Chicken and Dumpling Casserole

The ultimate comfort food, bringing together tender chicken, fluffy dumplings, and a rich, creamy sauce in one satisfying baked dish. This recipe is incredibly useful for busy weeknights or when you're craving a hearty, home-cooked meal without the fuss.

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Prep Time 50

Cook Time 30

Rest Time 5

Total Time 50

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups cooked chicken, shredded or diced rotisserie chicken is perfect!
1 tablespoon olive oil or butter
1 medium onion
2 cloves garlic
1/2 cup carrots
1/2 cup celery
4 cups chicken broth
1/2 cup heavy cream or milk
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and freshly ground black pepper to taste

Dumplings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons melted butter

Equipment

Oven-safe skillet or Dutch oven
9x13-inch baking dish
Medium Bowl

Method

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Heat the olive oil or butter in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
1 tablespoon olive oil or butter, 1 medium onion, 1/2 cup carrots, 1/2 cup celery, 2 cloves garlic
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
1/4 cup all-purpose flour
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring until it begins to thicken.
4 cups chicken broth
Stir in the cooked chicken, heavy cream (or milk), dried thyme, dried rosemary, salt, and pepper. Taste and adjust seasonings as needed.
2 cups cooked chicken, shredded or diced, 1/2 cup heavy cream or milk, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt and freshly ground black pepper
In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt. Make a well in the center and pour in the milk and melted butter. Stir until just combined to form a soft dough. Do not overmix.
1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup milk, 2 tablespoons melted butter
Drop spoonfuls of the dumpling batter onto the simmering chicken mixture in the skillet. Ensure the dumplings are distributed evenly over the surface of the casserole.
Cover the skillet tightly with a lid or foil. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the dumplings are puffed up and cooked through, and the casserole is bubbly. For crispier dumplings, remove the cover for the last 5-7 minutes of baking.
Let the Chicken and Dumpling Casserole rest for 5 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.

Notes

Refrigeration: Allow the Chicken and Dumpling Casserole to cool completely before storing. Transfer any leftovers to an airtight container or cover the casserole dish tightly with plastic wrap and then foil. Refrigerated, it will stay fresh for 3-4 days.
Freezing: For longer storage, allow the casserole to cool completely. You can freeze the entire casserole in its baking dish (ensure it's freezer-safe and well-wrapped) or portion it into individual freezer-safe containers. It can be frozen for up to 2-3 months.
Reheating (Refrigerator): Preheat your oven to 350°F (175°C). Place the refrigerated casserole in an oven-safe dish and cover with foil. Reheat for 15-25 minutes, or until heated through and bubbly. For crispier dumplings, remove the foil for the last 5-7 minutes. You can also reheat individual portions in the microwave until warmed through.
Reheating (Frozen): Thaw the frozen casserole overnight in the refrigerator. Once thawed, follow the reheating instructions for refrigerated leftovers. If reheating directly from frozen, it will take significantly longer; cover and bake at 300°F (150°C) for 45-60 minutes, or until heated through, removing the lid for the last 10-15 minutes if desired.