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.
Print Easy Chicken and Dumplings – Simple Bisquick Recipe
This is an easy, one-pot recipe for chicken and dumplings.
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
- 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
- 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.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner, Poultry, Soups
- Cuisine: Southern
sandy says
This is my go to recipe for chicken and dumplings. I love it.
Donna M says
How long do the dumplings need to boil, and is that a slow boil or rapid?
Sally says
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 says
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 says
I’ve always covered the dish when cooking dumplings.
Gayle says
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 says
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 says
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 says
Thank you so much, Joanne! I love this one too :)
Pattie says
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 says
Glad you like the recipe too, Pattie. Thanks again!!
Pattie says
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 says
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 says
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 says
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 says
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 says
Thank you, Stephanie! I like all your modifications, especially the dill in the dumplings. Sounds delicious!
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!
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!
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.
★★★★★
Andi says
Thank you, Ashley! I’m glad you liked it. You can never go wrong with adding onion and garlic ;)
Kora says
This chicken and dumpling recipe was awesome! Thanks a bunch!
Andi says
Thanks, Kora! I’m so happy you liked the recipe as much as we do :)
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!
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! :)