Tonight was chicken and dumplings for supper. I mentioned this to a friend who had a simple reply: "I want the recipe". I thought surly I had blogged it already but apparently not. So here I give you my EASY 20 min chicken and dumpling recipe.

This recipe could feed 4. But let's be honest, this is chicken and dumplings, so 2 with lunch left over is more accurate.


  • 2 cups Bisquick a little more
  • 2/3 cup milk
  • 2 cups water
  • 1 box chicken stock
  • 1 rotisserie chicken
  • palm-full of herbs de provence
  • pepper
  • kosher salt

In a stock pot, combine the water, the chick stock, the herbs de provence, and salt and pepper to your preference and bring to a boil over medium-high heat.

In a large bowl combine 2 cups of Bisquick and the milk. Stir until a soft ball forms. If it seems too sticky, that's ok. If it's still dry add a little more milk. Sprinkle the excess Bisquick on the counter and turn your ball of dough out onto it. If you've baked from scratch before, you know what is coming: knead that dough. Work the sticky dough into the sprinkled Bisquick so it's no longer sticky and knead the dough. I never knead for more than 30 seconds or so (this is a quick recipe and I'm lazy!). If you want to be fancy, use a rolling pin to roll out the dough to about 1/2 thick. You can easily use your hands instead, it's not like there is an overwhelming amount of dough or it needs to be perfectly uniform in thickness.

Let the dough rest for a moment. Then cut the dough as you prefer. I use a pizza cutter to cut the dough and I usually opt for long, rectangular dumplings. Not that there is anything wrong with square ones!

When the liquid is boiling, carefully add the dumplings (to add splashing the hot liquid). Once all are added stir to make sure they are covered and cook for 10 mins.

While the dumplings are cooking rip apart the rotisserie chicken. If the chicken is not really hot, I usually just do this with my fingers. Make sure to shred the chicken as you pull it to provide texture and make the pieces closer to bite-size.

When the 10 mins are up, stir the dumplings and add the chicken. At this point, you can also add some vegetables if you like. I usually add carrots or peas (from a can, nothing special) or a frozen veggie mixture. Turn the heat down to medium, cover and cook for 10 more minutes. If you are using a frozen veggie mix, keep the high a little higher than medium.

The dumplings can begin to stick to the bottom during this 10 minute round. So be sure to stir every couple of minutes.

When the timer goes off it's time to eat! I usually serve my Easy 20 Minute Chicken & Dumplings in a bowl with some dried parsley on top.