Description
This comforting Bisquick Chicken and Dumplings recipe combines tender chicken, fresh vegetables, and fluffy dumplings made from Bisquick mix simmered together in a flavorful herb-infused broth. Perfect for a hearty family meal, it’s easy to prepare with simple pantry staples and offers a satisfying, home-cooked classic in just about an hour.
Ingredients
Scale
For the Chicken and Soup Base
- A swirl of olive oil or vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup unsalted butter (equivalent to 2/3 of a stick)
- 1 1/4 cups diced carrots (large or baby carrots)
- 10 ounces frozen peas
- 3 cloves garlic, minced
- 1/3 cup Bisquick (for the roux)
- 6 cups chicken broth
- 1/2 cup whole milk
- 1 teaspoon dried parsley (or 1 tablespoon chopped fresh parsley)
- 1 teaspoon dried thyme (or 1 tablespoon chopped fresh thyme)
- 1/2 teaspoon dried rosemary (or 1 tablespoon chopped fresh rosemary)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
For the Dumplings
- 2 cups Bisquick
- 2/3 cup whole milk
- 1 tablespoon dried parsley
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
Instructions
- Cook the chicken: Heat a Dutch oven over medium-high heat and add a swirl of oil. When hot, add the chicken pieces and stir to coat in oil. Cook until golden brown on all sides and fully cooked, about 5-6 minutes.
- Set chicken aside: Remove the cooked chicken from the pot and transfer to a bowl; set aside while you prepare the base.
- Sauté the vegetables: Reduce heat to medium and add the butter to the pot. Once melted, add diced carrots and sauté for 3-4 minutes until tender.
- Add garlic: Stir in the minced garlic and continue sautéing until garlic is fragrant but not browned, about 1 minute.
- Make the roux: Sprinkle 1/3 cup Bisquick over the vegetables and garlic, stirring continuously to coat and combine without forming lumps.
- Return chicken to pot: Add the cooked chicken and any accumulated juices back to the Dutch oven, stirring to coat the chicken pieces with the Bisquick mixture.
- Add liquids: In a large measuring cup, combine chicken broth and 1/2 cup whole milk. Slowly pour the liquid into the pot, stirring constantly to create a smooth broth.
- Season the soup: Stir in dried parsley, thyme, rosemary, salt, and black pepper until evenly combined.
- Simmer: Increase heat to medium-high until the soup just starts to boil, then reduce to medium-low and maintain a gentle simmer, stirring occasionally.
- Add peas: Stir in frozen peas and cook uncovered for 10 minutes, stirring occasionally.
- Prepare dumpling dough: In a medium bowl, combine 2 cups Bisquick, garlic powder, parsley, salt, and pepper. Mix well.
- Mix dumplings: Add 2/3 cup whole milk to the dry mixture and stir until a sticky dough forms.
- Add dumplings to soup: After the soup has cooked 10 minutes with peas, use two spoons to drop tablespoon-sized portions of dumpling dough into the simmering soup. The dumplings may sink initially but will rise during cooking.
- Cook dumplings with lid on: Cover the pot and cook for 10 minutes to allow dumplings to set and cook through.
- Finish cooking dumplings uncovered: Remove the lid and cook for an additional 10 minutes, or until dumplings are firm and cooked through.
- Brown dumplings under broiler: Remove pot from heat and preheat the broiler. Place the uncovered Dutch oven under the broiler for 1-2 minutes to lightly brown the dumplings. Watch carefully to avoid burning.
- Serve: Remove from broiler and serve the chicken and dumplings hot for a delicious, comforting meal.
Notes
- Use freshly chopped herbs if available for brighter flavor, but dried herbs work well too.
- Monitor the dumplings under the broiler closely, as they brown quickly and can burn in moments.
- For a thicker stew, reduce the broth slightly before adding dumplings.
- You can substitute the whole milk with 2% milk if desired.
- Leftovers store well in the refrigerator for 2-3 days and can be reheated gently on the stovetop.
