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3 Tablespoons vegetable oil
1 cup chopped onion (about 1 medium)
1 cup chopped carrot (about 2 small)
1 cup chopped celery (about 2 stalks)
3 cups low-sodium chicken broth (see Notes)
3 Tablespoons flour
2 cups chopped cooked chicken
1 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper 
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
⅓ cup 1% or nonfat milk


  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. Chicken mixture: In a large skillet, add oil and heat over medium-high heat (350 degrees F in an electric skillet). Add onion, carrot and celery; cook until soft.
  4. 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.
  5. Add the chicken, peas, salt and pepper. Heat on low while making dumplings.
  6. Dumplings: MIx the flour, baking powder and salt together in a mixing bowl.
  7. Add the egg to the milk and beat until well blended. Stir into the flour until well combined.
  8. Pour the chicken mixture into a lightly greased casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture (makes about 8 dumplings).
  9. Bake uncovered for 15 minutes or until the dumplings are golden brown.
  10. Refrigerate leftovers within 2 hours.


  • 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.

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8 Cups
Prep time:
10 minutes
Cooking time:
30 minutes
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