bisquick chicken and dumplings recipe
The Best bisquick chicken and dumplings recipe
Oh, there’s nothing quite like a good Bisquick Chicken and Dumplings to warm up a cold winter night—or a lazy Sunday afternoon when the kids are home from school. I started making this recipe years ago when I was trying to keep things simple but still hearty for our family. It’s that kind of dish that feels like home, with all the cozy flavors without the fuss of a full roast or stew. The Bisquick gives it that perfect blend of buttery richness and tender texture, while the chicken stays juicy and the dumplings float just right, like little pillows of fluff. My kids—especially my teenage boys—always ask if we can make it again after a big meal, and honestly, it’s one of those recipes that feels like a comfort food classic, yet still feels fresh when you make it from scratch.
What I love most about this recipe is how adaptable it is. It’s great for a family dinner when everyone’s hungry, but it also works perfectly for a quick lunch or even a light meal on a busy weeknight. The Bisquick helps cut down on prep time, but it doesn’t skimp on taste—it’s like having a shortcut to a restaurant-quality dish. Plus, it’s got that subtle health boost from the whole wheat Bisquick, which gives it a little extra fiber and nutrients without making it feel like a “healthy” meal. My kids don’t even notice the difference, and honestly, neither do I. It’s the kind of meal that feels indulgent but still feels nourishing, and that’s what makes it so special. Whether it’s for a holiday gathering, a weeknight family meal, or just because we’re all craving something warm and satisfying, this recipe never lets me down.
Bisquick Chicken and Dumplings
A comforting classic featuring tender chicken in a creamy tomato-based sauce, served with fluffy Bisquick dumplings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup Bisquick
- 1 cup whole milk
- 1 cup chicken broth
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp dried thyme
- 1 bay leaf
- ½ cup chicken broth (additional if needed)
- 1 cup Bisquick
- 1 egg
- ½ cup milk
- 1 tsp baking powder
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a large pot, heat olive oil over medium heat. Add chicken pieces, garlic powder, paprika, salt, and pepper. Cook for 5-7 minutes until chicken is cooked through.
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2 In a separate bowl, mix Bisquick, egg, milk, and baking powder for the dumplings. Set aside.
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3 In the same pot, add onion and cook for 2-3 minutes until softened. Pour in tomato sauce, chicken broth, and thyme. Stir in bay leaf. Bring to a boil.
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4 Once boiling, reduce heat to low. Add cooked chicken to the sauce. Stir in dumpling mixture, one spoonful at a time, until fully incorporated.
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5 Cover the pot and simmer for 15-20 minutes, stirring occasionally, until dumplings are puffed and sauce thickens.
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6 Remove bay leaf. Adjust seasoning if needed. Serve hot.
🔧Equipment
- Large pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bisquick Chicken and Dumplings Works
This Bisquick Chicken and Dumplings recipe is a total crowd-pleaser because it’s simple enough to whip up in one afternoon while keeping the kitchen from feeling like a mess. It’s the kind of dish that feels special without needing fancy ingredients or hours of prep, which is why it’s always my go-to for family gatherings—whether it’s a casual Sunday dinner or a last-minute potluck. Plus, the fluffy dumplings and rich broth make it feel indulgent, but the ease of the recipe means you won’t stress over perfection. It’s the kind of comfort food that brings everyone together, and honestly, it’s what I turn to when I need a reliable, hearty meal that doesn’t require a lot of effort.
❓ Frequently Asked Questions About Bisquick Chicken and Dumplings
What is the primary ingredient that makes Bisquick a good base for chicken and dumplings?
Bisquick is primarily a blend of all-purpose flour, vegetable oil, baking powder, and salt, which makes it a convenient and flavorful base for chicken and dumplings. Its neutral taste and ability to absorb moisture help create a tender, fluffy dumpling texture while keeping the dish rich and savory.
Can I substitute Bisquick with another flour blend for this recipe?
Yes, you can substitute Bisquick with a similar all-purpose flour blend containing baking powder (like King Arthur Flour’s “Flour Mix” or a homemade version with baking powder). However, ensure the ratio of baking powder to flour is comparable to Bisquick’s (typically 1–2 teaspoons per cup of flour). Adjusting liquid and fat slightly may also help achieve the right consistency.
How do I ensure the dumplings turn out fluffy and not dense?
For fluffy dumplings, follow these tips: – Chill the dough (if using a homemade mix) for 30 minutes before rolling—this helps with texture. – Use cold butter or oil when mixing the dough to prevent overworking. – Don’t overfill the pot—leave space for the dumplings to rise. – Drop spoonfuls of dough (about 1 tablespoon each) rather than scooping large pieces to avoid sinking. – Simmer gently—avoid boiling vigorously to prevent them from breaking.
Why might my Bisquick chicken and dumplings have a gummy or sticky texture?
A gummy or sticky texture often happens due to: – Overmixing the dough (use a fork or your hands lightly to avoid gluten development). – Too much liquid (reduce broth or milk slightly if the dumplings are sticking to the pot). – Not enough fat (add a little more butter or oil to help bind the dough). – Poorly chilled dough (if homemade, ensure it’s cold before rolling). – Using Bisquick with expired baking powder (check the date—old baking powder can make dough dense).
Can I make this recipe ahead of time and reheat it?
Yes, you can prepare the chicken and dumplings in advance, but follow these steps for best results: – Make the dumpling dough ahead (store in the fridge for up to 2 days or freeze for longer). – Cook the chicken and broth first, then add the dumplings when ready to serve. – Reheat gently in a pot over medium-low heat, stirring occasionally, until hot. Avoid boiling hard to prevent soggy dumplings. – For frozen dumplings, drop them into simmering broth (not boiling) and cover to steam until tender (~10–12 minutes).
