When it’s cold outside and comfort food calls, nothing beats a big pot of Bisquick chicken and dumplings. This one-pot wonder brings creamy broth, tender chicken, and fluffy dumplings together in a dish that’s pure warmth in a bowl. In this article, I’ll guide you through my favorite shortcut version of this Southern classic—perfect for busy nights or when you just want something nostalgic and filling. From my NYC kitchen to yours, we’ll keep it simple and stress-free, just like my grandmother did. Stick around for tips, variations, and why this recipe is a year-round favorite in my home.
Table of Contents
Table of Contents
The Comfort Food That Stays With You
A Classic from My Kitchen to Yours
I remember one particularly icy evening in January. My daughter came in red-cheeked from the cold, and I had nothing planned for dinner. I opened the fridge, spotted a tub of rotisserie chicken, and remembered Grandma’s dumplings—cloud-soft, buttery, and satisfying. That’s when this Bisquick chicken and dumplings recipe came to life in my kitchen. Using what I had on hand, I recreated that warmth, and it was a hit.
This dish is more than a meal; it’s a memory. Whether you’re snowed in or just want dinner on the table in under an hour, this recipe is your cozy lifesaver.
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Bisquick Chicken and Dumplings Recipe: The Ultimate Cozy Meal
- Total Time: 50 minutes
- Yield: 6 people 1x
Description
Bisquick Chicken and Dumplings is a hearty one-pot recipe packed with rotisserie chicken, vegetables, and fluffy dumplings. Perfect for busy nights or cozy winter dinners.
Ingredients
¼ cup (57 g) unsalted butter
1 large yellow onion, diced (about 1 ½ cups)
2 large carrots, diced (about ½ cup)
2 ribs celery, diced (about ½ cup)
2 tablespoons all-purpose flour
5 cups (40 oz) chicken broth
3 cups (420 g) rotisserie chicken, shredded
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper (optional)
2 cups (240 g) Bisquick™, store-bought or homemade
⅔ cup (163 g) whole milk
Fresh parsley, chopped for garnish
Instructions
1. In a large Dutch oven over medium heat, melt butter.
2. Add onion, carrots, and celery. Cook until softened, about 8–10 minutes.
3. Sprinkle flour over vegetables and stir to combine.
4. Gradually whisk in chicken broth until smooth.
5. Add chicken, salt, pepper, thyme, and cayenne (if using). Bring to a boil.
6. In a bowl, mix Bisquick and milk until a soft dough forms.
7. Drop spoonfuls of dough into boiling soup.
8. Cover and reduce heat to medium-low. Cook for 10 minutes.
9. Uncover and simmer for another 10 minutes until dumplings are cooked through.
10. Garnish with chopped fresh parsley and serve hot.
Notes
You can prepare the soup base in advance and refrigerate for up to 2 days. Add dumplings just before serving for best texture. If using leftover turkey or plant-based protein, ensure it’s pre-cooked.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 418
- Sugar: 3g
- Sodium: 925mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
What Makes This Version So Easy (and So Good)
Most dumpling recipes require hours—boiling, simmering, mixing from scratch. But not this one. Bisquick steps in like a culinary superhero. Two ingredients: Bisquick mix and milk. That’s it. Drop spoonfuls onto a bubbling pot, cover, and in 20 minutes you’ve got golden, fluffy dumplings floating in a creamy, flavorful broth.
Rotisserie chicken means no raw meat or cooking ahead. If you’ve made my Pasta Chips recipe, you know I’m all about quick wins that don’t sacrifice flavor. And this one’s a winner—savory, rich, with just a hint of cayenne kick if you’re feeling bold.
Stay tuned, where we’ll walk through the essential ingredients, smart swaps, and how to make your own Bisquick if you’re out.
Ingredients, Substitutions & Smart Tips
What You’ll Need to Make It Happen
This bisquick chicken and dumplings recipe comes together with easy-to-find ingredients you probably already have in your kitchen:
- ¼ cup (57 g) unsalted butter – Adds rich flavor and smooth texture to the base.
- 1 large yellow onion (1 ½ cups diced) – Adds sweetness and depth.
- 2 large carrots (½ cup diced) – Brings color and subtle earthy flavor.
- 2 ribs celery (½ cup diced) – Adds crunch and aromatic balance.
- 2 tablespoons all-purpose flour – Helps thicken the broth just right.
- 5 cups chicken broth – Forms the heart of the soup; rich and warming.
- 3 cups shredded rotisserie chicken – Fast, flavorful, and no cooking required.
- ½ teaspoon kosher salt + ½ teaspoon ground black pepper – For balanced seasoning.
- ½ teaspoon dried thyme – Adds a comforting, herbaceous note.
- ¼ teaspoon cayenne pepper (optional) – For a gentle, warming heat.
For the dumplings:
- 2 cups Bisquick mix (store-bought or homemade) – The shortcut to fluffy dumplings.
- ⅔ cup whole milk – Combines with Bisquick to form a soft dough.
- Fresh parsley (optional garnish) – Adds freshness and color to finish.
Swaps That Still Work Wonders
Parsley – Use dried parsley or skip it entirely; it’s just for garnish.
Chicken – Use cooked, shredded turkey or baked chicken if rotisserie isn’t available.
Milk – Unsweetened oat or almond milk works in a pinch for the dumplings.
Broth – Chicken stock is a fine substitute; just watch for saltiness.
Butter – Use olive oil if needed, though butter brings better flavor.
Cayenne – Leave it out or replace with smoked paprika for warmth without heat.
Flour – Gluten-free flour can substitute if you’re avoiding wheat.
How to Make Bisquick Chicken and Dumplings Step by Step
Simple Steps, One Pot, All Flavor
This bisquick chicken and dumplings recipe is designed for busy weeknights or lazy Sundays. No complicated prep, no stress—just a warm, delicious meal on the table in under an hour.
Here’s how to make it, step by step:
- Melt the butter
In a large Dutch oven over medium heat, melt ¼ cup of unsalted butter. This will give the soup a rich base and help soften the vegetables. - Add the vegetables
Stir in 1 diced yellow onion, 2 diced carrots, and 2 diced celery ribs. Let them cook down for about 8–10 minutes, stirring occasionally until they’re softened and fragrant. - Sprinkle the flour
Add 2 tablespoons of flour and stir well. It should coat the vegetables and form a light paste. This step thickens the soup later. - Slowly pour in the broth
While stirring or whisking, slowly add 5 cups of chicken broth. Whisk continuously to avoid lumps and create a smooth, creamy base. - Add the chicken and spices
Mix in 3 cups of shredded rotisserie chicken. Then add ½ teaspoon each of salt, pepper, and thyme. If using cayenne, toss in ¼ teaspoon for gentle heat. - Bring to a boil
Turn the heat up and let the soup come to a rolling boil. This is key before adding dumplings.
Make and Add the Dumplings
Once the soup is boiling, it’s time to make those soft dumplings.
- Prepare the dumpling dough
In a medium bowl, stir together 2 cups of Bisquick and ⅔ cup of whole milk until a soft dough forms. No overmixing—just until combined. - Drop spoonfuls into the soup
Use a spoon to gently drop small mounds of dough onto the surface of the boiling soup. Space them out slightly so they have room to expand. - Cover and simmer
Cover the pot and reduce the heat to medium-low. Let it cook covered for 10 minutes. Don’t lift the lid—this traps steam and helps the dumplings puff up. - Uncover and finish cooking
Remove the lid and continue simmering for another 10 minutes. Dumplings should be cooked through, golden on top, and fluffy inside. Test one by inserting a toothpick—it should come out clean. - Garnish and serve
Sprinkle with fresh chopped parsley and serve hot. Ladle into bowls and enjoy the warmth in every bite.
This method keeps cleanup to one pot and brings the family running to the table.
Storing, Reheating & Make-Ahead Tips
How to Store Bisquick Chicken and Dumplings the Right Way
Leftovers? Lucky you. This bisquick chicken and dumplings recipe makes excellent next-day comfort food—if you store it right.
- Let it cool: Before storing, allow the soup to cool to room temperature. This prevents condensation and keeps the texture just right.
- Use airtight containers: Transfer the soup (with or without the dumplings) into a tightly sealed container. It’ll stay fresh in the refrigerator for up to 3 days.
- Store dumplings separately (optional): While not required, keeping dumplings separate from the broth can help them stay a little firmer when reheating.
Reheat gently on the stovetop over low to medium heat until warmed through. You can also microwave individual portions—just go slow and stir halfway to avoid hot spots.
Can You Make This Recipe Ahead of Time?
Absolutely. Here’s how to save time without sacrificing freshness:
- Make the soup base ahead: Prepare everything up to the point of adding the dumplings. Let it cool and store it in the fridge for 1–2 days.
- Add dumplings fresh: When ready to serve, bring the soup back to a boil. While it’s heating, mix your Bisquick and milk. Drop the dumplings in and follow the same 20-minute cook time.
- Freeze the base, not the dumplings: You can freeze the soup portion for up to 2 months, but dumplings don’t freeze well raw or cooked. Make them fresh when you’re ready. For safe freezing practices, refer to USDA’s guide on freezing soups and stews.
This dish is ideal for meal preppers, busy families, and anyone who loves a warm bowl of goodness without making a mess every night. Pair it with a crisp salad or enjoy solo—either way, it’s satisfying and stress-free.
FAQ: Bisquick Chicken and Dumplings Recipe Simplified
1. Can I use homemade Bisquick instead of the boxed mix?
Yes, absolutely. Homemade Bisquick works just as well and is free from preservatives. Just mix all-purpose flour, baking powder, salt, and a bit of shortening or butter. The result is soft, fluffy dumplings that taste just like the classic.
2. How do I know when the dumplings are fully cooked?
Dumplings usually take about 20 minutes total. They should be puffed up, golden on top, and no longer doughy in the center. Insert a toothpick into the middle of one—if it comes out clean, they’re done.
3. Can I freeze chicken and dumplings?
You can freeze the soup portion (broth, veggies, and chicken) for up to 2 months. However, it’s best to make dumplings fresh. They tend to become mushy or break apart when frozen and reheated.
4. What other protein can I use besides chicken?
Leftover turkey is a great swap, especially around the holidays. You can also use cooked shredded pork or plant-based alternatives. Just make sure it’s already cooked, since the recipe doesn’t include time for raw meat.
