Enjoy a big pot of Bisquick chicken and dumplings with less fuss with this easy recipe! Intentionally lightened up but still full of flavor, this satisfying dinner screams 'comfort food'.
Bisquick has been a staple in my kitchen for years, but funny enough I don't actually use it that often to make pancakes or biscuits. Instead I lean on it to take the place of flour, baking powder/soda, salt, etc. in full recipes like Bisquick chocolate chip cookies or easy zucchini pie.
Lately though I've been bringing it back to basics in this recipe for easy chicken and Bisquick dumplings.
Chicken and dumplings is total comfort food, with my take on it being both lightened up and simpler, thanks to two shortcuts: rotisserie chicken and Bisquick baking mix.
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Why You'll Love This Recipe
- Prep Shortcuts - This easy chicken and dumplings has two big shortcuts! Using a rotisserie chicken cuts down on prep work and cook time, and the Bisquick dumplings couldn't be easier to throw together.
- Lighter Ingredients - Chicken and dumplings is often made with heftier ingredients like heavy cream, evaporated milk, and/or lots of butter. My version leans on a roux made partially with olive oil for thickness, so your preferred percentage of regular milk is all you need.
- Extra Flavor - Additional warm and cozy dried seasonings and Parmesan (!) in the dumplings provide a worthwhile amplified flavor.
Recipe Ingredients
There are two main parts of this rotisserie chicken and dumplings recipe: the chicken soup/stew and the Bisquick dumplings. The ingredients list may look lengthy, but a sizable portion of it is made up of individual dried herbs and spices.
Chicken Soup
- Chicken: Fully cooked, shredded chicken is the first big time shortcut here. Any other pieces of leftover cooked chicken (boneless skinless chicken breasts or thighs) work well, but using the meat from a store-bought rotisserie chicken is super convenient.
- Mirepoix: This is a mixture of vegetables often comprised of onion, carrots, and celery.
- Olive Oil & Butter: These make up the fat portion of a roux, which thickens up the liquid. Traditionally all butter is used, but I like to replace a portion with olive oil to reduce the overall saturated fat.
- Flour: The other essential part of a roux.
- Broth: This recipe was tested with the usage of reduced-sodium chicken broth in mind.
- Spices: These mimic many elements in pre-made poultry seasoning, and include sage, marjoram, rosemary, thyme, white pepper, smoked paprika (regular is fine), nutmeg, and salt.
- Peas: Frozen peas cook quickly and do not need to be thawed before adding to the recipe.
Bisquick Dumplings
- Bisquick: The star of the show! This replaces flour, leavening, salt, and fat.
- Parmesan: Parmesan (or Pecorino Romano) add such a nice complementary pop! Freshly-shredded will provide the best flavor, but a good store-bought option can be found in the refrigerated deli case at the supermarket.
- Milk: Use your preferred variety - I usually go with 1% or 2%.
- Garlic Powder: Optional, but gives an extra boost of flavor.
Step-by-Step Instructions
- Sauté the vegetables. Cook the onion, carrots, and celery in a combination of butter and olive oil for 9 minutes, adding the garlic during the last minute.
- Season and cook flour. Sprinkle in all of the dried seasonings and the flour. It will clump up (that's normal), but cook and periodically stir for 2-3 minutes. This helps cook off any "raw flour" taste.
- Simmer. Deglaze the pan, if needed, with broth, then add the rest along with the milk and peas. Simmer uncovered for 9-10 minutes before adding the shredded chicken and parsley.
- Mix the dumplings. Meanwhile, whisk together all of the Bisquick dumpling ingredients in a bowl. It will be a thick, craggy dough.
- Cook the dumplings. Use a medium cookie scoop to scoop the dumpling mixture onto the top surface of the dish. It's okay if they dip below the surface as they'll become buoyant as they cook. Fully place the lid of the pot and cook at a full simmer for 15 minutes. Remove the lid and cook uncovered for an additional 5 minutes, or until the dumplings are cooked throughout.
Recipe Tips and Tricks
- Use a pot with a lid. Placing the lid fully on the pot is important so that the dumplings cook through. They're done when a thin tester like a toothpick is inserted in the center and comes out clean, but to be honest I usually will just slice one in half and check the center that way.
- Shred while warm. Breaking down rotisserie chicken meat into shreds is a whole lot easier to do when it's still warm vs. after it's been refrigerated.
- Substitute fresh herbs. For convenience I wanted to test this Bisquick chicken and dumplings with nearly all dried seasonings as I know I'll always have those on hand. Fresh herbs can be used instead: use roughly three times the amount as dried and add them later on in the recipe, when you add the chicken, so their flavors don't fade.
- Shaping the dumplings. Transfer dollops of the dumpling dough into the soup using two spoons, or use a 1-½ tablespoon-capacity cookie scoop to make quick work of even shaping. The dumplings expand as they cook.
Frequently Asked Questions
Bisquick is an all-purpose baking mix often used to make pancakes, but it's not just the same as pancake mix. Bisquick typically has less sugar than pancake mixes - sometimes quite a bit less. Check the nutrition panel to see if a store brand all-purpose baking mix would be a good substitute (doesn't have a bunch of sweetness). I believe Jiffy makes a comparable baking mix to Bisquick.
Refrigerate leftover portions in an air-tight container for up to 3-4 days. They can also be frozen in the same manner for up to 3 months. Transfer the container to the refrigerator to thaw before reheating thoroughly when ready to eat. A pop of fresh herbs (rosemary, thyme, etc.) is an especially nice touch when serving previously frozen soup to give the meal some oomph.
My first choice is to use the "Heart Smart" variety, but lately I've been having trouble finding it locally. The classic original kind is what I use most often. I have not tested these Bisquick dumplings with the gluten-free variety, but it likely would work fine in a recipe like this. You may need to tweak the amount of milk to achieve the right texture.
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Bisquick Chicken and Dumplings
Ingredients
Chicken "Soup"
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 medium onion diced
- 1 cup diced carrots (about 3 carrots)
- ⅔ cup diced celery (about 2 large ribs)
- 6 cloves garlic minced
- 1 ¼ teaspoons rubbed sage
- 1 ¼ teaspoon dried marjoram
- ¾ teaspoon crushed dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground white pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon grated nutmeg
- Big pinch of kosher salt
- ¼ cup all-purpose flour
- 5 ½ cups reduced-sodium chicken broth
- ¾ cup milk 1-2% fine, or your preferred
- ⅓ cup frozen peas no need to thaw
- 3 ½ cups cooked shredded chicken
- 3 Tablespoons chopped fresh parsley
Bisquick Dumplings
- 2 cups Bisquick spooned-and-leveled
- ⅔ cup milk 1-2% fine, or your preferred
- ½ cup finely-shredded Parmesan
- ½ teaspoon garlic powder
Instructions
- Prep the vegetables for the soup: dice the onion, carrots, and celery, mince the garlic.
- Add butter and olive oil to a large pot or Dutch oven set over medium heat. Once heated and the butter has melted, add the onion, carrots, and celery and cook for 8 minutes. Add the garlic and cook for 1 minute more.
- Scatter the dried spices over the vegetables: rubbed sage, marjoram, rosemary, thyme, white pepper, smoked paprika, nutmeg, and a big pinch of kosher salt.
- Sprinkle in the flour and stir to combine everything. Cook for 2-3 minutes, stirring while the mixture thickens up.
- Pour in roughly ½- to ⅔-cup of the broth to deglaze the pan, scraping up any stuck-on bits from the bottom. Add in the rest of the broth, along with the milk and peas. Adjust the heat so that everything simmers, uncovered, for at least 9-10 minutes. The longer you simmer during this phase the thicker the soup will become.
- While the soup is simmering, shred the chicken and set aside, then prepare the dumplings. Whisk together Bisquick, milk, grated Parmesan, and garlic powder in a mixing bowl until evenly combined.
- Once the soup has simmered, add the shredded chicken and parsley into the soup and stir. Scoop roughly 1 ½ Tablespoons of the dumpling mix and place them around the surface of the soup. Place the lid fully-on the pan, then cook for 15 minutes, aiming for it to simmer the whole time without coming to a big boil. Remove the lid and cook for an additional 5 minutes, or until the dumplings are cooked through (a toothpick inserted in the center of one comes out clean). Serve.
Notes
- Rubbed Sage - Can be substituted with ½-teaspoon of ground sage.
- Fresh Herbs - Fresh herbs can be substituted in for the dried. Use between 2-3 times more fresh herbs than their listed dried counterparts, and add them later in the recipe, such as when you add the chicken.
- Scooping Dumplings - A medium cookie scoop works well to quickly portion out the dough (the dumplings expand as they cook) or use two spoons.
- Storage & Freezing - Store leftover portions in an air-tight container in the fridge for up to 3-4 days. They can also be frozen for up to 3 months. Thaw in the fridge before reheating thoroughly over low-ish heat on the stovetop.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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