Baked chicken casserole with vegetables and tender dumplings in creamy, savory sauce. Easy, hearty comfort dish.
# What You’ll Need:
→ Chicken Mixture
01 - 2 cups cooked chicken, shredded or diced
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1/4 cup unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
→ Dumplings
14 - 1 cup all-purpose flour
15 - 2 teaspoons baking powder
16 - 1/2 teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - 1/2 cup whole milk
19 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Set oven to 400°F. Allow it to reach temperature before preparing the casserole.
02 - Melt butter in a large skillet over medium heat. Add onions, carrots, celery, and garlic, then sauté for 5 minutes until vegetables are softened.
03 - Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in chicken broth and milk, stirring until the mixture thickens, approximately 3 to 4 minutes.
04 - Incorporate cooked chicken, frozen peas, salt, black pepper, and dried thyme. Mix thoroughly until evenly combined.
05 - Lightly grease a 9x13-inch casserole dish. Spread chicken mixture evenly in the dish.
06 - In a medium bowl, blend flour, baking powder, and salt. Add melted butter and milk, stirring until a soft dough forms. Fold in chopped parsley if desired.
07 - Drop spoonfuls of the dumpling dough across the surface of the chicken mixture to cover evenly.
08 - Place uncovered dish in the oven and bake for 25 to 30 minutes until dumplings are golden brown and cooked through.
09 - Allow to cool for 5 minutes. Portion and serve warm.
