Simple yet comforting dumplings with chicken and vegetables are ready in less than an hour!
Chicken and Dumpling Casserole
Ingredients
CHICKEN MIXTURE
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 or turkey
1 cup frozen peas
½ teaspoon salt
¼ teaspoon black pepper
DUMPLINGS
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
⅓ cup 1% or nonfat milk
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Preheat oven to 400 degrees F.
- 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 and cook until soft.
- 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.
- Add the chicken, peas, salt and pepper. Heat on low while making dumplings.
- Dumplings: Mix the flour, baking powder and salt together in a mixing bowl.
- Add the egg to the milk and beat until well blended. Stir into the flour until well combined.
- Pour the chicken mixture into a lightly greased casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture (makes about 8 dumplings).
- Bake uncovered for 15 minutes or until the dumplings are golden brown.
- 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.
- To make it easier to re-use measuring cups, mix the dry ingredients for dumplings before preparing the chicken mixture.
You might also like...
Hazelnut Thumbprint Cookies
Hazelnut Thumbprint Cookies
This simple and tasty cookie is made with nut flours and your choice of sweetener. Finish the fun with a thumbprint filling of your favorite jam.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
15 cookies
Tropical Smoothie
Tropical Smoothie
A cold and refreshing drink with sweet pineapple and creamy banana.
Prepare:
5 minutes
Makes:
5 cups
Mushroom Stroganoff
Mushroom Stroganoff
A comforting dish combining whole grain noodles and a creamy mushroom sauce.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
6 cups
Banana Ginger Sauce
Banana Ginger Sauce
Inspired by banana ketchup, a condiment from the Philippines, this sweet and tangy sauce is the perfect addition to many dishes!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
1 cup
Prepare:
5 minutes
Cook:
20 minutes
Makes:
3 Cups
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings
Comments
I used a bag of frozen mixed vegetables (peas, carrots, corn, green beans) and this came together really quickly and was super delicious. My kiddos gobbled it up!
Adding a couple of Tablespoons of dried tarragon to the dumpling batter gives this dish a rich flavor:)
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. :-)
My husband really enjoyed this recipe!
My family really enjoyed this recipe! I think I am going to add even more vegetables next time!