bisquick chicken and dumplings recipe
The Best bisquick chicken and dumplings recipe
I love this recipe because it’s so versatile. You can serve it as a weeknight dinner or make it for a holiday feast, and it never disappoints. The dumplings are light but hearty, and the chicken soaks up the flavor from the broth without being heavy. Plus, it’s a great way to use up leftover chicken or even frozen meat if you’re short on time. My kids especially love it because it’s comforting but not too heavy—just enough to satisfy without making them feel sluggish. And honestly, there’s something satisfying about making dumplings from scratch, even if it’s just a few simple ingredients. It’s a little extra effort, but it makes the whole dish feel special.
Classic Bisquick Chicken and Dumplings
A comforting, one-pot dish where tender chicken simmers in a rich tomato-based sauce, topped with fluffy Bisquick dumplings. Perfect for a cozy weeknight meal.
🥘Ingredients
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 cup chicken broth
- 1 cup Bisquick
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup Bisquick
- 1/2 cup water
- 1/2 tsp salt
👨🍳Directions
-
1
Preheat oven to 375°F. In a Dutch oven, brown the chicken pieces in batches over medium-high heat until golden (about 5 minutes per batch). Remove and set aside. -
2
In the same pot, add chicken broth, tomato sauce, thyme, and bay leaf. Return chicken to the pot and bring to a simmer. Reduce heat to low and let it cook for 15 minutes, or until chicken is fully cooked and sauce thickens slightly. -
3
While the sauce simmers, prepare the dumplings by mixing Bisquick, water, and salt in a bowl until smooth. Let the mixture rest for 5 minutes. -
4
Once the chicken is cooked, spoon dumpling mixture into the pot, one at a time, using a spoon. Cover the pot and transfer it to the oven. Bake for 15–20 minutes, or until dumplings float to the top and are puffed.
🔧Equipment
- Large Dutch oven
- Mixing bowls
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Bisquick Chicken and Dumplings Works
❓ Frequently Asked Questions About Bisquick Chicken and Dumplings
How do I adjust the recipe for dietary restrictions like gluten-free or dairy-free?
If you’re avoiding gluten, swap the Bisquick biscuit mix for a gluten-free flour blend and ensure your broth is dairy-free. For a dairy-free version, omit the butter in the dumpling dough and use olive oil instead. Always check labels on spices and broths to confirm they’re free of hidden gluten or dairy.
Can I use chicken thighs instead of breasts, and will the dish taste different?
Yes, thighs add richer flavor and stay juicier, especially when roasted or pan-seared. The dish’s texture and taste won’t differ drastically, but thighs may render slightly more fat, which can enhance the dumpling’s softness if reduced in the broth.
What if I don’t have a pressure cooker or Instant Pot, and I want to cook the dumplings quickly?
Skip the pressure cooking step entirely. Simmer the dumplings in the broth for 15–20 minutes over medium heat, stirring occasionally. They’ll float to the top when fully cooked. For extra crispiness, let them rest 2 minutes before serving.
How can I make sure the dumplings don’t stick to the pot?
Use a thin layer of butter or oil in the pot before adding the dumpling dough. Stir frequently while cooking, and avoid overcrowding the pan. A splash of broth in the pot can also help prevent sticking.
Can I prep the chicken and dumplings ahead of time, and how should I store them?
Yes, you can cook the chicken separately and refrigerate it for up to 2 days. Reheat it in a skillet with a little broth before assembling. Store the dumplings in the broth in an airtight container for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed to keep them tender.
