Chicken and Dumplings With Bisquick Recipe: Fluffy Biscuit Pockets in Rich Broth

This hearty dish brings comfort in every spoonful, with tender chicken and fluffy biscuit dumplings swimming in a rich, savory broth. The Bisquick shortcut makes it surprisingly simple to achieve that perfect texture.

Ready in under an hour, this recipe delivers restaurant-quality results without the fuss. The dumplings puff up beautifully, soaking in the flavorful broth as they cook.

Ingredients for Chicken and Dumplings with Bisquick

Tender chicken and fluffy Bisquick dumplings in a savory broth require these staples.

The chicken is key here. Bone-in, skin-on thighs add depth, but boneless works for speed. Costco has great bulk options, while Whole Foods offers high-quality organic. For the broth, low-sodium lets you control the salt. Bisquick is non-negotiable for that fluffy texture—original variety is best (the heart-smart version changes the rise).

Short on time? Pre-cut mirepoix from the grocery store saves chopping. No thyme? Poultry seasoning at half the amount works. Whole milk is ideal for the dumplings, but 2% in a pinch still yields good results. The bay leaf can be skipped if you don’t have it, but it adds a subtle complexity worth including.

Leftovers keep 4-5 days refrigerated, though the dumplings soften over time. Freeze without dumplings for 3 months—add fresh Bisquick topping when reheating. Always store broth and chicken submerged to prevent drying.

Step-by-Step Instructions for Chicken and Dumplings With Bisquick

Here’s the method that delivers tender chicken and fluffy dumplings in a rich, velvety broth.

Step 1: Sear the Chicken and Sauté the Aromatics

Heat 2 tablespoons of the 0.5 cup unsalted butter in a large Dutch oven over medium-high heat until melted and foaming. Add the 1.5 lb chicken thighs and 1 lb chicken breast, seasoned with 1 tsp salt and 0.5 tsp black pepper, and sear for 5-6 minutes until golden brown on all sides.

Remove the chicken and set aside. In the same pot, add the 1 whole yellow onion, 2 whole carrots, and 2 whole celery stalks. Sauté for 4-5 minutes until the onion is translucent and the vegetables begin to soften. Stir in the 3 cloves garlic cloves and cook for 30 seconds until fragrant.

Step 2: Build the Rich Broth Base

Sprinkle the 0.25 cup all-purpose flour over the vegetables and stir for 1-2 minutes to cook off the raw flour taste. This creates a smooth, thickened base for the broth. Slowly pour in the 6 cups chicken broth while whisking constantly to prevent lumps.

Add the 1 tsp dried thyme, 1 tsp dried parsley, and 1 whole bay leaf. Return the chicken to the pot, ensuring it’s mostly submerged in the broth. Bring to a boil, then reduce heat to medium-low and let it simmer for 20 minutes until the chicken is fork-tender.

Step 3: Shred the Chicken and Prepare the Broth

Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Discard the bay leaf from the broth. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning with additional salt and black pepper if needed.

Bring the broth to a gentle simmer over medium heat. This ensures the dumplings will cook evenly and absorb the rich flavors of the broth as they rise to the surface.

Step 4: Prepare and Cook the Bisquick Dumplings

In a medium bowl, combine the 2 cups Bisquick baking mix and 0.75 cup whole milk. Stir with a fork just until the dough comes together—it will be thick and slightly sticky. Do not overmix, as this will make the dumplings tough.

Drop the dough in 8-10 equal portions onto the surface of the simmering broth. Cover the pot with a tight-fitting lid and cook for 15-18 minutes without lifting the lid. The dumplings are done when they are pale golden on top and a toothpick inserted into the center comes out clean.

Step 5: Rest and Serve

Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the dumplings to set fully and the flavors to meld together. The broth should be thick and rich, coating the back of a spoon.

Ladle the chicken and dumplings into bowls, ensuring each serving has a generous amount of broth. Garnish with a sprinkle of dried parsley for a pop of color and freshness. Serve immediately while hot.

Serving Suggestions for This Recipe

Garnish for Freshness

Add a sprinkle of dried parsley or fresh flat-leaf parsley right before serving for a pop of color and brightness. A pinch of black pepper on top adds subtle heat that complements the rich broth. 🌿

Bread for Dipping

Serve with warm cornbread or biscuits to soak up the flavorful broth. I love using Pillsbury biscuits for convenience—they bake in 12-15 minutes while the dish rests. The buttery texture pairs perfectly.

Side Salad Balance

A light green salad with a tangy vinaigrette cuts through the richness. Toss mixed greens with cherry tomatoes and red onion, then drizzle with balsamic dressing. The acidity refreshes your palate between bites.

Vegetable Pairings

Steamed green beans or roasted Brussels sprouts add a crisp contrast to the soft dumplings. Toss with olive oil and garlic powder, then roast at 400°F for 20 minutes. Simple and satisfying. ✨

Cheese for Depth

For a richer finish, sprinkle shredded cheddar or Parmesan over the dumplings just before serving. The cheese melts slightly into the broth, adding a savory depth that elevates the dish.

Herb Infusion

Stir a pinch of fresh thyme or rosemary into the broth before ladling. This adds an aromatic layer that makes the dish feel gourmet with minimal effort.

Frequently Asked Questions