Bisquick Chicken and Dumplings Recipe – Easy One-Pot Comfort Food

Bisquick Chicken and Dumplings delivers the ultimate one-pot comfort food with tender rotisserie chicken, fresh veggies, and fluffy drop dumplings in a creamy broth. This easy recipe comes together in 30 minutes for a cozy family dinner that hits all the right cozy notes.

Ready in just 30 minutes, it serves 6 with 450 calories per serving. Perfect for busy weeknights or chilly evenings.

Why You’ll Love This Recipe

This classic chicken and dumplings recipe uses Bisquick for foolproof fluffy dumplings that rise perfectly every time.
One-pot simplicity means minimal cleanup while delivering rich, homemade flavor from a quick roux base.
Customizable with add-ins like peas or spice levels to suit your taste.​

Feature	This Recipe	Traditional
Prep Time	15 minutes	2+ hours
Dumplings	Fluffy Bisquick	From-scratch
Chicken	Rotisserie	Whole boiled
Total Time	30 minutes	3 hours

Ingredients

Soup Base

• 3 cups chicken broth (low-sodium preferred)
• 3 cups shredded rotisserie chicken (about 1 whole chicken)
• 1 cup diced carrots (2 medium)
• 1 cup diced celery (2 stalks)
• 1/2 cup diced yellow onion (1 small)
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste

Bisquick Dumplings

• 2 cups Bisquick baking mix
• 2/3 cup milk (whole or 2%)
• 1 tablespoon chopped fresh parsley (optional)​

Quick Substitutions:
Use gluten-free Bisquick and GF flour for celiac-friendly. Swap milk for almond or oat milk in dumplings. Add frozen peas in the last 5 minutes of cooking.​

How to Make Bisquick Chicken and Dumplings

Follow these numbered steps for perfect results every time. No stirring the dumplings once dropped.

1. Prep the veggies: Dice carrots, celery, and onion into even 1/4-inch pieces for quick cooking. Shred the rotisserie chicken, discarding skin and bones.​
2. Sauté aromatics: Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook 4-5 minutes until softened and onion turns translucent.
3. Make the roux: Sprinkle flour over veggies and stir 1 minute to cook out raw taste. Slowly pour in chicken broth while whisking to avoid lumps. Bring to a gentle boil.​
4. Add chicken and seasonings: Stir in shredded chicken, thyme, garlic powder, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer 5 minutes to meld flavors.
5. Mix dumpling dough: In a bowl, combine Bisquick and milk with a fork until just moistened. Dough will be thick and sticky; do not overmix.
6. Drop the dumplings: Reduce soup to a low simmer. Drop dough by heaping tablespoons (about 12 dumplings) onto the bubbling surface. Cover pot tightly and cook 15-18 minutes without peeking. Dumplings are done when toothpick inserted in center comes out clean.​
7. Finish and serve: Sprinkle with parsley. Ladle into bowls. Broil uncovered 2-3 minutes for golden tops if desired.

Fluffy Bisquick dumplings steaming atop creamy chicken stew.

Expert Tips for Perfect Dumplings

Use cold milk for the fluffiest rise; room temp makes them dense.
Test doneness at 15 minutes, but avoid lifting lid early or they won’t steam properly.
High altitude? Add 2 tablespoons extra milk to dough and simmer 20 minutes.​
Avoid stirring after dropping, or dumplings turn gummy. For thicker broth, mash a few veggies before adding chicken.

Recipe Variations

Instant Pot Version: Sauté veggies on sauté mode, add broth/chicken, pressure cook 5 minutes, quick release. Drop dumplings, pressure cook 3 minutes, natural release 10 minutes.​

Veggie-Packed: Stir in 1 cup frozen peas or corn with chicken.

Spicy Kick: Double cayenne or add diced jalapeño to sauté step.

Slow Cooker: Cook soup base on low 4 hours, drop dumplings last 45 minutes.​

Storage and Freezing

Fridge: Store leftovers covered up to 3 days. Reheat gently on stovetop with splash of broth to loosen.
Freezer: Portion into freezer bags up to 3 months. Thaw overnight, reheat on stove (microwave makes soggy dumplings).
Make-ahead: Prep dough up to 2 hours ahead; keep covered in fridge.​

Nutrition Facts (Per Serving)

Approximate values based on 6 servings:

Nutrient	Amount
Calories	450 kcal
Total Fat	22g
Saturated Fat	9g
Carbohydrates	35g
Protein	28g
Sodium	1200mg
Fiber	2g

Frequently Asked Questions

Can I use canned biscuits instead of Bisquick?
No, canned biscuits won’t fluff like drop dumplings. Bisquick gives the classic tender texture.

When are dumplings done cooking?
Toothpick test: Insert in center; clean means ready. They double in size and feel firm, about 15-18 minutes.​

What if my soup is too thick or thin?
Too thick? Whisk in 1/4 cup broth. Too thin? Simmer uncovered 5 minutes or add cornstarch slurry.

Can I make this with raw chicken?
Yes, use 1.5 lbs boneless thighs, diced. Simmer 10 minutes before adding dumplings.

Are these freezer-friendly?
Fully! Freeze cooked portions; reheat on stovetop for best texture.

Gluten-free option?
Swap Bisquick GF and 1:4 cup GF flour blend. Dairy-free milk works too.​

This Bisquick Chicken and Dumplings recipe warms from the inside out. Perfect alongside crusty bread or a simple salad. Share your tweaks or photos in the comments! Save for later and pin your favorite step shots.​

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