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Chicken and Dumpling Casserole

One-Skillet Creamy Chicken and Dumpling Casserole Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 452
Ingredients Method Notes

Ingredients
  

  • 3 tbsp butter
  • 1 small yellow onion, diced
  • 2 medium carrots, peeled and sliced into thin coins
  • 2 celery ribs, thinly sliced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 1 tsp dried thyme
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • 2 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 tbsp cold unsalted butter, cut into small cubes
  • ¾ cup whole milk

Method
 

  1. Preheat oven to 400°F. Melt butter in a 10-inch oven-safe skillet over medium heat. Cook onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook 30 seconds.
  2. Sprinkle in ¼ cup flour and cook, stirring, for 1 minute. Slowly whisk in broth and cream, then add thyme, salt, and pepper. Bring to a simmer and cook until thickened, 3 to 4 minutes.
  3. Remove from heat. Stir in chicken and peas until evenly coated. Smooth the filling into an even layer.
  4. In a bowl, whisk 1½ cups flour, baking powder, and ½ tsp salt. Cut in cold butter until coarse crumbs form. Stir in milk just until no dry flour remains. Drop spoonfuls of dough over the filling, leaving small gaps.
  5. Bake until dumplings are golden and sauce is bubbling, 20 to 25 minutes. Let rest 5 minutes, then scoop into bowls.

Notes

Resting the casserole for a few minutes off the heat helps the sauce thicken so it holds together better when you serve it. Rotisserie chicken saves time, but poaching a couple of boneless, skinless breasts in the broth before making the sauce also works nicely. If your skillet is not oven-safe, transfer the filling to a greased 9x13-inch baking dish before topping with the dumplings and baking.