This chicken and dumplings recipe has been my go-to comfort pot ever since I first adapted it on a rainy Sunday when my freezer held nothing but a rotisserie chicken and a box of Bisquick. It delivers everything I love about the old-fashioned dish — tender, savory chicken, soft, pillowy dumplings, and a rich, flavorful broth — but without hours of labor. I discovered how forgiving the Bisquick dumplings are when I needed to feed a hungry family quickly; they puff up beautifully, hold their shape, and soak up the broth in the best possible way.

The texture contrast in this version is what keeps everyone asking for seconds: the vegetables are gently softened but still with a little bite, the chicken remains moist and shreddable, and the dumplings become featherlight with a tender interior if you handle them gently. I first made it the week my son learned to set the table; now, whenever a storm rolls in or someone needs a hug, this pot comes to mind. It’s accessible, adaptable, and ideal for weeknights or a casual Sunday dinner when you want something homey without fuss.

Ingredients

• Rotisserie chicken: 3 to 4 cups shredded, or substitute 2 large cooked chicken breasts shredded. Rotisserie gives instant deep roast flavor; if using raw chicken, poach it first in the broth and then shred.
• Water and bouillon: 8 cups water with 4 tablespoons Better than Bouillon Chicken paste. This concentrated paste gives a rich, chicken-forward broth without the long simmering time. Dissolve in warm water and taste before adding salt.
• Butter: 4 tablespoons salted butter. It creates a glossy base to sauté the vegetables and adds savory richness; use unsalted and add salt separately if you prefer finer control.
• Carrots and celery: 4 carrots and 4 celery stalks, diced. I cut the carrots in half lengthwise, then dice for even cooking. These aromatics provide texture and natural sweetness.
• Yellow onions: 2 small, finely diced. Cook until translucent to build a mellow onion flavor without sharpness.
• Flour and milk: 1/2 cup flour and 1 cup milk. The flour makes a light roux with the butter to gently thicken the broth before the dumplings go in; the milk keeps the broth creamy and comforting.
• Seasonings: 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder. These give a balanced, approachable flavor profile that complements the chicken without overpowering it.
• Dumplings (Bisquick): 2 cups Bisquick, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 2/3 cup milk. Bisquick creates tender dumplings quickly — avoid overmixing to keep them light.

Instructions

Make the broth: Combine 8 cups water with 4 tablespoons Better than Bouillon Chicken in a large bowl and microwave for 3 minutes, then stir until fully dissolved. This step brings out the bouillon’s flavor and ensures even seasoning before it hits the pot. Sauté vegetables: In a large stock pot set over medium heat, melt 4 tablespoons butter and add the diced carrots, celery, and onions. Cook for about 10 minutes, stirring often. Look for softened carrots and translucent onions; do not let them brown, which can change the character of the broth. Thicken the base: Sprinkle 1/2 cup flour over the softened vegetables and stir for 1 to 2 minutes to cook the raw flour taste out. Slowly pour in the prepared chicken broth while whisking to prevent lumps, then bring to a gentle boil. Add chicken and season: Stir in 3 to 4 cups shredded chicken, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 cup milk. Reduce heat to low so the pot simmers while you prepare the dumpling batter. Prepare dumpling batter: In a separate bowl, mix 2 cups Bisquick with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Drizzle in 2/3 cup milk and stir gently just until combined. Let the batter rest 1 to 2 minutes; overmixing develops gluten and toughens the dumplings. Drop the dumplings: Using a 1.5 tablespoon cookie scoop, drop rounded scoops of batter into the simmering soup, leaving space between each because they will expand. Cover and simmer on low for 15 minutes without lifting the lid frequently — steam is the leavening ally here. Finish cooking: Carefully turn each dumpling over with a slotted spoon, taking care not to break them, and cook uncovered for an additional 2 to 3 minutes to firm the bottoms. Check that dumplings are cooked through: they should be set and spring back lightly. Serve: Ladle into bowls and garnish with chopped parsley if desired. Serve hot and enjoy the tender dumplings and rich broth together.

Storage Tips

Store leftovers in the refrigerator in airtight containers for up to 4 days. If you plan to freeze, cool the base completely and remove dumplings first; transfer broth and shredded chicken to freezer-safe containers and freeze up to 3 months. When reheating from frozen, thaw overnight in the fridge and reheat gently on the stovetop; add freshly mixed dumpling batter and cook for 15 to 20 minutes until the dumplings are cooked through for the best texture. Use glass or BPA-free plastic containers and leave a little headspace when freezing to allow for expansion.

Ingredient Substitutions

If you prefer a homemade stock, use 8 cups of strained chicken stock and reduce salt accordingly. For a lighter version swap whole milk for 2 percent or a combination of milk and low-fat buttermilk; note that buttermilk adds tang and may alter dumpling browning. To make the dumplings gluten-free, replace Bisquick with a certified gluten-free baking mix and add an extra teaspoon of milk if the batter looks dry; texture will be slightly different. For a vegetarian version use a hearty vegetable stock and replace chicken with shredded roasted mushrooms or jackfruit, but omit dairy or choose plant-based milk and butter to keep it dairy-free.

Serving Suggestions

Serve in deep bowls with a sprinkle of fresh parsley or chives for brightness. This pairs beautifully with a crisp green salad or simple roasted Brussels sprouts for a meal with varied textures. For a heartier dinner, offer crusty bread on the side to soak up the broth. During colder months, add a drizzle of melted butter or a grind of black pepper at the table for extra comfort.

Cultural Background

Chicken and dumplings is a classic comfort dish in American Southern and Midwestern kitchens, tracing roots back to rustic, resourceful cooking traditions where simple pantry staples were transformed into filling meals. Dumplings vary by region — some prefer biscuit-style dumplings dropped into simmering broth, others roll out dough and simmer larger pieces. This version leans on convenience without losing the essence of the dish: hearty, warming, and communal.

Seasonal Adaptations

In winter, increase root vegetables and add parsnips for extra sweetness. In spring and summer, lighten the dish by using spring peas and baby spinach stirred in just before serving. For holiday gatherings, add fresh thyme and a splash of sherry to the broth for depth, and consider doubling the batch to feed a crowd.

Meal Prep Tips

For batch cooking, make the base and cool completely, then portion into meal-size containers. Freeze or refrigerate and prepare the dumplings fresh when you reheat so they retain their ideal texture. When reheating refrigerated base, bring to a simmer and check seasoning before adding dumplings; the concentrated flavors sometimes mellow after chilling, so adjust salt and herbs as needed.

At the table, this simple but nourishing pot becomes a shared ritual — ladle, pass the bowls, and listen to the low hum of conversation that signals a meal done right. I hope this version becomes a shortcut to those same warm memories in your home.