Bisquick Chicken and Dumplings
Make cozy, delicious bisquick chicken and dumplings in one pot with fluffy dumplings and tender chicken—perfect for a quick, comforting dinner tonight.
Ingredients
Chicken
- 1 pound skinless chicken use boneless skinless chicken breasts or chicken thighs. You can also use rotisserie chicken if short on time. If you do, skip the raw cooking step.
- Slice into small chicken pieces or leave whole to shred later.
Veggies
- 2 carrots peeled and sliced
- 2 ribs celery chopped
- 1 onion diced
- Optional Add peas or corn if you like more color.
Soup Base
- 6 cups chicken broth or chicken stock
- 1 can condensed cream of chicken soup 10.5 oz for extra creaminess
- Salt and pepper to taste
Bisquick Dumplings
- 2 cups bisquick from a box of bisquick or your favorite brand
- ⅔ cup milk or water, but milk creates fluffier dough
- 1 tablespoon fresh chopped parsley optional, for color
Seasonings
- 1 tablespoon vegetable oil or butter for sautéing
- More parsley to garnish
- Pinch of garlic powder or thyme if desired
Instructions
Step 1: Sauté and Simmer
- Warm the Pot
- Place a dutch oven over medium-high heat or a large pot on the stovetop. Drizzle in a little oil or melt butter.
- Add Chicken
- Add chicken (if raw) along with onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally. If you want more tender chicken, keep cooking until lightly browned. If using rotisserie chicken, sauté just the veggies first, then add the chicken later.
- Pour Broth
- Add the 6 cups of broth or chicken stock. Whisk in 1 can of cream of chicken soup for a creamy chicken feel. Stir to combine. Let it simmer gently.
- Season with salt, pepper, or any herbs you like, such as thyme or parsley.
Step 2: Prepare the Dumplings
- Make Bisquick Dough
- In a bowl, combine bisquick with ⅔ cup milk. You want a thick dough. If you want extra flavor, stir in chopped parsley or a pinch of garlic powder.
- Avoid overmixing. Overworked dough might turn chewy.
- Drop Dumplings
- Once the soup base is hot and gently boiling, make the dumplings by scooping spoonfuls of the dough. Drop dumplings on top of the simmering liquid, spacing them slightly. This is how you get “dumplings with bisquick” that fluff up on top.
Step 3: Cook the Dumplings
- Cover the Pot
- Place a lid on the pot to help the contents steam properly. This is crucial for forming fluffy dumplings. Reduce the heat to maintain a light simmer.
- Time and Check
- Let the dumplings cook for about 10 minutes covered. Then uncover for another 5 minutes to let them firm up.
- Pierce a dumpling with a fork to see if the center is cooked. If the dumplings are done, they should be set inside, not raw dough. The total time can vary, so keep an eye on them.
Step 4: Shred (If Needed) and Serve
- Remove Chicken
- If you left your skinless chicken pieces whole, now is the time to remove chicken, shred it, then return it to the pot. For an even simpler approach, just cut it into smaller chunks.
- Add Chicken
- Return the shredded chicken or chunks. Let them warm for a moment.
- Final Touches
- Taste the broth. Adjust salt or pepper as needed. If you like a thicker consistency, whisk in 1-2 teaspoons of cornstarch with a bit of cold water, then stir it in.
- Ladle into bowls and garnish with fresh parsley. Now your chicken mixture is ready.
Notes
Nutrition Information (Per Serving)
Calories: 360 kcal
Total Fat: 16g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 920mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugars: 4g
Protein: 23g