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Recipe for Chicken and Dumplings with Bisquick – Made in One Pot

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There’s nothing more comforting than a warm bowl of chicken and dumplings with Bisquick. This one-pot meal is simple to prepare and perfect for feeding a hungry family.

This soup is made with chicken, vegetables, and a flavorful broth. The dumplings cook on top of the simmering broth, soaking up all its flavor.

Whether you’re cooking for a crowd or just want leftovers for the week, this recipe is perfect. It’s a classic Southern dish that’s sure to become a family favorite.

Keep reading to get the one-pot chicken and dumplings recipe.

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Ingredients for the Bisquick chicken and dumplings recipe

Even though there are a lot of ingredients in this recipe, it is surprisingly easy to make. The entire dish is cooked in one pot!

Ingredients for a recipe for chicken and dumplings with Bisquick on a counter with a red towel - root vegetables, fresh herbs, stock, chicken pieces, olive oil, peas Bisquick and milk.

For the soup

  • 4 pounds of chicken pieces (breasts, thighs, legs, and wings), skin-on and bone-in, trimmed of extra fat
  • 1 teaspoon of salt
  • ½ teaspoon of cracked black pepper
  • 4 tablespoons of olive oil, divided
  • 2 medium onions, chopped
  • 3 ribs of celery, sliced
  • 5 medium carrots, peeled and cut into chunks
  • 3 large cloves of garlic, diced
  • 1 tablespoon of fresh basil, chopped
  • 1 tablespoon of fresh parsley, chopped
  • 1 teaspoon of fresh thyme, chopped
  • 2 dried bay leaves
  • 8 cups of chicken stock
  • 6 medium potatoes, peeled & cut into chunks
  • 2 cups of frozen peas
  • Fresh parsley, to garnish

For the chicken dumplings

  • 2 cups of Bisquick baking mix
  • ⅔ cup of milk

You will also need a large 12-quart stockpot.

How to make chicken and dumplings

Chop the onions, celery, carrots, garlic and fresh herbs.

Season the chicken pieces with salt and cracked black pepper.

Heat 3 tablespoons of olive oil in a large stockpot over medium-high heat.

Add the chicken and sear it in batches until it’s browned, about 2-3 minutes per side. Once you’ve seared the chicken, remove it and set it aside.

A large pot with seared chicken pieces in hot oil.

Then, add 1 tablespoon of olive oil to the pot and reduce the heat to medium. Scrape up any bits that are stuck to the bottom of the pot.

Add the onions, celery, and carrots. Sauté them until they start to soften, about 5 minutes.

A large pot with diced carrots, celery and onion in the bottom of it ready to cook a chicken and dumplings recipe.

Add the garlic and cook for about minute, until fragrant.

Stir in the fresh herbs and add the dried bay leaves.

A collage with pictures showing how to cook vegetables, fresh herbs and bay leaf for chicken and dumplings.

Pour in the chicken stock and return the seared chicken pieces to the stockpot.

Bring everything to a boil, then reduce the heat to low. Simmer for 90 minutes, until the chicken is cooked through and tender.

A large stockpot with chicken and vegetables cooking in it.

Remove the chicken from the stockpot. When it is cool enough to handle, shred the chicken, discarding the bones and skin.

A collage with pictures of chicken with skin and bones on the left and shredded chicken on the right.

Return the shredded chicken to the pot.

Peel the potatoes and chop them into large chunks. Once chopped, add potatoes to your stockpot.

A large pot with broth and potato and chicken pieces sitting in the broth.

Cook over medium heat until the potatoes have started to soften, about 30 minutes.

Stir in the frozen peas and continue cooking for 5 more minutes.

While the peas are cooking in the broth, prepare the dumpling batter.

To make the dumpling batter add milk to the Bisquick mix and stir well. The mixture will be thick.

Turn the heat to high and let the chicken stew come to a boil.

A collage showing pictures of Bisquick dumplings in a large pot.

Drop spoonfuls of the dumpling mix into the boiling chicken broth. Reduce the heat to medium and let the dumplings cook uncovered for 10 minutes.

Cover the stockpot and continue cooking the for 10 minutes longer. Don’t remove the lid during this time. You want the dumplings to steam.

Remove the bay leaves from the pot and spoon the chicken stew and dumplings into bowls. Garnish with fresh parsley.

Serving the Southern chicken and dumplings

This is the best chicken and dumplings recipe! You’ll to enjoy it all year round.

Searing the chicken adds depth of flavor to the broth. Cooking the dumplings on top allows them to absorb this flavorful broth. It’s dish your family will ask for on repeat.

A bowl of chicken and dumplings on a flowered towel sitting next to salt and pepper sharkers and two slices of garlic bread.

Share this old-fashioned chicken and dumplings recipe on X

If you enjoyed making this Southern chicken and dumplings recipe, please share it with a friend. Here is a post to get you started:

Warm, hearty, and full of flavor—this Southern homemade chicken and dumplings recipe is the ultimate comfort food. Head to Recipes Just 4U for the one-pot recipe.🥣🍗🥕 #ComfortFood #ChickenAndDumplings #OnePotMeals #SouthernRecipes… Share on X

What to serve with chicken and dumplings

A collage with green bean casserole, Southern cornbread and sauteed Brussels sprouts with almonds.

Wondering what goes with chicken and dumplings? Try one of these recipes:

Pin this chicken and dumplings with Bisquick recipe

Would you like a reminder of this chicken dumplings recipe? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.

You can also watch this YouTube slideshow video showing how to make chicken and dumplings!

A bowl of soup next to garlic bread, a spoon and blue towel. Blue text box reads one pot chicken and dumplings recipe with easy Bisquick dumplings.

 

Yield: 10 servings of chicken and dumplings with Bisquick

One Pot Chicken and Dumplings Recipe

Blue bowl with a bowl of chicken dumplings with Bisquick next to a blue towel and soup spoon.

Nothing says comfort food more than a delicious one-pot chicken and dumplings recipe.

This soup has seared chicken, vegetables and dumplings made from Bisquick.

It's sure to become a family favorite!

Prep Time 30 minutes
Cook Time 2 hours
Additional Time 20 minutes
Total Time 2 hours 50 minutes

Ingredients

For the chicken stew

  • 4 pounds of chicken (breasts, wings, thighs and legs), bone-in and skin-on, trimmed of extra fat
  • 1 teaspoon of salt
  • ½ teaspoon of cracked black pepper
  • 4 tablespoons of olive oil, divided
  • 2 medium onions, chopped
  • 3 ribs of celery, sliced
  • 5 medium carrots, peeled and cut into chunks
  • 3 large cloves of garlic, diced
  • 1 tablespoon of fresh basil, chopped
  • 1 tablespoon of fresh parsley, chopped
  • 1 teaspoon of fresh thyme, chopped
  • 2 dried bay leaves
  • 6 medium potatoes, peeled & cut into chunks
  • 8 cups of chicken stock
  • 2 cups of frozen peas
  • Fresh parsley, to garnish

For the Bisquick dumplings

  • 2 cups of Bisquick baking mix
  • ⅔ cup of milk

Instructions

  1. Chop the onion, carrots, celery, garlic and fresh herbs.
  2. Season the chicken pieces with salt and cracked black pepper.
  3. Heat 3 tablespoons of olive oil in a large stockpot over medium-high heat.
  4. Sear the chicken in batches until it is browned, about 2-3 minutes on each side.
  5. Remove the chicken and set it aside.
  6. Reduce the heat to medium and add 1 tablespoon of olive oil to the pot.
  7. Scrape up any bits that are stuck to the bottom of the pot.
  8. Add the onions, celery, and carrots and sauté until they start to soften, about 5 minutes.
  9. Add the garlic and cook for another minute, until fragrant.
  10. Stir in the fresh herbs and dried bay leaves.
  11. Add the chicken stock and seared chicken pieces.
  12. Bring the mixture to a boil.
  13. Reduce the heat to low, and simmer for 90 minutes, until the chicken is cooked through and tender.
  14. Remove the chicken from the stockpot.
  15. When it is cool enough to handle, shred the chicken, discarding the bones and skin.
  16. Return the shredded chicken to the top.
  17. Peel the potatoes and cut them into large chunks.
  18. Add the potatoes to the stockpot.
  19. Cook over a medium heat until the potatoes have started to soften, about 30 minutes.
  20. Add the frozen peas and continue cooking for 5 more minutes.
  21. Make the dumpling dough by combining the Bisquick mix with milk.
  22. Turn the heat to high and let the chicken broth come to a boil.
  23. Drop spoonfuls of the dumpling mix into the boiling stew.
  24. Reduce the heat to medium and cook, uncovered, for 10 minutes.
  25. Cover the stockpot and cook for 10 minutes longer.
  26. Remove the bay leaves.
  27. Spoon the chicken and dumplings into bowls and garnish with fresh parsley.
  28. Serve with Southern cornbread and your favorite side dish.
  29. Enjoy!

Notes

If you don't eat all of the chicken and dumplings in one meal, store the dumplings in a separate container in the fridge. This will help to keep them from falling apart when you reheat the soup.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 807Total Fat: 39gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 189mgSodium: 993mgCarbohydrates: 54gFiber: 6gSugar: 11gProtein: 58g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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© Carol
Cuisine: Southern US / Category: Chicken

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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