Chicken and Dumpling Casserole
Chicken and Dumpling Casserole
Ingredients
For the Casserole Base
- 3 cups cooked chicken breast, shredded
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
- butter, for greasing baking dish, as needed
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Add the diced yellow onion, celery, and carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 7 min
- 3
Stir in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the chicken broth and whole milk until the mixture is smooth. Bring to a gentle simmer, stirring occasionally, until the sauce has thickened, about 5 to 7 minutes.
⏱️ 7 min
- 4
Remove the skillet from the heat. Stir in the shredded cooked chicken breast, frozen peas, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of poultry seasoning. Pour this chicken mixture evenly into the prepared baking dish.
⏱️ 5 min
- 5
In a medium mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt for the dumplings. In a separate small bowl, whisk together 3/4 cup of whole milk and 1/4 cup of melted unsalted butter. Add the wet ingredients to the dry ingredients and stir until just combined; be careful not to overmix the dough.
⏱️ 5 min
- 6
Drop the dumpling dough by spoonfuls evenly over the hot chicken mixture in the baking dish. The dumplings will expand as they cook.
⏱️ 3 min
- 7
Bake in the preheated oven for 30 to 35 minutes, or until the dumplings are golden brown and cooked through, and the casserole is bubbly around the edges.
⏱️ 35 min•🌡️ 375
- 8
Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the sauce to set and the dumplings to cool slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Dumpling Casserole
Ingredients
For the Casserole Base
- 3 cups cooked chicken breast, shredded
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
- butter, for greasing baking dish, as needed
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Add the diced yellow onion, celery, and carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 7 min - 3
Stir in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the chicken broth and whole milk until the mixture is smooth. Bring to a gentle simmer, stirring occasionally, until the sauce has thickened, about 5 to 7 minutes.
⏱️ 7 min - 4
Remove the skillet from the heat. Stir in the shredded cooked chicken breast, frozen peas, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of poultry seasoning. Pour this chicken mixture evenly into the prepared baking dish.
⏱️ 5 min - 5
In a medium mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt for the dumplings. In a separate small bowl, whisk together 3/4 cup of whole milk and 1/4 cup of melted unsalted butter. Add the wet ingredients to the dry ingredients and stir until just combined; be careful not to overmix the dough.
⏱️ 5 min - 6
Drop the dumpling dough by spoonfuls evenly over the hot chicken mixture in the baking dish. The dumplings will expand as they cook.
⏱️ 3 min - 7
Bake in the preheated oven for 30 to 35 minutes, or until the dumplings are golden brown and cooked through, and the casserole is bubbly around the edges.
⏱️ 35 min•🌡️ 375 - 8
Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the sauce to set and the dumplings to cool slightly.
⏱️ 10 min