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Chicken and Dumpling Casserole

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Photo of Chicken and Dumpling Casserole
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 8 Cups
Nutrition Facts: View label


3 Tablespoons vegetable oil
1 cup chopped onion (about 1 medium)
1 cup chopped carrot (about 2 small)
1 cup chopped celery (about 2 stalks)
3 cups low-sodium chicken broth (see Notes)
3 Tablespoons flour
2 cups chopped cooked chicken
1 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper 
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
⅓ cup 1% or nonfat milk


  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. Chicken mixture: In a large skillet, add oil and heat over medium-high heat (350 degrees F in an electric skillet). Add onion, carrot and celery; cook until soft.
  4. Add a small amount of unheated broth to the flour and stir until smooth. Slowly mix in remaining broth and add to skillet. Stir over medium heat as the mixture thickens.
  5. Add the chicken, peas, salt and pepper. Heat on low while making dumplings.
  6. Dumplings: MIx the flour, baking powder and salt together in a mixing bowl.
  7. Add the egg to the milk and beat until well blended. Stir into the flour until well combined.
  8. Pour the chicken mixture into a lightly greased casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture (makes about 8 dumplings).
  9. Bake uncovered for 15 minutes or until the dumplings are golden brown.
  10. Refrigerate leftovers within 2 hours.


  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.


My family really enjoyed this recipe! I think I am going to add even more vegetables next time!

My husband really enjoyed this recipe! 


Great tasting! I used "veggie" chicken, but would love to try with some white beans next time or veggie crumbles as I am sure they would all be just as good! I did add extra veggies and variety (what was in my fridge).

This was SO good!  It tasted like home made chicken pot pie.  My dumplings had too much liquid in them, so I will do a bit less milk next time, but it didn't matter for the casserole -- the mix spread out and made a "dumpling crust" across the top, and it was SO GOOD. 

Has anyone made this with cooked turkey?  I'm going to give it a try after the holidays, with leftover turkey.  Update will follow. :-)


Update:  This recipe is just as good with leftover turkey.   I was much more careful while measuring the milk for the dumplings, and they turned out fine -- very "dumpling-ish" and tasty.

My wife loved this recipie!  I am going to make it again soon.

I added frozen corn, and a few heaping spoonfuls of mashed potato flakes to thicken the sauce. I also use Bisquick instead of the buscuit recipe, saves time! A little shredded chedder cheese in the Bisquick dough is really good. Great recipe!!

Adding a couple of Tablespoons of dried tarragon to the dumpling batter gives this dish a rich flavor:)

I used a bag of frozen mixed vegetables (peas, carrots, corn, green beans) and this came together really quickly and was super delicious. My kiddos gobbled it up!

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