Description
Looking for a comforting meal? Try this Chicken and Dumpling Casserole recipe for a delicious twist on a classic dish. Discover how to make it today!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2½ cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded (about 1 pound)
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried herbs (thyme, parsley, or sage)
- 3 tablespoons cold butter, cubed
- ¾ cup milk
- 1 large egg
Instructions
- Step 1: Prepare Your Kitchen Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish or a large oven-safe skillet that can transition from stovetop to oven. Having all ingredients prepped before you start cooking will make the process much smoother.
- Step 2: Create the Flavor Base Heat olive oil in a large skillet over medium heat. Add diced onions, carrots, and celery, cooking until the vegetables soften and onions become translucent, about 6-8 minutes. Add minced garlic, thyme, and sage, cooking for another 30 seconds until fragrant. The aroma filling your kitchen right now is the foundation of your **Chicken and Dumpling Casserole**.
- Step 3: Make the Creamy Sauce Add butter to the vegetables and allow it to melt completely. Sprinkle flour over the mixture and stir constantly for 2 minutes to cook out the raw flour taste. This roux will thicken your sauce perfectly. Gradually pour in chicken broth and milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
- Step 4: Complete the Filling Fold in your shredded chicken, frozen peas, and fresh parsley. The frozen peas will cool the mixture slightly while maintaining their bright color. Season with salt and pepper to taste, keeping in mind that the sauce will reduce slightly in the oven, intensifying the seasoning. Transfer this filling to your baking dish if you’re not using an oven-safe skillet.
- Step 5: Prepare the Dumplings In a medium bowl, whisk together flour, baking powder, salt, pepper, and dried herbs. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. In a separate small bowl, beat egg and milk together, then gently fold into the dry ingredients just until moistened. Your dumpling batter should be thick but still droppable from a spoon.
- Step 6: Assemble and Bake Using a large spoon or ice cream scoop, drop dumpling batter in evenly spaced mounds on top of the hot filling. Leave some space between dumplings as they’ll expand while baking. Transfer your **Chicken and Dumpling Casserole** to the preheated oven and bake uncovered for 25-30 minutes, until the dumplings are puffed and golden brown on top and cooked through in the center.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg