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A cozy bowl of creamy homemade chicken and dumplings with carrots, peas, and a garnish of fresh thyme.

Bisquick Chicken and Dumplings {Old-Fashioned Farmhouse Recipe}

This comforting classic brings a taste of the farm kitchen to your table with tender chicken, a rich, savory gravy, and fluffy, easy-to-make Bisquick dumplings. It's a hug in a bowl!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Stew
  • 2.5 lbs chicken thighs boneless, skinless, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 6 cups chicken broth
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 tsp dried thyme
  • 1/2 tsp black pepper freshly ground
  • 1 tsp salt or to taste
  • 1/2 cup frozen peas optional
For the Bisquick Dumplings
  • 2 cups Bisquick mix
  • 2/3 cup milk cold

Equipment

  • Large Dutch oven or stockpot
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Chicken Stew
  1. Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
  2. Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, or until the vegetables are softened.
  3. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally.
  5. Return the cooked chicken to the pot. Add dried thyme, salt, and pepper. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld and chicken to become tender.
Prepare and Cook the Dumplings
  1. While the stew simmers, prepare the dumplings. In a medium mixing bowl, combine Bisquick mix and cold milk. Stir with a spoon until just moistened. Do not overmix; the dough will be sticky.
  2. Once the stew has simmered for 20 minutes, increase the heat to medium-low, bringing the stew to a gentle boil.
  3. Drop the dumpling dough by rounded tablespoons directly onto the simmering stew, leaving a little space between each dumpling as they will expand.
  4. Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. Do not lift the lid during this time, as it will release steam crucial for cooking the dumplings.
  5. Remove from heat. If using, stir in the frozen peas until heated through. Let stand for 5 minutes before serving.

Notes

For a richer flavor, you can use bone-in, skin-on chicken thighs or a whole cut-up chicken. Just ensure to brown them well and cook longer in the stew until falling off the bone before shredding the meat and discarding bones/skin.
Feel free to add other vegetables like corn or green beans with the peas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The dumplings might soften further upon reheating.