Description
This chicken and dumpling casserole is absolutely one of my go-to weeknight favorites. It has all the goodness of a pot pie but it’s way simpler.
Ingredients
Units
Scale
- 3 tablespoons olive oil
- 3/4 cup chopped onion
- 1 1/4 cups chopped carrots
- 3/4 cup chopped celery
- 3 cups chicken broth
- 3 tablespoons flour
- 2 1/2 cups chopped rotisserie chicken
- 1 1/4 cups frozen peas
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Dumplings
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup milk
Instructions
- Sauté the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrots, and celery. Sauté until tender.
- Make the sauce base. Add the flour and ¼ cup of the chicken broth. Stir until the mixture thickens, then slowly add the rest of the chicken broth. Cook over medium heat until the sauce thickens, about 3 minutes.
- Add the chicken and seasonings. Stir in the cooked chicken, peas, salt, and pepper. Mix until everything is evenly coated in the sauce.
- Preheat the oven. Preheat the oven to 400°F (200°C). Pour the chicken mixture into a baking dish.
- Prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Add the egg and milk, then mix with a wooden spoon until just combined.
- Assemble and bake. Drop spoonfuls of dough (about 8 dumplings total) over the chicken mixture. Place the baking dish in the oven and bake for 15 minutes, or until the dumplings are golden brown.
Nutrition
- Serving Size:
- Calories: 476
- Sugar: 7.5 g
- Sodium: 1315.3 mg
- Fat: 18.6 g
- Carbohydrates: 45.7 g
- Protein: 32.2 g
- Cholesterol: 116.3 mg