Chicken and Bisquick Dumplings
When comfort food calls, nothing answers quite like a steaming bowl of chicken and dumplings.
This Bisquick version is the ultimate shortcut to homestyle goodness without the fuss—fluffy, pillowy dumplings floating in rich, savory broth with tender chunks of chicken. It’s basically a hug in a bowl!
What makes this recipe special is how quickly it comes together while still delivering that slow-cooked, made-with-love flavor.
The dumplings puff up beautifully as they steam, soaking up all that chicken goodness while staying light and tender. It’s the perfect solution for busy weeknights when you need something hearty that doesn’t take hours to prepare.
Ingredients
- 1 pound chicken tenders, diced
- ½ onion, finely diced
- 32 ounce container chicken stock
- 1 packet chicken gravy mix (or cream of chicken soup)
- 1 cup milk (or half & half)
- 1 cup frozen peas and carrots (optional)
- 2 cups Bisquick baking mix
- ⅔ cups warm water
- salt and pepper, to taste
Steps
- Place a large pot on stove over medium-high heat. Add 1 pound diced chicken tenders, ½ finely diced onion, and 32 ounces chicken stock. The stock should completely cover the chicken – add a splash more if needed.
- Cook until onions turn translucent and chicken is no longer pink, about 6-8 minutes. You’ll know the chicken is done when it reaches an internal temperature of 165°F (74°C) and easily shreds when pressed with a fork.
- In a small bowl, whisk together 1 packet chicken gravy mix and 1 cup milk until completely smooth with no lumps. This creates a slurry that will thicken your broth without clumping.
- Pour the gravy-milk mixture into the pot. Stir continuously and bring up to a gentle boil to thicken slightly. You’ll notice the broth changing from thin and watery to slightly creamy with a silky texture.
- Add 1 cup frozen peas and carrots (if using) and stir. The residual heat will thaw them perfectly – no need to defrost beforehand.
- In a medium bowl, combine 2 cups Bisquick baking mix with ⅔ cups warm water. Stir just until combined – about 15 strokes. The mixture should be soft and slightly sticky. Overmixing will make tough dumplings.
- Drop tablespoonfuls of the Bisquick mixture into the simmering pot, spacing dumplings as evenly as you can. Aim for about 12-14 dumplings total. A cookie scoop works perfectly for consistent sizing.
- Cover pot tightly with a lid and reduce heat to medium-low. Steam dumplings for 8-10 minutes until they’ve doubled in size and are no longer doughy in the middle. Resist the urge to peek during cooking – the steam is crucial for proper dumpling texture!
- Test a dumpling by cutting it in half – it should be light and fluffy throughout with no raw dough in the center. Season the entire mixture with salt and pepper to taste. Remove from heat and serve immediately while hot.
Smart Swaps
- Swap half & half for milk for a creamier, richer broth
- Use rotisserie chicken instead of chicken tenders to save time (add with the gravy mix)
- Try fresh thyme (1 tablespoon) and bay leaf (1 leaf) for enhanced flavor
- Add ¼ teaspoon garlic powder to the dumpling mix for savory dumplings
Make It Diabetes-Friendly
- Use reduced-sodium chicken stock (saves approximately 40% sodium per serving)
- Replace regular Bisquick with Bisquick Heart Smart (reduces fat by 28% per serving)
- Substitute unsweetened almond milk for regular milk (reduces carbs by 11g per cup)
- Increase the protein-to-carb ratio by adding an extra 4 ounces of chicken while keeping dumpling portions modest
- Serve with a side of non-starchy vegetables like steamed broccoli to fill your plate while managing carb intake
Pro Tips
- For extra-fluffy dumplings, let the batter rest for 5 minutes before dropping into the pot
- The broth thickens as it cools – if too thick, thin with additional warm chicken stock
- For a time-saving freezer meal, prepare everything except the dumplings, freeze, then just make fresh dumplings when reheating
- Test dumpling doneness by inserting a toothpick – it should come out clean with no wet batter