Chicken and Dumplings with Bisquick: Quick Comfort Food Recipe

There’s nothing cozier on a cold day than a steaming bowl of chicken and dumplings. This easy, comforting recipe delivers tender chicken, a creamy broth, and light, fluffy Bisquick dumplings—perfect for weeknights when you want homemade flavor without a lot of fuss.

I learned to love dumplings watching my grandmother make them from scratch. When time is tight, this version using Bisquick gives that nostalgic taste with minimal effort. The dumplings turn out consistently fluffy and flavorful, and the stew is rich and satisfying.

You’ll Love This Bisquick Chicken and Dumplings Recipe

Ingredients For The Best Chicken and Dumplings made with Bisquick

The printable recipe is included below.

For the chicken and broth:

• ¼ cup unsalted butter
• 2 pounds boneless, skinless chicken thighs, cut into quarters
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups chicken stock
• 1 cup whole milk
• 1 (8 oz) can corn, drained
• 1 teaspoon thyme
• 3 teaspoons dried parsley
• Salt and black pepper to taste

For the Bisquick dumplings:

• 2 cups Bisquick (store-bought or homemade mix)
• ⅔ cup whole milk

Variations

• Use leftover cooked chicken or rotisserie chicken in place of raw thighs. Add the pre-cooked chicken when you add the corn and seasonings.
• Swap corn for frozen peas or green beans if you prefer.
• Use sage or poultry seasoning instead of thyme, or add a bay leaf while simmering and remove before serving.
• Stir shredded cheddar or Parmesan into the dumpling dough for a savory twist.

How to Make Chicken & Dumplings With Bisquick

1. Brown the chicken and cook the vegetables: In a Dutch oven over medium-high heat, melt the butter. Add the chicken and brown on all sides, about 6 minutes. Stir in the celery, carrots, onion, and garlic and cook 5 to 6 minutes more until the vegetables soften.
2. Build the stew: Sprinkle in the flour and cook, stirring, for about 4 minutes until the flour turns golden. Slowly pour in the chicken stock and milk while stirring to prevent lumps. Bring to a boil, then add the corn, thyme, parsley, and salt and pepper to taste.
3. Prepare the dumpling dough: In a bowl, whisk the Bisquick and ⅔ cup milk until a soft dough forms.
4. Cook the dumplings: Form the dough into ½-inch balls (use a small scoop or your hands) and drop them into the simmering stew. Cover, reduce heat to medium-low, and simmer 10 minutes or until the dumplings are set and cooked through. Stir gently before serving.