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Easy Pancake Mix Chicken and Dumplings Recipe

This simple recipe for Chicken and Dumplings can be made in less than 30 minutes. A perfect way to use leftover chicken, this Pancake Mix Chicken and Dumplings Recipe will quickly become a family favorite.

Course Main Course
Keyword chicken and dumplings, pancake mix chicken and dumplings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes



  • 2 cups pancake mix {I used Bisquick}
  • cup milk {I used 1%}
  • ½ tsp fresh thyme {finely chopped}


  • 4 tbsp butter
  • ½ small onion {diced}
  • 2 carrots {diced}
  • 2 stalks celery {diced}
  • ¼ cup all purpose flour
  • 4 cups chicken broth
  • ½ cup milk {I used 1%}
  • 2 cups shredded cooked chicken {or turkey}



  1. Combine pancake mix, milk and finely chopped fresh thyme in a medium bowl. Stir until you have a thick batter. Set aside until ready to use.


  1. In a large heavy bottom skillet {or Dutch oven}, melt butter over medium high heat. Add onion, carrots and celery to the melted butter and sautee until softened slightly {about 3-4 minutes}.

  2. Add in flour and stir to coat softened vegetables. Continue to cook for about 30 seconds. Add chicken stock to softened vegetables and stir, scraping the bottom of the pot to remove any bits {so much flavor}. Bring to a boil.

  3. Turn the heat down to simmer. Add milk and cooked chicken. Season with salt and pepper to taste.

  4. Use a medium cookie scoop {or about 1.5 tablespoons} to scoop mounds of dumpling batter into the soup. Continue until all of the batter has been used {you should get about 12}. Cover and simmer for 12-15 minutes or until the dumplings are fluffy, cooked and have floated to the top.

  5. Serve in a bowl with a sprinkling of cracked black pepper and a few springs of fresh thyme. Refrigerate leftovers for up to 3 days.