How Do I Make Chicken and Dumplings with Bisquick? Your Cozy Comfort Fix Awaits!

Hey there, friend! If you’re hankerin’ for a warm, hearty bowl of chicken and dumplings but ain’t got the time or patience to fuss with homemade dough, I’ve got your back. Usin’ Bisquick, that magical box of baking mix, we can whip up this classic comfort dish faster than you can say “grandma’s kitchen.” This here’s the ultimate guide on how to make chicken and dumplings with Bisquick—simple, tasty, and so darn easy you’ll wonder why you ain’t been makin’ it every week.

Chicken and dumplings is the kinda meal that hugs your soul, ya know? Tender chicken, savory broth, and fluffy dumplings that soak up all that goodness. With Bisquick, we’re skippin’ the hassle of mixin’ flour and cuttin’ in butter Let’s dive right into the nitty-gritty so you can get cookin’ pronto.

What You’ll Need to Make Chicken and Dumplings with Bisquick

Before we start simmerin’ and stirrin’ let’s gather up the goods. I like to keep things basic so even if your pantry’s lookin’ a bit sparse, you can probably swing this. Here’s the lineup for a pot that serves about 4-6 folks, dependin’ on how hungry y’all are.

Got all that? If you’re missin’ a veggie or two, don’t sweat it. This dish is real forgivin’. Now let’s get to the fun part—cookin’ up a storm.

Step-by-Step: Makin’ Chicken and Dumplings with Bisquick

I’m gonna walk ya through this like we’re side by side in my kitchen. No fancy chef skills needed, just a pot, a spoon, and a hankerin’ for somethin’ good. Here’s how we do it.

1. Cook That Chicken

• Grab your chicken pieces and toss ‘em in a big ol’ pot. If you’re usin’ raw chicken, cover it with water or some of that broth (about 4-6 cups total liquid) and bring it to a boil.
• Lower the heat to a simmer and let it cook for about 20-25 minutes, or ‘til the chicken’s tender enough to shred with a fork. If you’ve got pre-cooked or rotisserie chicken, skip this and just shred it up now. Saves ya some time!
• Once cooked, pull the chicken out, let it cool a tad, then shred it into bite-sized chunks. Set it aside for now. Keep that broth in the pot—we’re usin’ it.

2. Sauté Them Veggies

• In that same pot (or a fresh one if ya messed up the broth), melt them 2 tablespoons of butter over medium heat.
• Toss in your diced onion, sliced carrots, chopped celery, and minced garlic. Stir ‘em around for 5-7 minutes ‘til they soften up and smell all nice and cozy.
• Sprinkle in the salt, pepper, and thyme. Give it a good mix. This is where the flavor starts buildin’, y’all.

3. Build the Broth Base

• Pour in the 4 cups of chicken broth and 2 cups of water (or just use all broth if you’re feelin’ fancy). If you cooked your chicken in the pot earlier, you might already have some liquid—adjust as needed so it ain’t too thin or thick.
• Bring it to a gentle boil, then lower to a simmer. Let them veggies cook ‘til tender, about 10 minutes. Taste it now—if it needs more salt or a pinch of somethin’, go for it.
• If you’re addin’ cream for richness, stir in that half cup now. It’s optional, but dang, it makes it velvety.

4. Mix Up Them Bisquick Dumplings

• While the broth’s simmerin’, let’s whip up the dumplings. Grab a bowl and mix 2 cups of Bisquick with 2/3 cup of milk. Stir it just ‘til it comes together—don’t overmix or they’ll get tough. It’ll be sticky and lumpy, and that’s perfect.
• If it feels too dry, splash in a tiny bit more milk. Too wet? Sprinkle in a spoonful of Bisquick. We’re aimin’ for a thick batter you can scoop.

5. Drop in the Dumplings

• Now, with the broth at a low simmer (not a wild boil, or they’ll fall apart), use a spoon to drop dollops of the Bisquick mix right into the pot. Aim for smallish spoonfuls—think golf ball size—‘cause they puff up.
• Don’t stir after droppin’ ‘em in! Just let ‘em sit on top. Cover the pot with a lid and let it simmer for 10-12 minutes. Them dumplings will steam and get all fluffy-like.
• Peek after 10 minutes—if a toothpick poked in one comes out clean, they’re done. If not, give ‘em a couple more minutes.

6. Add Back the Chicken

• Gently fold in your shredded chicken to warm it through. Let it all simmer together for another 2-3 minutes, just to marry them flavors.
• Turn off the heat and let it sit a sec. The dumplings will soak up some broth and get even yummier.

And there ya have it! A steamin’ pot of chicken and dumplings made super easy with Bisquick. Ladle it into bowls and dig in while it’s hot But wait—before ya do, lemme share some tricks I’ve picked up over the years to make this dish downright perfect

Tips for Killer Chicken and Dumplings with Bisquick

I’ve made this a buncha times, and lemme tell ya, there’s a few things that can make or break your pot of goodness. Here’s my hard-earned wisdom, passed on to you.

• Don’t Boil Too Hard When Dumplings Are In: If your broth’s bubblin’ like a witch’s cauldron, them dumplings will disintegrate. Keep it at a gentle simmer with the lid on to steam ‘em right.
• Size Matters for Dumplings: Too big, and they won’t cook through. Too small, and they’re just sad lil’ nubs. Spoon out about a tablespoon’s worth each time for that Goldilocks “just right” vibe.
• Season as You Go: Broth can be bland if ya don’t taste and tweak. I’ve forgotten salt before and ended up with somethin’ tastin’ like dishwater. Add a pinch here and there ‘til it sings.
• Use What Ya Got: No carrots? Toss in peas or green beans. No fresh chicken? Canned works in a pinch, though it ain’t as tender. This recipe’s slapdash-friendly.
• Don’t Stir After Droppin’ Dumplings: I know it’s temptin’ to poke at ‘em, but resist! Stirrin’ breaks ‘em apart. Just trust the process and let ‘em float.

Now, what if things go sideways? I’ve had my share of kitchen flops, so here’s how to fix common oopsies.

• Dumplings Too Dense? Probably overmixed the batter. Next time, stir just ‘til combined—lumps are your pals. Or ya mighta boiled too hard, so lower that heat.
• Broth Too Thin? Simmer it longer with the lid off to reduce, or mash in a spoonful of flour mixed with water to thicken it up a tad.
• Dumplings Fallin’ Apart? Again, check that simmer. Too much action in the pot tears ‘em up. And make sure your batter ain’t too wet—add a sprinkle more Bisquick if it’s soupy.

Why Bisquick Makes This So Dang Easy

Let’s talk about why I’m all about usin’ Bisquick for chicken and dumplings. Back in the day, I’d spend forever mixin’ up dumpling dough from scratch—flour, baking powder, salt, cuttin’ in cold butter with my fingers ‘til they ached. It was a whole ordeal. Then I discovered Bisquick, and lemme tell ya, it’s been a game-changer in my kitchen.

Bisquick’s got all the dry stuff pre-mixed, so you just add milk and boom, you’ve got dough in seconds. No measurin’ a million things or worryin’ if you got the ratios wrong. It’s foolproof, which is perfect for folks like me who sometimes get distracted mid-recipe (yep, I’ve burned stuff while scrollin’ my phone). Plus, the dumplings come out fluffy and soft every time if ya don’t mess with ‘em too much.

I remember the first time I made this with Bisquick—it was a rainy Sunday, and my cousin dropped by unannounced. I didn’t have time for no fancy cookin’, so I threw this together quick-like. She swore it tasted just like her mama’s, and I ain’t gonna lie, I felt pretty smug about that. It’s my go-to now when I need comfort food without the fuss.

Variations to Mix Up Your Chicken and Dumplings

If you’re feelin’ a bit adventurous or just wanna use up what’s in your fridge, there’s tons of ways to tweak this recipe. Here’s a few ideas I’ve tried or heard tell of from friends.

• Cheesy Dumplings: Mix a handful of shredded cheddar right into the Bisquick batter. It melts as they cook and adds a gooey, rich kick. My kids go nuts for this one.
• Herby Twist: Toss some chopped parsley or dill into the dumpling mix or sprinkle it in the broth. Gives it a fresh, garden-y vibe that cuts through the heaviness.
• Spicy Kick: If you like a little heat, add a pinch of cayenne or some red pepper flakes to the broth. Or splash in some hot sauce when servin’. Wakes up them taste buds!
• Creamy Mushroom Version: Sauté some sliced mushrooms with the veggies and use cream of mushroom soup mixed with the broth. It’s a whole ‘nother level of umami goodness.
• Shortcut with Canned Stuff: In a real hurry? Use canned chicken and pre-chopped frozen veggies. It ain’t gourmet, but it gets dinner on the table when life’s crazy.

Play around with it! Half the fun of cookin’ is makin’ it your own. I’ve even tossed in leftover turkey after Thanksgiving, and it worked like a charm.

Servin’ Up and Storin’ Your Chicken and Dumplings

Once your pot’s ready, ladle it into big bowls and serve it pipin’ hot. I like to pair it with a hunk of crusty bread to sop up the broth, but it’s plenty fillin’ on its own. If you’ve got a crowd, set out some extra pepper or hot sauce so everyone can tweak it to their likin’.

Got leftovers? Lucky you! This stuff tastes even better the next day once them flavors meld. Store it in an airtight container in the fridge for up to 3 days. Just know the dumplings might get a bit soggier as they sit—they’ll still taste great, though. Reheat on the stove over low heat, addin’ a splash of broth or water if it’s too thick.

Freezin’ ain’t my favorite for this dish ‘cause the dumplings can turn mushy, but if you must, freeze the chicken and broth part without the dumplings. Make fresh Bisquick dumplings when you’re ready to eat again. Takes just a few minutes and keeps the texture right.

Why Chicken and Dumplings Is My Comfort Go-To

I gotta get a lil’ personal here. Chicken and dumplings ain’t just food to me—it’s memories. Growin’ up, my auntie would make a big pot of this whenever the family got together, especially on chilly nights. We’d crowd around her tiny table, laughin’ and talkin’ over steamin’ bowls, not carin’ that the house was drafty or the chairs didn’t match. It was all about the warmth in that pot and in our hearts, ya know?

Now, I make it for my own crew, and it’s like passin’ down a piece of that love. Usin’ Bisquick lets me recreate that magic without spendin’ hours in the kitchen, which is a win when I’ve got a million other things on my plate. Whether I’m cookin’ for a sick kiddo who needs somethin’ gentle on the tummy or just cravin’ a taste of home myself, this recipe’s always there for me.

I’ve messed it up plenty too—forgot to season once, overcooked the dumplings another time ‘til they was more like rocks. But each flop taught me somethin’, and now I’ve got it down pat. That’s the beauty of a dish like this—it’s forgivin’ and lets ya learn as ya go.

Extra Tidbits to Perfect Your Pot

Lemme throw in a few more nuggets of advice ‘fore I let ya loose in the kitchen. These are the kinda things I wish someone told me way back when I was burnin’ broth and makin’ doughy disasters.

• Pick the Right Pot: Use a big, wide pot or Dutch oven. Gives them dumplings room to expand without crowdin’ each other. I’ve tried a small saucepan before and ended up with a gloppy mess.
• Timing Is Key: Don’t start the dumplings ‘til your broth and veggies are ready. They cook quick, and ya don’t want the rest sittin’ there gettin’ cold while you fiddle with the batter.
• Double It Up: If you’re feedin’ a big group, double the recipe easy-peasy. Just make sure your pot can handle it, and cook the dumplings in batches if needed.
• Kid-Friendly Tweaks: My little ones can be picky, so sometimes I blend the veggies into the broth with a stick blender before addin’ the chicken and dumplings. They get the nutrition without the “ew, carrots” drama.

And hey, if you’ve got a pressure cooker or slow cooker, you can adapt this too. For a slow cooker, cook the chicken and broth base on low for 6-8 hours, then drop in the Bisquick dumplings for the last 30 minutes on high. Pressure cooker? Cook the base in like 10 minutes, release pressure, then simmer the dumplings in after. I ain’t got one of them fancy gadgets myself, but my neighbor swears by ‘em.

Let’s Hear from Ya!

Or if ya run into trouble, holler at me. Burnt somethin’? Dumplings turn to goo? I’ve been there, and I’m happy to help troubleshoot. Cookin’ is a journey, and we’re in it together. So grab that box of Bisquick, toss on an apron if you’re feelin’ fancy, and let’s make some memories over a steamin’ pot of comfort. Can’t wait to hear how it turns out for ya!

To make chicken and dumplings, you’ll need ingredients for both the chicken broth and the dumplings. For the broth, you’ll typically need chicken (whole or pieces, bone-in or boneless/skinless), aromatics like onion, carrots, and celery, chicken broth, and seasonings like salt, pepper, and optional herbs like parsley or thyme.

The ingredients for Bisquick dumplings are very simple. You’ll need Bisquick baking mix and milk.

Dumplings are typically cooked covered initially to allow them to steam and cook through, then uncovered to crisp up the bottom.