Bisquick Chicken and Dumpling Casserole

Warm and comforting yet so easy to make this Bisquick Chicken and Dumpling Casserole recipe is the perfect family meal for cold weather!

White plates with hearty pieces of chicken showing through vegetable base with a dumpling on top next to a 9 x 13 casserole dish full

If you enjoy this recipe you may also enjoy our Swiss Chicken Casserole, Hot Chicken Casserole and our Tater Tot Chicken Casserole.

Bisquick Chicken and Dumpling Casserole Recipe

Chicken and vegetables taste great mixed together in a casserole that is made into a meal with Bisquick dumplings on top. This Chicken and Dumplings Casserole with Bisquick is one of the recipes that we crave in cooler weather.

My husband really enjoys this chicken and dumpling casserole because it’s so filling and comforting.  He says that it reminds him of his mom’s chicken pot pie recipe. 

This dish looks so unique, is full of wholesome flavors and creates such a delicious meal for your family.

Save this Recipe
Please enable JavaScript in your browser to complete this form.

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Over head view of casserole dish full of rich chicken stock with pieces of chicken breast, carrots, peas, onions, celery and the center is covered with 12 golden brown dumplings made quickly from Bisquick

I love warm bread, so this chicken casserole with the warm biscuits on top was a winner all around in our family. This recipe creates comfort food that we crave on a chilly weekend.

Why This Recipe Works:

  • Like a thick soup with biscuits on top with great flavors, even picky eaters enjoy this meal.
  • Using Bisquick to make the dumplings saves time and helps create a restaurant quality meal at home.
  • This homestyle meal makes you happy while you enjoy it and might remind you of a good meal when you were growing up.
Golden brown Bisquick based dough baked in a delicious chicken and dumping casserole with the dish full in the background

Ingredients Needed:

  • Cooked chicken – we like to cook boneless, skinless chicken breasts in water and to make our meat and stock – 1 large breast typically makes about 2 cups of cubed chicken
  • Chicken broth or stock – we’ve got notes below on how to make your own and continue using the same pot to make most of the recipe
  • Butter – adds a richness and is great to soften the veggies in
  • Celery – finely chopped adds a little more crunch and earthy flavor
  • Garlic & Onions – add a beautiful depth of flavor to the casserole
  • Flour – helps thicken the casserole base
  • Basil – I love this flavor and it gives the casserole a bit of speckled color and visual interest
  • Frozen Carrots and Peas – adds color and veggies in a very convenient way
  • Bisquick – creates a great shortcut and time saver to make the dumplings
  • Milk – helps make the biscuits for the top of the casserole
Ingredients to make chicken and dumpling casserole on a wooden countertop are Bisquick, milk, butter, chicken broth, basil, garlic, onions, celery, chicken, peas, carrots and flour.

How to Prepare the Chicken

Bring water to a boil in a stock pot. Try to use the amount of water that you think will just barely cover the chicken.

I like to add some finely chopped, carrots, celery and onions. This is not required, but helps add more flavor and essentially helps me make my own chicken broth.

Turn the water down to simmer and add boneless skinless chicken breasts into a stock pot. Cook for 20 minutes with the pot covered.

Use a digital meat thermometer to ensure the chicken has been cooked to an internal temperature of 165°F.

Chicken breasts cooking in a pot of water

I like to prep the chicken breasts and then keep the amount of broth that I need to use in the recipe. This saves money purchasing a box of broth or better than bouillon.

Remove the chicken from the pan and place on a cutting board.

I like to slice the breasts and then cut the slices into cubes as shown here.

Whole chicken breast sliced and then cut into cubes for use in a casserole on a teal cutting board

Two large chicken breasts typically make about four cups of cubed chicken which works perfectly in this recipe.

How to Make Chicken & Dumplings Casserole

Lightly grease a 9 x 13″ baking dish and preheat oven to 350°F.

In a stock pot saute onion, celery, garlic and butter until tender. 

Chopped onions, celery and garlic poured into a stock pot with butter melting

Add flour, sugar, salt, basil, pepper and broth and bring to a boil. Cook for 1 minute and then reduce heat.

Flour poured on top of carrots and celery softened in butter to help thicken the casserole base

Add bag of frozen carrots and peas. Cook for 5 minutes, stirring constantly. 

You can use other combinations of mixed veggies, however carrots and peas are our favorite combination.

Long handled wooden spoon stirring frozen carrots and peas into chicken stock

Add cooked chicken and stir everything together. Pour into greased 9 x 13 baking dish.

Chicken, carrots and peas cooking in thickened filling for a casserole

In a separate bowl combine dumplings ingredients.  Drop 12 tablespoons full of the Bisquick baking mixture onto the casserole.

Try to use similar sized drops that are spaced as evenly as possible. 

Drops of dough made from Bisquick dropped on top of a chicken casserole to make easy dumplings while baking

Bake, uncovered at 350°F for 30 minutes.  Cover and bake for up to 10 more minutes or until dumplings are done.

Serve warm and enjoy!

Storage & Reheating Instructions

Since this casserole has so much liquid and is almost like a thick soup in its consistency.  I would recommend scaling the recipe to make the amount that you can enjoy in one meal. 

If there are leftovers remove the dumpling or biscuit portion and refrigerate in a separate container from the chicken base. This will help prevent the bread from getting soggy.

Serving spoon dishing out portions of chicken and dumpling casserole thats loaded with veggies on a red and white napkin

More Easy Comfort Food Casseroles

We are fans of easy recipes that can be made in 9 x 13 pan.  Here are some other casseroles that our family enjoys in cold weather when we need help warming up and filling up:

Mexican Casserole

Beef Noodle Casserole is one of our best casseroles that uses egg noodles, beef and cheese for a creamy meal.

Swiss Chicken Casserole uses a box of Stovetop stuffing to add so much flavor in a super easy way.

Cabbage Roll Casserole with Sauerkraut has easy layers and is another healthier dish that’s so comforting to enjoy.

Close up plate of the best chicken and dumpling casserole with a dumpling made from Bisquick sitting on top of the white plate

Bisquick Chicken and Dumpling Casserole

Servings 8 people
Author: Jennifer
Warm and comforting yet so easy to make this Bisquick Chicken and Dumpling Casserole recipe is the perfect family meal for cold weather!
4 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1/2 cup onion chopped
  • 1/2 cup celery chopped
  • 2 cloves garlic minced
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 4 cups chicken broth
  • 12 ounces frozen peas and carrots
  • 4 cups cooked chicken cubed


  • 2 cups bisquick mix
  • 2 teaspoons dried basil
  • 2/3 cup milk


  • Preheat oven to 350°F.  Saute onion, celery, garlic and butter until tender. 
  • Add flour, sugar, salt, basil, pepper and broth and bring to a boil. Cook for 1 minute and then reduce heat.
  • Add peas and cook for 5 minutes – stir constantly.  Add chicken and stir.
  • Pour into greased 9 x 13 baking dish.
  • In a separate bowl combine dumplings ingredients.  Drop 12 tablespoonfuls onto casserole as pictured above. 
  • Bake, uncovered at 350°F for 30 minutes.  Cover and bake for up to 10 more minutes or until dumplings are done.


Calories: 377kcalCarbohydrates: 34gProtein: 24gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 73mgSodium: 1255mgPotassium: 397mgFiber: 3gSugar: 7gVitamin A: 4312IUVitamin C: 6mgCalcium: 121mgIron: 3mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Originally published November 22, 2018 with pictures updated on April 13, 2023.

One Comment

  1. Aimee Brantley says:

    4 stars
    I really liked that this recipe didn’t use cream of chicken soup. The basil seemed odd and I’d swap for thyme next time. I used rotisserie chicken. I also added just the flour to the sauteed veggies to cook the flour a bit first before adding broth and things and it thickened very well.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating