An old fashion southern comfort food like this easy Bisquick chicken and dumplings recipe hits the spot with creamy sauce and fluffy dumplings! This simple yet flavorful stew will be ready in about an hour.
I’ve made this easy one-pot meal for years, and this ultimate comfort food never fails!
The perfect combination of chicken, vegetables and a rich creamy broth creates a delicious and cozy meal. Top it off with fluffy dumplings made with Bisquick, and you have a hearty dish that will satisfy any appetite. Serve this dish with a side of hot biscuits and butter, and you’ll have a meal that everyone will remember.
- Bisquick mix – The Bisquick is an easy way to make amazing dumplings. If Bisquick isn’t something you will use very often then buy the individual biscuit packages and substitute the milk with water. This recipe uses the original dumpling recipe from the box; 2 cups Bisquick and 2/3 cups milk.
- Butter – always use salted butter for this recipe.
- Milk – You can use whole or low-fat milk. In a pinch evaporated milk gets the job done, just add a little water to it first.
- Apple juice – Use unsweetened apple juice. If you don’t use the whole bottle, freeze the remaining in ice cube trays.
- Whole roasted chicken – A precooked rotisserie chicken makes this a quick and easy stew. You can also use a combination of skinless chicken breasts and chicken thighs.
- Chicken stock – Use reduced-sodium canned or homemade chicken broth.
- Frozen peas – if all you use canned peas then put them into the stew a couple of minutes before done so they don’t get mushy.
- Frozen carrots – If using canned carrots, heat first then add to the stew a couple of minutes before the stew is ready. By all means, use fresh carrots if you have them, but they will need to cook longer.
- Salt and pepper to taste.
How To Make This Recipe
Step One: In a medium bowl, mix Bisquick, butter, apple juice, and milk until the dough is just moistened and forms a soft dough. For tender dumplings, do not over-mix the dough. Set aside the dumpling mix while preparing the sauce.
Step Two: In a 4-5 quart Dutch Oven or Stockpot, heat 1 cup milk and stir in 2 tablespoons of Bisquick Mix. Stir well until the mixture is smooth. This will be the base for the creamy sauce.
Step Three: Add the carrots, peas, and chicken stock and cook on medium heat for 10 minutes.
Step Four: Add the pre-cooked chicken. Bring sauce to a simmer.
Step Five: Use a spoon or cookie scoop to drop dumplings dough balls onto the stew, don’t push them down into the liquid.
Step Six: Cook uncovered over low heat for 10 minutes; cover and cook for an additional 15 minutes
Serve this dish with a side of hot biscuits and butter, and you’ll have a meal that everyone will remember.
How to Store Leftovers
The stew is best eaten when made, but you can refrigerate any leftovers for a day or two. The dumpling might get a little mushy on the reheat, but they are still good.
Use cornstarch and water to thicken the sauce. Mix about half a cup of water and one tablespoon of cornstarch, Bring the broth to a slow boil and stir into the cornstarch mixture.
Yes, Cut the biscuits into small pieces and drop them into the broth to cook.
Yes, start by cooking the broth and vegetables in the slow cooker. If using rotisserie chicken, cut up the chicken and set it aside. Make the dumpling dough or use store-bought biscuit dough, then drop it into the slow cooker on top of the chicken and broth. Cook on low for another 2-3 hours until the dumplings are cooked throughly.
More Hearty and Classic Stews to Try
Chicken and Dumplings
- 2 cups Bisquick mix
- 1 tablespoon butter melted
- ½ cup milk
- ¼ cup apple juice
- 1 cup milk
- 2 tablespoons Bisquick
- 3 cups chicken stock
- 1 cup frozen peas
- 1 cup sliced frozen carrots
- 1 whole precooked rotisserie chicken skin removed and torn into large chunks.
- Salt and pepper to taste
- In a medium bowl mix Bisquick, butter, apple juice, and milk until the dough is just moistened and forms a soft dough. For tender dumplings, do not over mix the dough. Set a side the dumpling mix for while preparing the sauce.
- In a 4-5 quart Dutch Oven or Stockpot heat 1 cup milk and stir in 2 tablespoons of Bisquick Mix. Stir well until the mixture is smooth. This will be the base for the creamy sauce.
- Add the carrots, peas, and chicken stock and let cook on medium heat for 10 minutes.
- Add the pre-cooked chicken. Bring sauce to a simmer.
- Use a spoon or cookie scoop to drop the dough balls onto stew, don’t push down into the liquid.
- Cook uncovered over low heat 10 minutes, cover and cook for an additional 15 minutes
- If you have some chicken in the fridge and a little time go ahead and cook your own chicken. Rub a little olive oil or butter under the skin and season with salt and pepper. After seasoning the chicken, pan-fry or roast. When thoroughly cooked, skin and cut the chicken up into large pieces.
- Short on time? Follow the recipe and buy an already-cooked whole chicken from a hot bar or deli counter at your local grocery store. Skin and cut the chicken up into large pieces.
- Undercooking will result in doughy Bisquick Dumplings. Check by inserting a toothpick into the dumpling and if it comes out clean the dumplings are ready
- Overcooking will result in a hard dumpling. Cooking for a total of about 20 minutes will result in fully cooked but still soft Bisquick dumplings.
- Boiling or a fast simmer instead of a slow simmer can cause the dumplings to disintegrate.
- To check if the dumplings are cooked, insert a toothpick into the dumplings, and if it comes out clean, viola! the dumplings are done.