🍗 Old-Fashioned Chicken and Dumplings (No-Fail Family Recipe)
There’s no wrong way to make chicken and dumplings—just the way your mama did it.
I’m not here to start drama, but let’s go ahead and say it: chicken and dumplings is one of those meals where folks have strong opinions. Flat or fluffy? Veggies or none? Creamy broth or thin like soup?
But here’s the truth—there’s no wrong way. Just the way your family made it. And this version? It’s my family’s, and it’s the kind of comforting, stick-to-your-ribs dinner that makes everyone feel a little more loved.
The dumplings are Bisquick-based (easy and so fluffy), the chicken is juicy and flavorful thanks to bone-in thighs, and the broth is creamy without needing a single fancy ingredient. No exact measurements, just feel-it-in-your-soul cooking.
📝 Ingredients (More or Less)
This recipe doesn’t need measuring cups—just instincts and a little love.
For the chicken and broth:
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6–8 chicken thighs (bone-in, skin removed)
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Water (enough to cover chicken)
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Salt and pepper, to taste
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A splash of milk (about halfway up the broth, trust your gut)
For the dumplings:
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Bisquick baking mix
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Milk
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Extra salt and pepper for flavor
👉 Just follow the biscuit recipe on the Bisquick box and double it!
👩🍳 How to Make It – The Old-Fashioned Way
This is one of those recipes that gets passed down by watching, not reading. But here’s how we do it in our house:
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Boil the chicken:
Add chicken thighs to a large pot, cover with water, sprinkle in salt and pepper, and boil gently for 1 hour. Skim if needed. -
Shred the meat:
Remove the chicken, shred it with forks, and set aside. Keep all that broth—it’s gold. -
Make it creamy:
Pour milk into the pot with the broth—enough to make it look creamy, about halfway up the liquid. Bring it to a gentle boil. -
Mix your dumplings:
In a bowl, follow the Bisquick biscuit recipe, but double it. Add salt and pepper right into the dough for extra flavor. -
Drop in dumplings:
Use a spoon to drop dough into the simmering broth. Keep them about 1 to 2 tablespoons in size—they’ll puff up! -
Simmer uncovered:
Let them cook in the bubbling broth for 10 minutes, uncovered. -
Cover and cook again:
Pop the lid on and simmer for another 10 minutes. This steams the dumplings to fluffy perfection. -
Add the chicken back:
Stir the shredded chicken back into the pot and season to taste with extra pepper. -
Serve hot and cozy!
🧡 Tips, Swaps & Comfort Food Secrets
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Use chicken thighs: They’re richer, more flavorful, and stay juicy. Breast meat can dry out, but thighs always deliver.
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No need to thicken: The starchy dumplings naturally thicken the broth as they cook.
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Want a veggie version? Add a handful of frozen peas and carrots or chopped celery and onion while the chicken cooks.
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Flat dumpling lover? Roll out the dough and cut into strips for a more Southern-style noodle vibe.
💡 Pro Tip: Leftovers reheat beautifully—just add a splash of milk or broth and warm gently.
🥄 Wrapping It Up
There’s a reason recipes like this never needed a cookbook. They’re passed down from stovetop to stovetop, measured in pinches, made with hands and heart. So go ahead—grab a spoon, dish out a bowl, and take a deep breath. This is comfort food the way it was meant to be.
Old-Fashioned Chicken and Dumplings (No-Fail Family Recipe)
Ingredients
- - 6–8 chicken thighs bone-in, skin removed
- - Water enough to cover chicken
- - Salt and pepper to taste
- - Milk enough to make broth creamy, about halfway up the pot
- For Dumplings:
- - Bisquick baking mix double the biscuit recipe on the box
- - Milk as needed for dough
- - Salt and pepper mixed into the dough
Instructions
- In a large pot, boil chicken thighs in salted water for 1 hour.
- Remove chicken, shred, and set aside. Reserve broth.
- Add milk to the broth until it looks creamy. Bring to a soft boil.
- Mix Bisquick dumpling dough according to biscuit recipe and double it. Add salt and pepper.
- Drop dumplings by spoonfuls into the boiling broth.
- Boil uncovered for 10 minutes.
- Cover and simmer for another 10 minutes.
- Stir in shredded chicken. Taste and season as needed.
- Serve hot with extra black pepper.
