Easy Chicken and Bisquick Dumplings are a quick but hearty meal that will leave everyone going back for seconds!
You’ll love this easy chicken and Bisquick dumplings recipe for its tender chicken, fluffy dumplings, and the fact that it doesn’t take hours to make!
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There are many variations of chicken and dumplings recipes–the options are endless! You can make them on the stove top, in the Instant Pot, or in the Crock Pot. You can choose flat dumplings, fluffy dumplings, or biscuit dumplings. And honestly–I like them all!
But the best recipes for chicken and dumplings all have one thing in common–they should be easy to make yet full of comfort food goodness!
I’ve shared some of my favorite versions before…in fact, my pressure cooker chicken and dumplings recipe is one of the most popular recipes on this site!
That recipe uses flat, rolled dumplings, similar to a copycat Cracker Barrel chicken and dumplings recipe.
I have another recipe for making chicken and dumplings with noodles, and even a couple of recipes for using canned biscuits in my Crockpot chicken and dumplings with Grands biscuits and Instant Pot chicken and dumplings with canned biscuits.
So for this recipe, I wanted to share how to make fluffy “drop” dumplings using the original Bisquick dumplings recipe.
These are perfect for those who prefer more of a biscuit-like texture to their dumplings!
Drop dumplings are kind of like drop biscuits, because you just drop a scoop of dough into the broth to cook. I prefer to use Bisquick for these drop dumplings, because it’s really easy and the dumplings turn out perfectly! I just use the biscuit recipe on the Bisquick box, but cook them as dumplings!
This is similar to what I do when I cook chicken and Jiffy mix dumplings.
Want a pressure cooker version of this recipe? Check out my recipe for Instant Pot Chicken and Dumplings with Bisquick.
Need a gluten free version? Check out my recipe for Gluten Free Chicken and Dumplings!
How to Make Easy Chicken and Dumplings with Bisquick
In a stockpot or Dutch oven, saute some onions and diced ribs of celery in some olive oil.
Next, add some broth, chicken breast pieces, frozen veggies, and seasonings. Let that boil for a bit while you make the dumplings.
To prepare the dumplings, mix together some Bisquick baking mix and milk, just until it’s fully moistened and there aren’t any dry spots. You don’t want to overmix! Then let it set for a few minutes.
Go ahead and pull out the chicken (even if it isn’t totally cooked through yet) and shred or chop it. Add some homemade cream of chicken soup to the pot, as well as the shredded chicken. Return to a simmer or low boil.
Drop in the dumplings by the tablespoon-full. Let them simmer for a bit uncovered, then cover the pan and let them simmer a bit more. Then serve!
How Do You Know When Dumplings are Done?
The dumplings should be cooked through on the inside, just like a baked biscuit would be.
While the dumpling will be wet on the outside from cooking in the broth, the inside should be biscuit-like instead of wet and gummy.
- Dutch oven or stockpot
- 2 Tbsp olive oil
- 1/2 large onion, diced
- 2 ribs celery, sliced
- 4 cups chicken broth
- 1 cup water
- 1 lb boneless skinless chicken breasts (about one large or two medium breasts), each cut into 3-5 pieces (If very large, cut into 5 pieces; if medium, cut into 3 pieces)
- 1 1/2 cup frozen peas and carrots (or other preferred vegetables)
- 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground thyme
- 2 cups homemade cream of chicken soup
- 2 1/4 cup Bisquick baking mix
- 2/3 cup milk
- In a stockpot or Dutch oven, heat olive oil over medium-high heat. Add onions and celery, sauteeing until they begin to soften slightly.
- Add broth, water, chicken breast pieces, frozen peas and carrots, pepper, salt, and ground thyme.
- Bring to a boil, then reduce heat to simmer for about ten minutes while preparing dumplings.
- In a small mixing bowl, combine Bisquick and milk, stirring just until combined and no dry spots remain. Allow to rest for a few minutes.
- Remove chicken breast pieces from the simmering broth and transfer to a cutting board. Shred or chop the chicken. Note: The chicken may or may not be fully cooked through at this point. If the chicken is still undercooked, that's okay--go ahead and shred or chop it.
- Add the homemade cream of chicken soup and the shredded chicken to the pot and stir to combine, allowing the liquid to return to a simmer/low boil.
- Scoop Bisquick dough by rounded Tablespoon onto the simmering liquid. Simmer for 10 minutes uncovered, then for 10 minutes more covered.
- Remove from heat and serve.
- I like to use homemade cream of chicken soup because it's super quick and easy to make, uses normal ingredients, and adds great flavor. However, if you prefer canned cream of chicken soup, use one small can of condensed cream of chicken soup along with one can of water (to make about 2 cups).
- Feel free to use other frozen or fresh veggies as desired!
- Although you technically can freeze leftovers of this recipe, I don't really recommend it. The dumplings tend to fall apart more easily after freezing and the texture won't be quite the same.
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Amount Per Serving: Calories: 563Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 77mgSodium: 2284mgCarbohydrates: 55gFiber: 3gSugar: 11gProtein: 34g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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