Chicken | Main Dishes | Recipes
ByLynda SelfPublishedUpdated on
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Chicken and dumplings hold a special place in the hearts of many, offering warmth and comfort in every bite. This easy recipe combines tender chicken, flavorful vegetables, and fluffy dumplings made with Bisquick baking mix. Whether it’s your first time making this beloved dish or it’s already among your favorite comfort foods, this one-pot meal is sure to become a favorite in your meal rotation.
Those of you who read this blog know I have made chicken and dumplings a time or two. My first recipe was an adaptation of my Southern mother-in-law’s chicken and dumplings recipe using canned biscuits. The next was the same recipe adapted for the Instant Pot. (That has become my favorite way of making them.) The third time was making them in a slow cooker.
This recipe does NOT use canned biscuits; the dumplings are made using Bisquick baking mix and milk. How simple is that?! I know a lot of people like to use what they have and many have a box of Bisquick sitting in the pantry.
That’s one of the things that I like about this recipe – it makes use of common ingredients that you probably already have in your pantry and fridge. It’s so cliché, I know, but so true.
The Heirloomed Kitchen
This recipe was created by Ashley Schoenith of Heirloomed. She is a true Southerner with deep roots in Florida. In her cookbook, The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations, she transports us to a cozy gone-by era and tantalizes us with rich aromas and wholesome, homemade meals crafted with love.
Through nostalgic-style photography, this carefully curated cookbook not only showcases tasty dishes but also honors heirloom cookware, serving vessels, and utensils, embodying the gracious charm of Southern hospitality.
With over 100 recipes with family memories drawn from treasured hand-written recipe cards passed down through generations, Schoenith invites us to slow down and savor the simple pleasures of gathering around the table.
From Flaky Buttermilk Biscuits to Fried Green Tomatoes and Chicken and Dumplings, every dish beckons us to partake in the timeless joy of food, family, and memory-making. [Look for the cookbook at your local bookstore. Feel free to use my affiliate link and get it at Amazon.com.]
Now, let’s take a look at how to make Ashley’s version of chicken and dumplings, shall we?
Ingredients
- 8cupschicken stock
- 1oniondiced
- 3largecarrotspeeled and diced
- 3celery stalksdiced
- 2-3boneless, skinless chicken breasts
- Saltto taste
- Freshly ground black pepperto taste
- Parsleyfor garnishing
- 2cupsBisquick baking mix
- ⅔cupswhole milk
Directions
- In a Dutch oven or other large pot, bring the stock to a boil over high heat, and then add the diced onions, carrots, and celery.
- Add the chicken breasts, cover, reduce the heat, and boil gently until the chicken is fully cooked, 12 to 15 minutes. Transfer the chicken to a cutting board. When cool enough to handle, cut the chicken into cubes, then return to the pot with the vegetables. Bring to a soft, rolling boil.
- In a medium bowl, combine the Bisquick and milk to form a soft dough. Take small spoonfuls of the wet dough and drop them into the boiling mixture until all of the dough has been used. Reduce the temperature to low heat, cover, and simmer for approximately 8 minutes, or until the dumplings are fully cooked in the center. The dumplings should be fluffy and the broth should be creamy.
Storage
Store any leftovers in an airtight container in the refrigerator. [Guys – that means cover it with plastic wrap or put it in a bowl that has a lid.]
Chicken and Dumplings With Bisquick
The aroma of simmering broth, the tender chunks of chicken, and the fluffy dumplings will bring back cherished memories of family gatherings and cozy dinners.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Servings: 8
Calories: 310kcal
Author: Lynda – Southern Kissed
Ingredients
- 8 cups chicken stock
- 1 onion diced
- 3 large carrots peeled and diced
- 3 celery stalks diced
- 2-3 chicken breasts
- Salt to taste
- Freshly ground black pepper to taste
- Parsley for garnishing
- 2 cups Bisquick baking mix
- ⅔ cups whole milk
Instructions
In a Dutch oven over high heat, bring the stock to a boil and then add the onion, carrots, and celery.
Add the chicken breasts, cover, reduce the heat, and boil gently until the chicken is fully cooked, 12 to 15 minutes. Transfer the chicken to a cutting board. When cool enough to handle, cut the chicken into cubes, then return to the pot with the vegetables. Bring to a soft, rolling boil.
In a medium bowl, combine the Bisquick and milk to form a soft dough. Take small dollops of dough and drop into the boiling mixture until all of the dough has been used. Reduce heat to low, cover, and simmer for approximately 8 minutes, or until the dumplings are fully cooked in the center. The dumplings should be fluffy and the broth should be creamy.
Notes
Recipe reprinted with permission from The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations by Ashley Schoenith, published by Gibbs Smith, copyright 2024.
Nutrition
Calories: 310kcal | Carbohydrates: 33g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 830mg | Potassium: 686mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4637IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg
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What’s your favorite way of making chicken and dumplings?
