Name: Homemade Chicken and Dumplings Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lbs chicken breasts (or thighs, leftover cooked chicken, or rotisserie chicken); 6 cups water; 2 tbsp Better Than Bouillon Chicken; 4 tbsp salted butter; 3 carrots, chopped; 2 celery stalks, chopped; 1 yellow onion, diced; 1/4 cup all-purpose flour; 1 tsp Italian seasoning; 1 tsp salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 cups Bisquick; 2/3 cup milk (whole or 2%)

Jump to Recipe·Leave a Review

I share a cozy, from-scratch take on chicken and dumplings that’s brimming with rich, savory broth and soft, airy dumplings—perfect comfort food ready in just 30 minutes. This isn’t a store-bought shortcut; it’s a full, hearty, one-bowl meal that’s as satisfying as it is simple. Homemade Chicken and Dumplings Recipe

Why I’ll Love This Recipe

I love how quick and easy it is to make and that it uses staples I already have in my pantry. It combines all the cozy flavor of chicken pot pie in a “sippable” soup, with dumplings steamed to fluffy perfection in homemade broth. It’s a full meal in one bowl—packed with protein, vegetables, and dumplings—making it a perfect, fuss-free dinner for chilly evenings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts (or use thighs, leftover cooked chicken, or rotisserie chicken)
Water
Better Than Bouillon Chicken
Salted butter
Carrots
Celery
Yellow onions
Flour
Italian seasoning
Salt
Garlic powder
Onion powder
Bisquick
Milk (whole preferred, 2% works too)

directions

I make the broth by combining water and Better Than Bouillon in the microwave for 3 minutes, stir, and set aside.
I sauté carrots, celery, onion, and butter for 10 minutes, then stir in flour, add the broth, and bring to a boil.
I add shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk, reduce to low, and let it simmer while I prep the dumpling batter.
I mix Bisquick with seasonings, drizzle in milk, gently stir, and rest the batter for 1–2 minutes before dropping into the simmering soup.
I drop spoonfuls of batter into the soup, cover the pot, and let dumplings steam for 15 minutes—making sure to leave space for expansion.
Then I carefully flip each dumpling and cook uncovered for another 2–3 minutes.
Finally, I take it off the heat and serve right away.

Servings and timing

This recipe serves 8 people and takes about 45 minutes total—15 minutes prep time and 30 minutes cooking time.

Variations

I can switch to chicken thighs, leftover cooked chicken, or rotisserie chicken for convenience. I love that it’s flexible with vegetables—besides the carrots, celery, and onions, I can throw in mushrooms, corn, spinach, potatoes, or green beans.

storage/reheating

To store: I keep leftovers in an airtight container in the fridge for up to 4 days.
To freeze: I freeze it for up to 3 months in a sealed container.
To reheat: I defrost overnight, then gently reheat on the stove or microwave, adding a little extra liquid if needed to restore the soup’s texture.

FAQs

What can I substitute for Better Than Bouillon?

I sometimes use low-sodium chicken broth or bouillon cubes dissolved in hot water—they work similarly, though the flavor can vary slightly.

Can I use whole-wheat or gluten-free Bisquick for the dumplings?

I haven’t tried whole-wheat, but I suspect it might make the dumplings denser. Gluten-free mixes may work, but texture could differ—small tests are helpful.

Can I make this recipe in a slow cooker?

Yes. I’d place uncooked chicken and veggies in the crock pot, pour seasoned broth over, cook on LOW for 6–7 hours or HIGH for 3–4 hours. Then shred chicken, drop dumplings in, and cook until tender.

How do I ensure the dumplings stay fluffy?

I gently stir the Bisquick and milk (not overmix), give the batter a 1–2 minute rest before dropping it, leave space between drops, and avoid lifting the lid while they steam.

Can I make this ahead and reheat?

Yes—I store it in the fridge for up to 4 days. When reheating, I go slow on the stove or microwave and add extra broth if the dumplings soak up too much liquid.

Conclusion

I find this homemade chicken and dumplings recipe so comforting and satisfying—it’s a one-bowl wonder that feels like home. With simple ingredients, straightforward steps, and the ability to adapt to what I have on hand, it’s a recipe I’m always thrilled to make. Let me know how it turns out when you try it!

Homemade Chicken and Dumplings Recipe