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You are here: Home / Recipes / Dinner / Bisquick Chicken and Dumplings

Dinner Poultry Soups

Bisquick Chicken and Dumplings

Make a hearty pot of Bisquick Chicken and Dumplings for dinner tonight. Your family will thank you!

Easy Chicken and Dumplings made with Bisquick!

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.

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Easy Chicken and Dumplings made with Bisquick

Easy Chicken and Dumplings – Simple Bisquick Recipe

★★★★★

5 from 3 reviews

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This is an easy, one-pot recipe for chicken and dumplings.

  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 48 ounces chicken broth
  • 4 medium carrots peeled and diced
  • 1 cup frozen peas
  • 2 boneless, skinless chicken breasts
  • 2–1/4 cups baking mix like Bisquick or Jiffy
  • 2/3 cup 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.

Notes

You can substitute canned biscuit dough for the baking mix dumplings if you prefer.

  • Author: Andi Gleeson
  • Prep Time: 10
  • Cook Time: 40
  • Category: Dinner, Poultry, Soups
  • Cuisine: Southern

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31 Comments

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Comments

  1. sandy says

    January 6, 2018 at 10:16 am

    This is my go to recipe for chicken and dumplings. I love it.

    Reply
  2. Donna M says

    December 31, 2017 at 9:27 am

    How long do the dumplings need to boil, and is that a slow boil or rapid?

    Reply
  3. Sally says

    September 11, 2017 at 5:22 pm

    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.

    Reply
  4. Carol says

    August 1, 2017 at 2:50 pm

    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?

    Reply
    • Peg P says

      November 19, 2017 at 2:55 pm

      I’ve always covered the dish when cooking dumplings.

      Reply
  5. Gayle says

    February 6, 2016 at 2:58 pm

    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.

    Reply
    • Andi Gleeson says

      February 24, 2016 at 12:16 pm

      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!

      Reply
  6. Joanne says

    September 25, 2015 at 3:00 pm

    This looks delicious Andi! My mom always cooked chicken and dumplings while I was growing up. It was one of my favorite meals!

    Reply
    • Andi Gleeson says

      September 27, 2015 at 11:17 am

      Thank you so much, Joanne! I love this one too :)

      Reply
  7. Pattie says

    September 21, 2015 at 3:27 pm

    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

    Reply
    • Andi Gleeson says

      September 23, 2015 at 11:23 am

      Glad you like the recipe too, Pattie. Thanks again!!

      Reply
  8. Pattie says

    September 21, 2015 at 3:18 pm

    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

    Reply
    • Andi Gleeson says

      September 23, 2015 at 11:23 am

      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 :)

      Reply
  9. Dustin says

    November 16, 2014 at 2:25 pm

    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 !

    ★★★★★

    Reply
    • Andi says

      November 19, 2014 at 10:25 pm

      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!

      Reply
  10. Stephanie says

    September 21, 2014 at 7:16 pm

    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!

    Reply
    • Andi says

      September 21, 2014 at 8:31 pm

      Thank you, Stephanie! I like all your modifications, especially the dill in the dumplings. Sounds delicious!

      Reply
  11. Tobey says

    July 7, 2014 at 3:31 pm

    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!

    Reply
    • Andi says

      July 7, 2014 at 3:37 pm

      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!

      Reply
  12. MaryKate says

    June 28, 2014 at 10:42 am

    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?

    Reply
    • Andi says

      June 28, 2014 at 11:02 am

      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!

      Reply
  13. Ashley says

    May 17, 2014 at 4:54 pm

    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.

    ★★★★★

    Reply
    • Andi says

      May 20, 2014 at 10:33 am

      Thank you, Ashley! I’m glad you liked it. You can never go wrong with adding onion and garlic ;)

      Reply
  14. Kora says

    March 31, 2014 at 12:08 pm

    This chicken and dumpling recipe was awesome! Thanks a bunch!

    Reply
    • Andi says

      March 31, 2014 at 8:15 pm

      Thanks, Kora! I’m so happy you liked the recipe as much as we do :)

      Reply
  15. Sheila says

    February 28, 2014 at 5:07 pm

    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.

    Reply
    • Andi says

      March 2, 2014 at 7:39 am

      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!

      Reply
  16. Elassa Stewart says

    November 22, 2013 at 2:33 pm

    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.

    Reply
    • Andi says

      November 22, 2013 at 6:04 pm

      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…)

      Reply
      • MaryAnn says

        February 18, 2014 at 5:58 pm

        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. :)

        ★★★★★

        Reply
        • Andi says

          February 18, 2014 at 9:35 pm

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

          Reply

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