Save A comforting, hearty casserole combining tender chicken, vegetables, and fluffy dumplings baked in a creamy, savory sauce.
I still remember the first time I baked this chicken and dumplings casserole for my family. It quickly became a favorite on chilly evenings when everyone wanted something warm and filling after a busy day.
Ingredients
- Cooked chicken: 2 cups, shredded or diced
- Carrots: 1 cup, diced
- Celery: 1 cup, diced
- Frozen peas: 1 cup
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Unsalted butter: 1/4 cup
- All-purpose flour: 1/4 cup (for filling)
- Chicken broth: 2 cups
- Whole milk: 1 cup (for filling)
- Salt: 1 teaspoon (divided)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- All-purpose flour: 1 cup (for dumplings)
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon (for dumplings)
- Unsalted butter: 2 tablespoons, melted
- Whole milk: 1/2 cup (for dumplings)
- Fresh parsley: 2 tablespoons, chopped (optional)
Instructions
- Prep:
- Preheat oven to 400°F (200°C).
- Sauté vegetables:
- In a large skillet over medium heat, melt butter. Add onions, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Thicken sauce:
- Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in chicken broth and milk. Cook, stirring, until thickened, about 3–4 minutes.
- Add chicken and peas:
- Add cooked chicken, peas, salt, pepper, and thyme. Stir to combine.
- Assemble casserole:
- Transfer chicken mixture to a greased 9x13-inch casserole dish.
- Prepare dumpling dough:
- In a medium bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until just combined. Fold in parsley if using.
- Add dumplings:
- Drop spoonfuls of dumpling dough evenly over the chicken mixture.
- Bake:
- Bake uncovered for 25–30 minutes, until dumplings are golden and cooked through.
- Rest:
- Let casserole cool for 5 minutes before serving.
Save My kids always ask for seconds of this casserole whenever it's on the table. It brings back cozy memories of cooking together, passing the mixing bowls around the kitchen.
Make Ahead & Storage
Prepare the chicken mixture and dumpling dough up to a day in advance. Assemble and bake just before serving for maximum freshness. Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Serving Suggestions
This casserole pairs wonderfully with a light green salad or steamed green beans. A sprinkle of fresh parsley adds a bright finishing touch.
Swap & Variations
Switch the herbs for rosemary or sage if you like. To save time, try using rotisserie chicken and frozen mixed vegetables. Use lactose-free milk for a dairy-sensitive version.
Save Serve this warm and bubbly casserole straight from the oven. It's sure to become one of your most-requested comfort meals.
Recipe FAQ Section
- → What type of chicken works best for this dish?
Cooked shredded or diced chicken, including rotisserie chicken, provides tender, flavorful meat that blends well with the sauce and vegetables.
- → Can I use frozen vegetables in this bake?
Yes, frozen peas and mixed vegetables can be used to save time while maintaining good texture and taste.
- → How do you make the dumplings fluffy and tender?
Combining flour, baking powder, melted butter, and milk creates a soft dough. Baking the spoonfuls until golden ensures they’re fluffy and cooked through.
- → What herbs complement this savory casserole?
Dried thyme is included, but rosemary or sage can be substituted for aromatic, earthy notes.
- → How can I prepare this dish ahead of time?
Prepare the chicken and vegetable mixture and dumpling dough separately, then assemble and bake just before serving to keep textures fresh.