Save This chicken and dumpling casserole transforms simple ingredients into the ultimate comfort food experience. The combination of tender chicken, hearty vegetables, and fluffy dumplings baked in a creamy sauce creates a meal that feels like a warm hug on a plate.
I first made this casserole during a particularly harsh winter when my family needed something truly comforting. The moment I pulled it from the oven, with those golden dumplings crowning the bubbling filling, I knew it would become a staple in our home. Now it's requested at least twice a month, especially when someone's had a rough day.
Ingredients
- Shredded chicken: provides the hearty protein base. Rotisserie chicken works beautifully for convenience and adds extra flavor
- Carrots, celery, and onions: create the classic mirepoix that builds the foundation of flavor. Use fresh vegetables for the best texture
- Frozen peas: add a pop of color and sweetness. No need to thaw them beforehand
- All purpose flour: thickens the sauce perfectly. Be sure to cook it with the butter for a minute to remove any raw flour taste
- Chicken broth: forms the savory base of your sauce. Homemade is wonderful, but a good quality store bought works well too
- Whole milk: adds richness to the sauce without being too heavy. The fat content helps create a silky texture
- Dried thyme and garlic powder: provide aromatic depth. Fresh thyme works beautifully if you have it available
- Baking powder: ensures your dumplings rise properly and become light and fluffy. Check that yours is fresh for best results
Instructions
- Prepare the Vegetables:
- Dice your carrots, celery, and onion into small, uniform pieces about 1/4 inch in size. This ensures they cook evenly and create a consistent texture throughout the casserole. Take your time with this step as it sets the foundation for the entire dish.
- Create the Roux Base:
- Melt the butter completely over medium heat until it foams slightly but does not brown. Add your prepared vegetables and cook them gently until they begin to soften, about 5 minutes. The onions should become translucent but not browned. Sprinkle the flour over the vegetables and stir constantly for a full minute. This cooking process eliminates the raw flour taste and begins building flavor.
- Develop the Creamy Sauce:
- Pour in the chicken broth very gradually while whisking constantly to prevent lumps from forming. Once the broth is incorporated, add the milk in the same manner. Continue stirring as the mixture comes to a gentle simmer, watching as it transforms from thin to velvety within 3 to 5 minutes. You will know it's ready when it coats the back of a spoon.
- Complete the Filling:
- Add your shredded chicken, frozen peas, and all seasonings to the thickened sauce. Stir thoroughly to ensure everything is well coated and evenly distributed. The warmth of the sauce will begin to thaw the peas perfectly. Taste and adjust seasonings if needed before transferring to your baking dish.
- Prepare the Dumpling Batter:
- Whisk the dry ingredients together thoroughly in a medium bowl. Pour in the melted butter and milk, then stir just until combined. The batter should be thick but still easily dropped from a spoon. Overmixing will create tough dumplings, so stop once the flour is incorporated.
- Assemble and Bake:
- Drop spoonfuls of dumpling batter over the chicken mixture, spacing them evenly across the surface. Aim for about 12 dumplings of equal size. Leave some space between them as they will expand during baking. Bake uncovered until the dumplings are beautifully golden and cooked through, about 35 to 40 minutes.
Save The dumpling topping is truly what makes this dish special. My grandmother taught me to never overmix the batter and to always let the casserole rest for those critical five minutes before serving. She would say the dumplings need time to "settle their souls" after coming out of the oven. That little bit of patience makes all the difference in the final texture.
Make Ahead Tips
This casserole is perfect for planning ahead. You can prepare the filling up to two days in advance and store it covered in the refrigerator. When ready to bake, simply reheat the filling until hot, prepare the fresh dumpling batter, and proceed with the baking instructions. The dumpling batter should always be made fresh just before baking for the best texture and rise.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The dumplings will absorb some moisture from the filling, becoming even more flavorful. To reheat, cover with foil and warm in a 325°F oven until heated through, about 20 minutes. You can also microwave individual portions, though the dumplings may become slightly softer than their original texture.
Ingredient Substitutions
For dairy free options, use plant based butter and unsweetened almond milk or oat milk. The sauce may be slightly less rich but still delicious. Turkey works wonderfully in place of chicken, making this perfect for holiday leftovers. Gluten free flour blends can replace all purpose flour in both the sauce and dumplings, though the dumpling texture may be slightly different.
Seasonal Variations
Spring version includes fresh asparagus and tarragon instead of thyme. Summer adaptation incorporates fresh corn and basil for a lighter profile. Fall variation features butternut squash cubes and sage for earthy warmth.
Save The dumplings need time to "settle their souls" after coming out of the oven. That little bit of patience makes all the difference in the final texture.