This chicken and dumplings recipe has been my go-to comfort meal for chilly evenings and when the family needs an instant hug in a bowl. I first made this version the winter I learned how much easier life gets with a rotisserie bird on hand: the pre-cooked chicken cuts cooking time and keeps the broth rich and flavorful. The balance here—savory broth, soft vegetables, and dumplings that are tender yet hold their shape—makes it a meal everyone asks for again. I discovered the Bisquick shortcut years back when I wanted quick dumplings without the long kneading and rolling, and it transformed weeknights into cozy, satisfying dinners.

What makes this recipe special is that it delivers depth without fuss: a quick homemade broth from Better than Bouillon, a gentle sauté of aromatics in butter, and dumplings that rise to pillowy perfection while the pot simmers. Texture is everything—the carrots and celery should still have bite, the chicken should be moist and shreds should mingle with the gravy, and the dumplings should be light with a slightly tender exterior. I remember serving a steaming pot of this to friends after a late soccer practice; plates were scraped clean and someone called it "the best bowl of home in town."

Ingredients

• Rotisserie chicken (3 to 4 cups shredded): Using pre-cooked chicken saves time and adds great flavor; buy a high-quality store rotisserie or roast two large breasts at home. Shred into bite-sized pieces so each spoonful has chicken.
• Better than Bouillon chicken (4 tablespoons): Concentrated paste gives a deep, savory base—dissolve in hot water for quick broth. If you prefer low-sodium, reduce the amount and taste as you go.
• Salted butter (4 tablespoons): Adds richness for sautéeing the vegetables; substitute unsalted and add salt separately if desired.
• Vegetables: 4 carrots (halved lengthwise, diced) and 4 celery stalks (diced) with 2 small yellow onions (finely diced) give classic aromatic structure and texture to the pot.
• Flour (1/2 cup) and milk (1 cup): The flour is used to build a light roux that thickens the broth; milk enriches the finished soup for a silky mouthfeel.
• Seasonings: 1 teaspoon each Italian seasoning, salt, garlic powder, and onion powder to layer savory flavors without overpowering the delicate dumplings.
• Dumplings (2 cups Bisquick): The shortcut mix creates tender dumplings quickly. To the Bisquick add 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 2/3 cup milk for the batter.
• Milk for dumplings (2/3 cup): Use whole milk for best tenderness; lower-fat milks will still work but produce slightly less rich dumplings.

Instructions

Make the Broth: In a large heatproof bowl combine 8 cups water with 4 tablespoons Better than Bouillon, microwave for 3 minutes to dissolve and heat, then stir well. Alternatively heat on the stove; the goal is a flavorful, hot broth to add to the pot. Sauté the Vegetables: Heat a large stock pot over medium and add 4 tablespoons butter. Add the diced carrots, celery, and finely chopped onions. Cook for about 10 minutes, stirring often, until the onions are translucent and the vegetables begin to soften without browning—this builds sweetness without burning. Create the Thickening Base: Sprinkle 1/2 cup flour over the vegetables and stir for 1–2 minutes to cook the raw flour taste. This forms the roux; it should coat the vegetables and start to smell slightly toasted. Slowly add the prepared hot broth while whisking to avoid lumps, then bring to a gentle boil. Add Chicken and Season: Stir in the shredded chicken, 1 cup milk, 1 teaspoon each Italian seasoning, salt, garlic powder, and onion powder. Reduce heat to low and maintain a gentle simmer while you prepare the dumpling batter. Taste and adjust salt—since the bouillon is salty, check before adding more. Mix the Dumpling Batter: In a medium bowl toss 2 cups Bisquick with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Pour in 2/3 cup milk and gently fold until just combined—do not overmix. Let the batter rest 1–2 minutes to hydrate the mix. Drop Dumplings and Simmer: Using a 1 1/2 tablespoon cookie scoop, drop dumpling batter into the simmering pot, leaving space between them—they will expand. Cover the pot and let simmer on low for 15 minutes; do not lift the lid during this time, which lets dumplings steam properly. Finish Cooking: Remove the lid carefully and, using a spatula, gently turn each dumpling so the bottoms cook evenly without breaking them. Continue to simmer uncovered for an additional 2–3 minutes to firm the dumpling surfaces. Remove from heat and let rest a couple of minutes before serving. Serve: Ladle into bowls, garnish with chopped parsley if desired, and serve hot. This yields 12 dumplings—plan on 6 generous servings.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Because dumplings soften over time, I recommend storing the broth and shredded chicken separate from dumplings when possible; reheat the broth and add freshly made dumplings or reheat gently on the stovetop to avoid a gluey texture. For freezing, omit dumplings and freeze only the soup base—thaw overnight in the refrigerator, reheat slowly, and finish with fresh dumplings or cooked biscuits.

Ingredient Substitutions

To make a gluten-free version, substitute a gluten-free biscuit mix for Bisquick and use a gluten-free bouillon. For a lighter version, replace whole milk with 2% or evaporated milk diluted with water, and reduce butter to 2 tablespoons. You can swap shredded rotisserie chicken for shredded turkey leftover from a roast; it adds a slightly different flavor but keeps the same comforting texture. Vegetarian? Use vegetable bouillon and add extra mushrooms and white beans, then use a plant-based biscuit mix.

Serving Suggestions

Serve with simple sides like buttered green beans, a crisp green salad, or crusty bread to mop up the broth. Garnish with freshly chopped parsley or chives for brightness. For a heartier platter, top each bowl with a sprinkle of grated sharp cheddar or a drizzle of chili oil for a modern twist. This is perfect for family dinners, casual potlucks, or cozy date-night films at home.

Cultural Background

Chicken and dumplings is a classic comfort dish deeply rooted in American Southern and Midwestern home cooking. The concept—stewing meat with small bits of dough—traces back to European peasant dishes; in the U.S. it evolved into regional favorites with variations on dumpling texture, gravy richness, and seasoning. This version leans on convenience (Bisquick and rotisserie chicken) while honoring that slow-simmered depth that makes the dish timeless.

Seasonal Adaptations

In winter, add a bay leaf and a splash of dry white wine to the broth for warmth and complexity. For spring, swap carrots for tender asparagus tips added at the end and fold in fresh tarragon. In autumn, stir in roasted squash cubes for sweetness and color. The dumplings accept subtle changes—add a teaspoon of fresh chopped rosemary in cooler months or minced basil during summer.

Meal Prep Tips

Prep the vegetables and shred the chicken ahead to save time—store them in separate containers for up to two days. Pre-measure the Bisquick and spices in a resealable bag so all you need to do is add milk and drop dumplings when ready to cook. Use a large cookie scoop to portion dumplings quickly and evenly right into the simmering pot; this keeps active finish time short and stress-free.

This pot of chicken and dumplings is an invitation to slow down at the table and share stories. It’s forgiving, nostalgic, and flexible—make it your own and pass it along to the next generation.