I made a Chicken And Dumplings recipe featuring tender chicken, diced onion, and minced garlic, perfectly paired with carrots and celery. I added frozen peas to brighten the flavors while a creamy blend of chicken broth and milk rounded out the dish with hints of thyme and rosemary.
I’ve been experimenting with a take on Chicken and Dumpling Casserole that really surprised me with its flavor twists. I started with chicken breasts cut into bite-size pieces, and quickly tossed in a diced onion, minced garlic, diced carrots, and sliced celery.
The mix soon joined forces with frozen peas, chicken broth, and whole milk to create a rich, savory base. The dumplings are the real game-changer, prepared with all-purpose flour, a pinch of salt, baking powder, an egg, and milk that come together perfectly when dropped into the bubbling stew.
I also added a sprinkle of dried thyme, a touch of dried rosemary and a bit of paprika to make things interesting. This dish reminds me a bit of that creamy angel chicken and rice casserole, and even has a faint vibe of chicken dumplings and tandoori masala.
I hope you’ll give it a try and see how these familiar ingredients can come together in a new way.
Why I Like this Recipe
I really love this Chicken and Dumpling Casserole for a bunch of reasons. First, the creamy sauce and tender chicken with all those veggies always give me major comfort vibes, like it’s wrapping me up in a warm hug on a chilly day. Second, it’s a super easy one-pan meal so I don’t have to worry about cleaning up a mountain of dishes after dinner. Third, the dumplings turn out all golden and fluffy on top, adding that fun, homey feel that makes each bite even more satisfying. And lastly, the blend of herbs and spices is just right—not too overpowering and not too plain—which makes the whole dish taste really balanced and delicious.
Ingredients
- Chicken: lean protein that promotes muscle growth and provides a hearty, flavorful base.
- Carrots: crunchy fiber-rich veggies that add natural sweetness and vitamin boosts.
- Celery: crisp stalks giving a subtle saltiness with a refreshing light crunch.
- Onions: aromatic and versatile, they meld savoury tastes with other ingredients.
- Garlic: small yet potent, infusing the dish with a deep, zesty punch.
- Dumplings: a fluffy mix of flour, egg and milk that creates soft comforting bites.
- Peas: protein-packed and sweet, these frozen greens add color and nutrition.
- Chicken broth: a savory liquid that ties together flavors keeping the casserole moist and hearty.
Ingredient Quantities
- 2 lbs chicken breasts or thighs, boneless and skinless, cut into bite size pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 1 cup chicken broth
- 1 cup whole milk or heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp paprika
- For the dumplings:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1/2 cup milk
How to Make this
1. Preheat your oven to 375°F while you start by melting the butter in a large oven-safe skillet or casserole dish over medium heat.
2. Add the diced onion, minced garlic, carrots, and celery to the butter and cook until they’re just soft, about 5 minutes, stirring occasionally.
3. Toss in the chicken pieces, season with salt, pepper, dried thyme, rosemary, and paprika, and cook for about 5-7 minutes until they start to brown.
4. Pour in the chicken broth and whole milk (or heavy cream) then let it simmer for a few minutes so the flavors mix well.
5. Stir in the frozen peas, making sure everything gets well coated in the sauce.
6. While that is simmering, mix together the dumpling ingredients in a bowl: all-purpose flour, baking powder, salt, beaten egg, and 1/2 cup milk until it just comes together.
7. Spoon dollops of the dumpling mixture evenly over the chicken and vegetable mixture in the skillet.
8. Cover the casserole with foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an extra 10 minutes so the dumplings firm up a bit and turn lightly golden. Enjoy your tasty Chicken and Dumpling Casserole once it’s done!
Equipment Needed
1. Oven-safe skillet or casserole dish
2. Oven
3. Stove top burner
4. Knife and cutting board
5. Mixing bowl
6. Measuring cups and spoons
7. Whisk or fork
8. Spatula
9. Aluminum foil
FAQ
Chicken And Dumpling Casserole Recipe Substitutions and Variations
- For the chicken, you can use turkey cutlets or even pork tenderloin if you’re lookin for a change.
- If you are out of whole milk, try mixin half heavy cream with water instead to keep it creamy without being too heavy.
- You can swap butter with olive oil if you wanna keep it lighter but still get that rich flavor.
- If you dont have dried thyme, dried basil or even marjoram can be a good alternative.
- When all-purpose flour runs out for the dumplings, a good gluten free blend usually works just fine though the texture might change a lil bit.
Pro Tips
1. Try browning the chicken until it gets a nice color and slight crisp on the edges, it really adds a depth of flavor that you wont get from just simmering it.
2. Let the sauce simmer a bit longer before placing the dumplings on top so it reduces down a little; this helps in keeping your dish rich and not too watery.
3. Make sure you mix the dumpling batter just until it comes together. Overmixing can make them turn out a bit rubbery instead of light and fluffy.
4. If you can, use an oven-safe skillet so you can get that great finish without having to transfer everything into another dish, saves time and less cleanup.
Chicken And Dumpling Casserole Recipe
I made a Chicken And Dumplings recipe featuring tender chicken, diced onion, and minced garlic, perfectly paired with carrots and celery. I added frozen peas to brighten the flavors while a creamy blend of chicken broth and milk rounded out the dish with hints of thyme and rosemary.
6
servings
400
kcal
Equipment: 1. Oven-safe skillet or casserole dish
2. Oven
3. Stove top burner
4. Knife and cutting board
5. Mixing bowl
6. Measuring cups and spoons
7. Whisk or fork
8. Spatula
9. Aluminum foil
Ingredients
-
2 lbs chicken breasts or thighs, boneless and skinless, cut into bite size pieces
-
1 medium onion, diced
-
2 cloves garlic, minced
-
3 carrots, peeled and diced
-
2 celery stalks, sliced
-
1 cup frozen peas
-
1 cup chicken broth
-
1 cup whole milk or heavy cream
-
2 tbsp butter
-
Salt and pepper to taste
-
1 tsp dried thyme
-
1/2 tsp dried rosemary
-
1/4 tsp paprika
-
For the dumplings:
-
1 cup all-purpose flour
-
1 1/2 tsp baking powder
-
1/2 tsp salt
-
1 egg, beaten
-
1/2 cup milk
Directions
- Preheat your oven to 375°F while you start by melting the butter in a large oven-safe skillet or casserole dish over medium heat.
- Add the diced onion, minced garlic, carrots, and celery to the butter and cook until they're just soft, about 5 minutes, stirring occasionally.
- Toss in the chicken pieces, season with salt, pepper, dried thyme, rosemary, and paprika, and cook for about 5-7 minutes until they start to brown.
- Pour in the chicken broth and whole milk (or heavy cream) then let it simmer for a few minutes so the flavors mix well.
- Stir in the frozen peas, making sure everything gets well coated in the sauce.
- While that is simmering, mix together the dumpling ingredients in a bowl: all-purpose flour, baking powder, salt, beaten egg, and 1/2 cup milk until it just comes together.
- Spoon dollops of the dumpling mixture evenly over the chicken and vegetable mixture in the skillet.
- Cover the casserole with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an extra 10 minutes so the dumplings firm up a bit and turn lightly golden. Enjoy your tasty Chicken and Dumpling Casserole once it’s done!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 400kcal
- Fat: 18g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 85mg
- Sodium: 700mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 1.5mg
