This Bisquick chicken and dumplings is crazy delicious comfort food. A homemade creamy chicken soup loaded with juicy chunks of chicken, tender vegetables, just the right herbs and spices, and wonderful, easy-to-make dumplings!
When you’re craving old-fashioned, good as Grandma’s Sunday supper, food, this is your recipe!
Check out all of my Bisquick recipes! I love using Bisquick to make easy and delicious dinner recipes. Some of my family’s favorites that we make on repeat are, impossible cheeseburger pie, Bisquick chicken pot pie, and Bisquick Taco Bake!
What I Love About Bisquick Chicken And Dumplings
- Velvety flavorful chicken soup.
- Lots of chicken and veggies.
- Light as air, fluffy dumplings!
Bisquick Chicken And Dumplings Ingredients
- Butter: Use either salted or unsalted butter.
- Onion: Use yellow onion.
- Garlic: When sautéed the garlic adds a mellow flavor.
- Celery: Â Adds texture and a bit of natural saltiness.
- Carrot:Â Adds a subtle natural sweetness.
- Flour: Thickens the broth.
- Chicken Broth: Use a low-sodium broth so you can control the salt.
- Better Than Bouillon (Chicken Flavored): Fortifies the chicken flavor of the broth.
- Bay Leaves: Adds a very mild flavor that enhances other soup flavors.
- Thyme Leaves: Â Adds a subtle savory earthy flavor.
- Poultry Seasoning: Adds just the right flavor blend.
- Salt + Black Pepper
- Russet Potato: My favorite type of potato. I love the creaminess of these potatoes and how as the cook, they add a nice thickness to the soup.
- Cooked Chicken: I like the Rotisserie chicken in this recipe.
- Petite Peas: Traditionally in chicken and dumping but you can omit if you’re a pea-hater.
- Heavy Cream: Â Creates a velvety mouth feel.
Dumplings
- Bisquick Mix
- Milk: Adds richness to the dumplings.
Garnish
- Fresh Parsley or Thyme: Â Adds an herbaceous freshness.
Tips
- Making the roux: A roux is made by whisking together a fat, typically butter or oil, and flour. The key is to whisk like crazy. Once your mixture is smooth, it’s important to let it cook for a minute to break down the flour a bit. Then, GRADUALLY add in the liquid, once again whisking to keep it smooth.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This chicken and dumplings bisquick can be stored in the fridge for up to 3-4 days.
- Can You Freeze This? Yes, just be aware that since there is heavy cream included, it might not hold its texture perfectly. Cream sometimes splits when it freezes. The overall dish might be very thick when you reheat it as well. Loosen it up with some extra chicken stock if you need to.
- Make-Ahead Tips: One of the best ways to make this Bisquick chicken and dumplings ahead of time is to make it up to the point where you add the cream. Cut the chicken and store it in the fridge with the broth with the veggies. When you’re ready for it, bring it up to temperature in the slow cooker and carry on with the peas, parsley, and cream.
- Food Safety: The FDA guidelines instruct that this crockpot chicken and dumplings recipe should keep for 3-4 days in the fridge.
How To Make Chicken and Dumplings Bisquick
- Saute the onions on the melted butter.
- Saute the veggies. Then add garlic. Whisk in flour.
- Add broth, seasonings, and potatoes. Boil.
- Add chicken, peas, and heavy cream. Drop spoonfuls of the dough and continue to simmer.
- Remove from heat and serve.
***See the full instructions below.
More Fabulous Bisquick Recipes
- Bisquick Sausage Balls
- Bisquick Breakfast Casserole
- Bisquick Biscuits
- Bisquick Zucchini Pie
- Bisquick Pizza Crust
- Bisquick Chicken Fingers
- Bisquick Dumplings
Bisquick Chicken And Dumplings
This Bisquick Chicken and Dumplings is crazy delicious comfort food. A homemade creamy chicken soup loaded with chicken, veggies, & easy-to-make dumplings!
Servings: 6 servings
Ingredients
Chicken Soup:
- 1/4 cup butter
- 1 small onion diced
- 1 tablespoon garlic, minced
- 2 cups celery, diced
- 1 cup carrot, cubed
- 1/4 cup all-purpose flour
- 4-6 cups low sodium chicken broth
- 1 heaping tablespoon chicken flavored, Better Than Bouillon
- 1 dried bay leaves
- 1 teaspoon dried thyme leaves
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 large russet potato, peeled and cubed
- 4 cups cooked cubed or shredded chicken
- 1 cup frozen petite peas, thawed
- 1-2 cups heavy cream
Dumplings:
- 2 cups Bisquick Mix
- 2/3 cup milk
Garnish:
- 2 tablespoons fresh parsley or thyme, chopped
Instructions
- In a large soup pot or Dutch oven melt the butter (1/4 cup) over medium heat. Stir in the onion (1) and sauté until it begins to soften, about 5 minutes.
- Add celery (2 cups), and carrots (1 cup), then continue sauté until they begin to soften, stir frequently, about 5-8 minutes. Add the garlic (1 tablespoon) and continue to sauté, stirring frequently, until fragrant, about 1 minute. Whisk in flour (1/4 cup) and continue to cook for 1 minute.
- Add the broth (4-6 cups), Better than Bouillon (1Â heaping tablespoon), bay leaf (1), dried thyme (1Â teaspoon), poultry seasoning (1 1/2Â teaspoons), salt (1Â teaspoon), black pepper (1/8Â teaspoon), and potatoes (1) to the pot and bring to boiling then, immediately reduce heat, and gently simmer until potatoes are almost done.
- Add chicken (4Â cups), peas (1Â cup), and heavy cream (1-2Â cups), and continue to simmer (do not boil), until potatoes are just about fork tender.
Make The Dumplings:
- After you put the potatoes in the pot, begin the dumplings. In a small mixing bowl, combine Bisquick (2Â cups) and milk (2/3Â cup). Whisk together.
- Drop heaping tablespoon-sized portions of the dough into the simmering liquid, leaving space for the dumplings to expand. Allow it to simmer, on low, uncovered for 10 minutes, then cover it with a tight-fitting lid and allow it to simmer for 10 additional minutes. Remove from heat and serve. Garnish with fresh parsley or thyme (2Â tablespoons).
Fans Also Made:
Notes
- Making the roux: A roux is made by whisking together a fat, typically butter or oil, and flour. The key is to whisk like crazy. Once your mixture is smooth, it’s important to let it cook for a minute to break down the flour a bit. Then, GRADUALLY add in the liquid, once again whisking to keep it smooth.
Nutrition
Serving: 1serving | Calories: 681kcal | Carbohydrates: 53g | Protein: 36g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 139mg | Sodium: 1184mg | Potassium: 1008mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4947IU | Vitamin C: 19mg | Calcium: 200mg | Iron: 4mg
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Me and my son loved this so much!
Yaay! I’m so happy you enjoyed this! 🙂
This is a certified comfort food!!
Yaaay! Thanks, Jamie!