyme (or 1 tablespoon of fresh) along with 1 bay leaf to the broth along with the carrots and chicken. I always think herbs are a great way to add flavor to a dish. You can also add 2 tablespoons of chopped fresh parsley right before serving if you want even more.
You can substitute some of the chicken breast with chicken thigh. Sometimes I like to do a mix of white and dark meat and will do 1 chicken breast and 2 chicken thighs.
For a little kick add a few dashes of tabasco sauce right before serving.
This is an easy, one-pot recipe for chicken and dumplings.
Total Time:50 minutes
Yield:41x
Ingredients
UnitsScale
48ounces chicken broth
4 medium carrots peeled and diced
1cup frozen peas
2 boneless, skinless chicken breasts
2–1/4cups baking mix like Bisquick or Jiffy
2/3cup milk
salt and pepper to taste
Instructions
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.
While carrots and chicken simmer, stir together baking mix and milk until dough forms.
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.
Shred chicken with two forks and stir into broth with dumplings. Reduce heat and simmer 10 minutes more.
Notes
You can substitute canned biscuit dough for the baking mix dumplings if you prefer.
Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.
32 comments
Mauura
3 months ago
This was so easy and tasty. I used a rotisserie chicken and next time I am going to use a bag of frozen peas and carrots. Thank you for this fast and very good recipe!!!!
sandy
7 years ago
This is my go to recipe for chicken and dumplings. I love it.
Donna M
7 years ago
How long do the dumplings need to boil, and is that a slow boil or rapid?
Sally
8 years ago
Great recipe!! I just made it tonight and it was awesome. The only thing I did differently was I marinated the chicken breasts in salt, pepper, and onions before cooking.
Carol
8 years ago
Hello.. I’m making this tonight for dinner I just have one question with the dumplings… the box says after dropping them in the broth to cover tightly on the recipe here it doesn’t really specify if they should be covered or uncovered. Which is the best way to cook them?
Peg P
8 years ago
I’ve always covered the dish when cooking dumplings.
Gayle
9 years ago
This recipe was AWSOME and so easy…I must confess I added a few more veggies like Lima beans, celery and corn and a little more broth to be sure there was enough to handle the dumplings. I will be making this more often these colder times!
Even here in Fl.
Andi Gleeson
9 years ago
Hi, Gayle! So sorry I missed this sweet comment before now. I’m very happy to hear that you liked the recipe, and your extra veggies sound like such a great addition. Thank you!
Joanne
10 years ago
This looks delicious Andi! My mom always cooked chicken and dumplings while I was growing up. It was one of my favorite meals!
Andi Gleeson
10 years ago
Thank you so much, Joanne! I love this one too :)
Pattie
10 years ago
Sorry, I was so thrilled with the looks of your blog – I forgot to mention that I really like this recipe and the comments on additions or substitutions. And Dustin said it better. Thanks again
Andi Gleeson
10 years ago
Glad you like the recipe too, Pattie. Thanks again!!
Pattie
10 years ago
I do like the looks of your blog – clean looking. Mostly just things about food and recipes. That’s the way it should be and stay. Why should anyone have to look at ads like about Microsoft or Audible or fat gross ladies rowing when we got on a blog or web page looking for recipes? Good going girl – hope you continue to stay focused with food and recipes. Thanks
Andi Gleeson
10 years ago
Thank you, Pattie! The ads that display are somewhat out of my hands, but I do try to choose who I work with carefully to keep the spammy ads off my site. I really appreciate your kind words because I’ve spent so much time and thought into making my blog user friendly :)
Dustin
11 years ago
Great recipe that was super easy! The Kroger brand biscuits seemed fine even though we had bisquick. After reading the comments, I went the route of starting with butter, onions and garlic.. and then flour for a thicker gravy in the final product. Every recipe is just a guide and every advanced cook will alter it somewhere, and your guidance was splendid. Thanks !
Andi
11 years ago
I’m glad it turned out well for you, Dustin. You can never go wrong with butter, onion, and garlic. Thanks for taking the time to come back to let me know how you liked the recipe!
Stephanie
11 years ago
Great recipe. Good comfort food that seems like you spent hours but you didn’t. I actually sauted the veggies in some butter and olive oil first and then added some flour to them to create roux thicken up the broth. I also added some poultry seasoning and a bay leaf as well as some fresh dill to the dumpling mixture. It was yummy!
Andi
11 years ago
Thank you, Stephanie! I like all your modifications, especially the dill in the dumplings. Sounds delicious!
Tobey
11 years ago
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
11 years ago
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!
MaryKate
11 years ago
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
11 years ago
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!
Ashley
11 years ago
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.
Andi
11 years ago
Thank you, Ashley! I’m glad you liked it. You can never go wrong with adding onion and garlic ;)
Kora
11 years ago
This chicken and dumpling recipe was awesome! Thanks a bunch!
Andi
11 years ago
Thanks, Kora! I’m so happy you liked the recipe as much as we do :)
Sheila
11 years ago
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
11 years ago
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!
Elassa Stewart
12 years ago
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 [email protected]. Thanks, and much appreciation.
Andi
12 years ago
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
11 years ago
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
11 years ago
Ooh, smart move, MaryAnn! I’m sure it turned out delicious. Thanks so much for coming back to tell me how you liked it! :)
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32 comments
This was so easy and tasty. I used a rotisserie chicken and next time I am going to use a bag of frozen peas and carrots. Thank you for this fast and very good recipe!!!!
This is my go to recipe for chicken and dumplings. I love it.
How long do the dumplings need to boil, and is that a slow boil or rapid?
Great recipe!! I just made it tonight and it was awesome. The only thing I did differently was I marinated the chicken breasts in salt, pepper, and onions before cooking.
Hello.. I’m making this tonight for dinner I just have one question with the dumplings… the box says after dropping them in the broth to cover tightly on the recipe here it doesn’t really specify if they should be covered or uncovered. Which is the best way to cook them?
I’ve always covered the dish when cooking dumplings.
This recipe was AWSOME and so easy…I must confess I added a few more veggies like Lima beans, celery and corn and a little more broth to be sure there was enough to handle the dumplings. I will be making this more often these colder times!
Even here in Fl.
Hi, Gayle! So sorry I missed this sweet comment before now. I’m very happy to hear that you liked the recipe, and your extra veggies sound like such a great addition. Thank you!
This looks delicious Andi! My mom always cooked chicken and dumplings while I was growing up. It was one of my favorite meals!
Thank you so much, Joanne! I love this one too :)
Sorry, I was so thrilled with the looks of your blog – I forgot to mention that I really like this recipe and the comments on additions or substitutions. And Dustin said it better. Thanks again
Glad you like the recipe too, Pattie. Thanks again!!
I do like the looks of your blog – clean looking. Mostly just things about food and recipes. That’s the way it should be and stay. Why should anyone have to look at ads like about Microsoft or Audible or fat gross ladies rowing when we got on a blog or web page looking for recipes? Good going girl – hope you continue to stay focused with food and recipes. Thanks
Thank you, Pattie! The ads that display are somewhat out of my hands, but I do try to choose who I work with carefully to keep the spammy ads off my site. I really appreciate your kind words because I’ve spent so much time and thought into making my blog user friendly :)
Great recipe that was super easy! The Kroger brand biscuits seemed fine even though we had bisquick. After reading the comments, I went the route of starting with butter, onions and garlic.. and then flour for a thicker gravy in the final product. Every recipe is just a guide and every advanced cook will alter it somewhere, and your guidance was splendid. Thanks !
I’m glad it turned out well for you, Dustin. You can never go wrong with butter, onion, and garlic. Thanks for taking the time to come back to let me know how you liked the recipe!
Great recipe. Good comfort food that seems like you spent hours but you didn’t. I actually sauted the veggies in some butter and olive oil first and then added some flour to them to create roux thicken up the broth. I also added some poultry seasoning and a bay leaf as well as some fresh dill to the dumpling mixture. It was yummy!
Thank you, Stephanie! I like all your modifications, especially the dill in the dumplings. Sounds delicious!
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!
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!
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?
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!
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.
Thank you, Ashley! I’m glad you liked it. You can never go wrong with adding onion and garlic ;)
This chicken and dumpling recipe was awesome! Thanks a bunch!
Thanks, Kora! I’m so happy you liked the recipe as much as we do :)
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.
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!
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 [email protected]. Thanks, and much appreciation.
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…)
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. :)
Ooh, smart move, MaryAnn! I’m sure it turned out delicious. Thanks so much for coming back to tell me how you liked it! :)