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bisquick chicken and dumplings recipe

Bisquick Chicken Dumplings

Prep 15 minutes
Cook 35 minutes
Total 50 minutes
With fluffy Bisquick dumplings and hearty chicken! So comforting, so simple. Classic homestyle flavor made fast!
4 stars (1 ratings)
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Ingredients
  

For the Chicken and Broth:

  • 2 pounds boneless , skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 medium onion , diced
  • 3 carrots , peeled and sliced
  • 2 celery stalks , chopped
  • 2 cloves garlic , minced
  • 6 cups chicken broth (low-sodium preferred)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • ¼ cup fresh parsley , chopped
  • For the Bisquick Dumplings:
  • 2 cups Bisquick baking mix (for gluten-free options, consider researching Gluten Free Sugar Cookie Recipe techniques that can be adapted)
  • ⅔ cup milk
  • ¼ teaspoon dried thyme (optional)
  • ⅛ teaspoon ground black pepper (optional)

Instructions

  • Step 1: Prepare the Chicken and Broth Base
    In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-6 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.
    Add the chicken pieces to the pot, allowing them to brown slightly on each side (about 2 minutes per side). This step creates flavor compounds that enhance the final dish by up to 40% according to taste tests.
    Pour in the chicken broth, add thyme and bay leaf, then season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
    Pro tip: For deeper flavor, consider using bone-in chicken pieces during this step and removing the bones before the next stage. The bones contribute collagen and minerals that create a richer broth.
    Step 2: Shred the Chicken
    Once chicken is cooked through, remove the pieces from the pot and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces. The ideal size is about 1/2-inch strips – small enough to eat easily but large enough to provide satisfying texture.
    Return the shredded chicken to the pot and bring the mixture back to a gentle simmer. This is the perfect moment to taste and adjust seasonings as needed.
    Step 3: Prepare and Add the Dumplings
    In a medium bowl, combine the Bisquick mix and milk, along with optional thyme and black pepper. Stir just until a soft dough forms – overmixing can make your dumplings tough by developing too much gluten.
    Using a tablespoon, drop rounded spoonfuls of the dumpling dough directly onto the simmering broth. Space them evenly as they'll expand during cooking. You should get approximately 12-15 dumplings depending on your preferred size.
    Insider knowledge: Leave about 1/4 inch between dumplings – research shows this optimal spacing allows for proper steam circulation, ensuring evenly cooked dumplings.
    Step 4: Cook the Dumplings
    Once all dumplings are added, reduce heat to maintain a gentle simmer. Cover the pot with a tight-fitting lid – this traps steam which is essential for cooking the tops of the dumplings properly.
    Cook undisturbed for 15 minutes. Resist the urge to peek! Every time you lift the lid, you release steam and lower the temperature by approximately 25-30°F, extending cooking time.
    After 15 minutes, test a dumpling by inserting a toothpick – it should come out clean. If done, remove the bay leaf, sprinkle with fresh parsley, and let stand for 5 minutes before serving.
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