Chicken and Dumpling Casserole

Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 8 cups
Nutrition Facts: View Label(s)
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Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

Ingredients

3 Tablespoons
oil
1 cup
chopped onion (about 1 medium)
1 cup
chopped carrots (about 2 small)
1 cup
chopped celery (about 2 stalks)
3 cups
low sodium chicken broth (see notes)
3 Tablespoons
flour
2 cups
cooked chicken, bite sized
1 cup
frozen peas
salt and pepper (try 1/4 to 1/2 teaspoon)
DUMPLINGS
1 cup
flour
2 teaspoons
baking powder
1⁄4 teaspoon
salt
1
egg
1⁄3 cup
non-fat or 1% milk

Directions

  1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet) and saute onions, carrots and celery until soft.
  2. Add a small amount of unheated broth to the flour and stir until smooth. Slowly mix in remaining broth and add to skillet. Stir over medium heat as the mixture thickens.
  3. Add the chicken, peas, salt and pepper. Heat on low while making dumplings.
  4. Dumplings: sift the flour, baking powder and salt together into a mixing bowl.
  5. Add the egg to the milk and beat until well blended. Stir into the flour until well combined.
  6. Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture. (makes about 8 dumplings)
  7. Bake uncovered at 400 degrees for 15 minutes or until the dumplings are golden brown.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Last updated: 02/24/17

7 Comments for "Chicken and Dumpling Casserole"

I added frozen corn, and a few heaping spoonfuls of mashed potato flakes to thicken the sauce. I also use Bisquick instead of the buscuit recipe, saves time! A little shredded chedder cheese in the Bisquick dough is really good. Great recipe!!

My wife loved this recipie!  I am going to make it again soon.

Update:  This recipe is just as good with leftover turkey.   I was much more careful while measuring the milk for the dumplings, and they turned out fine -- very "dumpling-ish" and tasty.

This was SO good!  It tasted like home made chicken pot pie.  My dumplings had too much liquid in them, so I will do a bit less milk next time, but it didn't matter for the casserole -- the mix spread out and made a "dumpling crust" across the top, and it was SO GOOD. 

Has anyone made this with cooked turkey?  I'm going to give it a try after the holidays, with leftover turkey.  Update will follow. :-)

 

Great tasting! I used "veggie" chicken, but would love to try with some white beans next time or veggie crumbles as I am sure they would all be just as good! I did add extra veggies and variety (what was in my fridge).

My husband really enjoyed this recipe! 

 

My family really enjoyed this recipe! I think I am going to add even more vegetables next time!

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