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Bisquick Chicken and Dumplings

There's no better comfort food than this Bisquick Chicken and Dumplings recipe. Made with chicken breast, veggies, and Bisquick mix, it's hearty, filling, and easy to make.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 people
Calories: 349 kcal
Course: Main Course
Cuisine: American

Ingredients

for the Soup:
  • A swirl of Olive Oil or vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces.
  • 1/3 cup unsalted butter (2/3 of a stick)
  • 1 1/4 cup diced carrots whatever kind you have on hand. Large or baby.
  • 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 of chopped fresh)
  • 1 teaspoon dried thyme (or 1 Tablespoon of chopped fresh)
  • 1/2 teaspoon dried rosemary (or 1 Tablespoon of chopped fresh)
  • 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

    Cup of Yum
  1. Heat a Dutch oven over medium-high heat and add a few swirls of oil. Once hot, add the chicken pieces and stir to coat with oil. Cook the chicken until all sides are golden brown and it’s cooked through. Approximately 5-6 minutes.
  2. Remove the chicken to a bowl and set aside.
  3. Turn the heat down to medium and add the butter. Once melted, add the carrots and sauté for 3-4 minutes.
  4. Add the garlic to the carrots and sauté until the garlic is fragrant but not brown.
  5. Sprinkle in the 1/3 cup of Bisquick to the pan and stir until everything is well coated and combined and there are no large clumps.
  6. Add the chicken with its juices back to the pot and stir together so the chicken is coated with flour as well.
  7. Combine the chicken broth and ½ cup of milk in a large measuring cup. Slowly add it to the pan while stirring.
  8. Add the parsley, thyme, rosemary, salt and pepper and stir to combine.
  9. Increase the heat to medium-high to bring the soup to a gentle boil, then reduce the heat to medium-low to maintain a simmer, stirring occasionally.
  10. Add the peas, stir in and cook for 10 minutes uncovered, stirring occasionally.
  11. In a medium mixing bowl, add 2 cups of Bisquick, garlic powder, parsley, salt and pepper and stir to combine.
  12. Add 2/3 cup of milk and stir together until you have a sticky dough.
  13. After the soup has cooked for 10 minutes, use two spoons to gently drop Tablespoons of the dough to the soup. Don’t worry if they sink. When cooking they’ll rise to the top.
  14. Cover and cook for 10 minutes, then remove the cover and cook an additional 10 minutes or until the dumplings are firm on top and cooked through.
  15. Remove from heat and start the broiler. Once hot, place the uncovered Dutch Oven under the broiler for a minute or two to lightly brown the dumplings. Watch closely as they can burn quickly.
  16. Dinner is served!

Nutrition Information

Calories 349kcal (17%) Carbohydrates 33g (11%) Protein 20g (40%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 63mg (21%) Sodium 1561mg (65%) Potassium 524mg (15%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 3949IU (79%) Vitamin C 17mg (19%) Calcium 142mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbohydrates 33g 11%
Protein 20g 40%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 63mg 21%
Sodium 1561mg 65%
Potassium 524mg 11%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 3949IU 79%
Vitamin C 17mg 19%
Calcium 142mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.