This chicken and dumplings casserole, prepared with biscuits baked golden on top, is comfort food at its finest--and it's perfect for parties or potlucks.
Preparation Time
20 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 40 mins
Calories
503 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Step 2
Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
Step 3
Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
Step 4
Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.
Ingredients
⅓ cup butter
⅓ cup all-purpose flour
⅔ cup milk
¼ teaspoon ground black pepper
½ cup chopped onion
½ teaspoon dried thyme
½ teaspoon poultry seasoning
1 ¾ cups chicken broth
½ teaspoon dried basil
½ cup sliced celery
2 teaspoons minced garlic
1 cup frozen peas
1 cup sliced carrot
1 cube chicken bouillon, or more to taste
1 pound skinless, boneless chicken breasts, cut into small pieces
