Vegetable Chicken & Dumplings

Rose Mary Mogan


I call this my compromise recipe. Because the dumplings are made with Bisquick, the way my husbands mom made them, I am accustomed to making mine from scratch the way my mom always made ours.

But the mixed vegetables are my addition because we had vegetables with so many of our food dishes in the South. So in addition to the onions & celery I added mixed vegetables, & also added chopped green onion tops, garlic powder & lemon pepper to the bisquick.

This was my first time using Bisquick to make dumplings, & the addition of the spices gave it a home made flavor. AWESOME IS ALL I can say!


★★★★★ 4 votes

6-8 depending on appetite
25 Min
1 Hr 15 Min
Stove Top


  • 2 large
    boneless chicken breasts
  • 1 1/2-2 lb
    bone in chicken thighs ( i used 5)
  • 1 large
    bay leaf
  • 4 stalk(s)
    celery (cut into 2 inch pieces)
  • 2 large
    onions chopped
  • 1 Tbsp
    dried chive
  • 3
    chicken boullion cubes
  • 1 lb
    frozen mixed vegetables
  • 2 tsp
    coarse black pepper
  • 1/2 tsp
    kosher salt (optional) taste before adding
  • 1 tsp
    dried rosemary
  • 2 can(s)
    cream of chicken soup
  • 2 1/2 qt
    water (about 10 cups) may need additional later

  • 3 c
    bisquick baking mix
  • 1 stick
    softened butter
  • 2/3 c
    chicken broth
  • 1 Tbsp
    granulated garlic powder
  • 1 1/2 tsp
    lemon pepper (no salt added) or coarse black pepper
  • 1/2 c
    chopped green onion tops, or parsley

How to Make Vegetable Chicken & Dumplings


  1. Please note I chose not to add butter to the chicken broth of this recipe as many cooks do, because I chose to add it to the bisquick dumplings mix instead.But you may add it if you so desire.
  2. Chop celery into 2 inch pieces, then chop onions into medium size pieces. Then add to large stock pot.
  3. Add 3 chicken boullion cubes& spices to pot as well.
  4. Add chicken parts. Cover with water about 10 cups to start or as much as needed to cover . Bring pot to boil over medium high heat, then lower heat and simmer for about an hour or until chicken is tender.
  5. Remove chicken parts from pot with slotted spoon, remove skin and bones and break or cut pieces into large chunks, leave in bowl and set aside till needed.
  6. Prepare dumplings by measuring out bisquick into a large bowl. Add the softened butter and blend with a pastry blender or 2 forks, till butter is incorporated into flour mixture.
  7. Add chopped green onion tops or parsley and spices,then add chicken broth.
  8. Stir till dough comes together.
  9. Shape dough into about 16 tablespoon size dumplings, or according to the size you desire.
  10. Drop dumplings individually into into simmering pot. Cover with tight fitting lid, and allow to cook for about 20 minutes.
  11. After the 20 minutes, remove the lid, & add the Cream of Chicken Soup, and the chicken pieces.
  12. Also add the frozen vegetables, stir GENTLY, COVER WITH LID, and allow to cook for an additional 10 minutes over low heat. Stir to make sure it did not stick.
  13. Ladle and serve with your favorite bread or crackers if desired. So although the dumplings were not flat as I am accustomed, they still were very good. Moral of the story, Flat or Round if they taste good it doesn't matter what shape they are in. Smile

Printable Recipe Card

About Vegetable Chicken & Dumplings

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Flour
Regional Style: American

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