Bisquick Chicken and Dumplings

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Inside: Learn my cheat for elevating simple dumplings and the chef’s trick for making them soft, fluffy, and tender every time (don’t lift the lid).

This Bisquick Chicken and Dumplings recipe proves that craveworthy comfort food doesn’t come from a can. The key to making real Southern chicken and dumplings is stewing a whole chicken to develop a rich, savory broth with a silky body and mouthfeel—no store-bought stock required. Beyond the basic mirepoix, mushrooms, corn and lima beans are added. The crowning touch is the fluffy, pepper-chive Bisquick dumplings that steam into pillowy perfection. It’s hearty, satisfying, and budget-friendly. Your family will clamor for seconds.

Bisquick chicken and dumplings in a bowl and Dutch oven.

My Dutch oven and I go way back. I’ve used it for the better part of 30 years in classic stews like Julia Child’s Beef Bourguignon Recipe and Coq Au Vin Recipe, to everyday soups like my Italian Sausage Soup and Turkey Alphabet Soup, and it’s indispensable for slow-braises like Wine Braised Lamb Shanks.

So, obviously, I use a large Dutch oven for stewing the bird for this chicken and dumplings (and bisquick) recipe; the enameled cast iron generates a constant, even heat, and the domed lid keeps the moisture locked in until the fowl is cooked through. Pick the meat from the cooled carcass and there’s more than enough for a big steaming pot of Southern chicken and dumplings.

When you start with a whole chicken, the broth practically makes itself with just water. As it simmers, the bones, skin, and meat release collagen and flavor, giving the stew that signature richness you can’t get from boxed stock. A chopped mirepoix of carrots, celery and onion adds depth.

Of course, the Bisquick dumplings for chicken and dumplings are what make this dish, and while the baking mix is a shortcut, a little cracked black pepper and fresh chives turn them into something worth bragging about.

The difference between Southern and Northern dumplings

Southern dumplings are fluffy, steamed in a decidedly biscuit-style. They puff up into pillowy clouds on top. They’re light, soft, and spoonable—more like drop biscuits than noodles.
Up North, they’re flatter, denser, and suspiciously noodle-like in texture. This style is either rolled or cut and then simmered in the stew.

Both have their fans, but if you prefer your dumplings airy and tender enough to melt into the broth, this Southern-style version is the one to make.

Why this recipe works:

Homemade broth, no shortcuts: Stewing a whole chicken builds a naturally rich, flavorful base without relying on canned stock. It also allows you to control the amount of sodium, which canned broths rely on heavily for flavor.
One-pot efficiency: Everything simmers in a Dutch oven on the stovetop, maintaining steady heat and developing deep flavor with minimal effort. Bonus: the vessel is attractive enough to serve in, and the heavy enameled cast iron will keep it hot throughout your meal; use a trivet to protect your table.
Southern-inspired flavor: Corn, baby lima beans, and mushrooms add texture, color, and a true regional touch.
Perfect Bisquick dumplings: Chives and black pepper elevate the mix, while gentle steaming elevates them into a floating sea of soft, pillowy biscuits.
Feeds a crowd economically: A single chicken stretches into a generous pot that’s hearty, satisfying, and very family-friendly.
Make-ahead and reheat ready: You can make the stew ahead of time; the flavors deepen overnight, making it even better the next day. Wait to make the dumplings until you’re actually serving the stew.

Ingredients:

Whole Chicken–I recommend a 4-5 pound bird. Simmering the whole bird builds a deep, naturally rich stock (no need for canned chicken broth) and yields tender, flavorful meat.
Yellow Onion–Adds sweetness and aromatic depth to the base of the stew.
Celery–Brings a subtle herbal freshness and helps balance the richness of the chicken.
Carrots–Lends color and a touch of natural sweetness to the broth.
Bay Leaf: Infuses the stew with gentle, earthy undertones.
Water —forms the broth; the chicken transforms it into a rich, savory stock as it simmers. It’s also needed for the Bisquick dumplings.
Kosher Salt–I use Diamond Crystal, which is less salty by volume than Morton’s. If you use Morton’s, you may want to scale back by about ⅓. Salt is essential to season the stock.
Dried Thyme–Adds a warm, savory note that complements the chicken. You could also use poultry seasoning.
Extra virgin olive oil: Used to sauté and brown the mushrooms.
Mushrooms–Give the stew an earthy flavor and meaty texture. You can use either white button mushrooms or cremini.
Frozen Corn– Adds bursts of sweetness that balance the savory broth. Frozen corn is the next best thing to fresh.
Frozen Baby Lima Beans — I prefer baby limas to more mature beans because they’re more tender. This ingredient is classic for Southern chicken and dumplings.
Fresh Parsley–A bright finish that freshens and lifts the dish.
Bisquick baking mix– The easy base for light, fluffy dumplings that soak up the flavorful broth. You can use either the traditional mix or the buttermilk variety. I used buttermilk.
Chives– Adds a mild onion flavor and a hint of color to the dumplings. If you don’t have chives, substitute parsley.
Cracked Black Pepper: Enhances the savory flavor and balances the stew’s richness.

Step-by-step instructions:

Add the chicken, vegetables and water to the Dutch oven.

Add the whole chicken, celery, carrots, onion, bay leaf, two teaspoons kosher salt, and enough fresh water to nearly cover the chicken to a large Dutch oven (at least 7-8 quarts). Bring the pot to a boil, cover, and reduce the heat to a simmer, cooking for 15-20 minutes.

2. Use a pair of tongs to flip the bird (always wanted to use that line in a post) and continue to simmer over a medium to low heat for 15-20 minutes. This ensures the fowl is cooked through, even if it wasn’t completely submerged in the liquid.

3. While the chicken stews, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and the remaining kosher salt, then sauté until they release their liquid and turn golden brown. Set aside.

4. Once the chicken has cooked, use a pair of tongs to carefully drain any liquid from the carcass and transfer it to a cutting board to cool.

Remove the bay leaf, taste for seasoning.

5. Use the tongs to remove the bay leaf and taste the stock for seasoning. If it needs more salt or herbs, add them to taste, but be careful not to oversalt the broth.

6. Once the chicken has cooled to a point you can handle it, remove the skin and bones to discard. Use a fork or your clean hands to pull the chicken into bite-sized shreds.

Transfer the chicken and mushrooms to the pot.

7. Transfer the shredded meat and mushrooms back to the stock and heat it to a bubbling simmer.

7. Add the frozen corn and lima beans to the stew and heat the mixture to a boil (the frozen vegetables will reduce the temperature of the stock, and it will take a few minutes to re-establish its heat).

8. Combine the Bisquick, chopped chives and black pepper in a medium bowl.

9. Add the water and stir until there are no dry bits left and it forms a biscuit dough.

Drop the dumplings into the bubbling stock.

10. Drop dumplings into the simmering stock by the tablespoonful until all of the dough is used. Cover the pot tightly and cook at a rapid simmer for 15 minutes. Please don’t lift the lid while the dumplings steam.

Sprinkle with parsley for garnish and serve.

11. Once the timer goes off, the dumplings are ready. Garnish with chopped parsley for a color and freshness if desired, and serve.

Pro-Tips:

Use a cutting board with a deep rim or well to collect juices from the chicken as it cools.
Don’t lift the lid on the Dutch oven while the Bisquick dumplings are steaming; doing so will result in tough, not tender dumplings. I know it’s hard, but patience pays!

A pot of Southern chicken and dumplings with Bisquick,

Swaps and Variations:

You can substitute the separate corn and lima beans for frozen succotash (I was looking for succotash, but the market didn’t have it).
Swap other mixed frozen vegetables or peas for the corn and lima beans.
You can season the stew with other herbs and spices, such as marjoram, basil, rosemary or a combination like French fines herbes or herbs de Provence.
For a leaner stew, substitute bone-in skin-on chicken breasts instead of a whole bird.
You can swap a rotisserie chicken for the fresh fowl; however, you’ll want to use a canned low-sodium chicken broth or stock, as you won’t need to simmer the bird.
If you don’t have Bisquick, you can substitute Jiffy baking mix or make homemade dumplings (recipe given in the FAQ section below).
For a thicker stock, stir in a cornstarch slurry (1 tablespoon of cornstarch + 1 tablespoon water) into the bubbling liquid just before adding the dumplings.

Serving the chicken and dumplings (and bisquick).

FAQs

What are the most common Bisquick dumpling mistakes?

When dumplings cook, they rely on the steam trapped inside to expand and set properly. Lifting the lid releases that steam, lowers the temperature inside the pot, and disrupts the environment needed for even cooking. Without consistent steam, the tops of the dumplings can collapse, turn dense, or cook unevenly–gummy on the bottom and dry on top. Keeping the lid closed maintains the steady climate that dumplings require.

What can I use to substitute Bisquick?

Blend 1 cup of self-rising flour, ¼ cup of fine cornmeal, 1½ teaspoons of sugar, ½ teaspoon kosher salt, ½ teaspoon of cracked black pepper, and 1 tablespoon of chopped chives. Whisk to combine, then stir in ½ cup of half-and-half and ¼ cup of whole milk until it forms a dough. Drop by the tablespoon into the simmering stock and let the dumplings steam in the same manner.

Storage:

To store leftovers, let the entire pot cool to room temperature (with the lid off the pot) place the lid back on and refrigerate for 3-5 days.

Reheating:

To reheat chicken and dumplings with Bisquick, place the lidded Dutch oven over medium heat and gently warm it through until the pot begins to steam and the contents are hot.
Please don’t stir the contents as it heats.

Freezing:

You can freeze chicken and dumplings, however the texture of the dumplings will change in the freezer. A better move is to freeze the soup separately in a large freezer-safe container for up to 3 months.
Defrost the soup and transfer to a heavy pot or Dutch oven and make a fresh batch of dumplings to steam on top.

This easy chicken and dumplings recipe is one of our favorite meals, especially during the cooler months. I know you’ll love it too.

More stews you might like:

Bisquick chicken and dumplings in a bowl.

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