Chicken and Dumpling Casserole

February 8, 2016

 I made this recipe for the first time last week.  Oh, my, gosh.  It was so good.  In fact, it was so good I am making it again this week!  My husband got home late from work a few days after I made this and I was eating some of the leftovers and before he even said hello, he said to me “did you finish that all up?”  I smiled and said “no – I saved a big serving for you”.  He finished it a short time later.  He never says that so you know it must be good.  Enjoy.





3 TBSP. olive oil

¾ cup chopped onion

1¼ cup chopped carrots

¾ cup chopped celery

3 cups chicken broth

3 TBSP. flour

2½ cups chopped rotisserie chicken*

1¼ cup frozen peas

½ tsp. salt

½ tsp. pepper


Dumpling Ingredients

1 cup flour

2 tsp. baking powder

1/4 tsp. salt

1 egg

1/3 cup milk



Preheat oven to 400 degrees


In a large skillet heat oil and add onion, carrots, and celery.  Cook until tender.  Add flour and ¼ cup broth.  Stir until it  thickens and then slowly add the rest of the broth.  Cook over medium heat until it thickens again, about 3 minutes.  Add chicken, peas, salt and pepper.


Pour into baking dish – set aside.



In a medium-mixing bowl add flour, baking powder and salt.  Wisk together.  Add egg and milk and mix with a wooden spoon until just combined (I added a bit more milk).  Drop dough over chicken mixture with a spoon.  Makes about 8 dumplings.  Bake for 15 minutes or until dumplings are golden brown and chicken mixture is hot.


* I used 3 chicken breasts I poached and  cut up.












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© 2016  by Baked by Bobi

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