Bisquick Chicken and Dumplings

Name: Bisquick Chicken and Dumplings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 people
Ingredients: ¼ cup (½ stick / 57 g) unsalted butter; 1 large yellow onion; 2 large carrots; 2 ribs celery; 2 tablespoons all-purpose flour; 5 cups (40 ounces) chicken broth; 3 cups (420 g) rotisserie chicken; ½ teaspoons kosher salt; ½ teaspoon ground black pepper; ½ teaspoon dried thyme; ¼ teaspoon cayenne pepper; 2 cups (240 g) Bisquick™; ⅔ cup (163 g) whole milk; fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 people
Calories
418 kcal
Course
Main Course, Soup, Dinner

Bisquick Chicken and Dumplings

Iris Hanson

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Bisquick Chicken and Dumplings is an easy way to enjoy the classic flavors of the comforting dish, made in one pot, all under 30 minutes! You really can't go wrong with this hearty and flavorful comfort food, especially when you want to warm up during the colder months.

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Ingredients

Servings

¼ cup (½ stick / 57 g) unsalted butter
1 large yellow onion, diced (about 1 ½ cups)
2 large carrots, diced (about ½ cup)
2 ribs celery, diced (about ½ cup)
2 tablespoons all-purpose flour
5 cups (40 ounces) chicken broth
3 cups (420 g) rotisserie chicken, shredded, cubed
½ teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper, optional

Dumplings

2 cups (240 g) Bisquick™, homemade or store-bought
⅔ cup (163 g) whole milk
fresh parsley, chopped for garnish

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Instructions

In a large Dutch oven over medium heat, melt butter.
Add onion, carrots, and celery. Cook until softened, stirring occasionally, about 8-10 minutes.
Sprinkle the flour over the vegetable mixture and stir to combine.
Slowly drizzle in the chicken broth, whisking continuously to ensure a smooth mixture.
Add chicken, salt, pepper, thyme, and cayenne pepper (if using). Bring the mixture to a boil.
While bringing the soup to a boil, prepare the dumplings. In a medium bowl, combine Bisquick and milk, stirring until a soft dough forms. Set aside.
Once the soup is boiling, drop spoonfuls of the dumpling mixture on top of the boiling soup.
Cover the Dutch oven and reduce the heat to medium-low. Cook for 10 minutes.
Uncover and continue cooking for an additional 10 minutes, or until the dumplings are cooked through.
Garnish with chopped fresh parsley before serving.