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Chicken and Dumplings Casserole
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Savory chicken casserole topped with golden baked biscuits, a comforting classic for any gathering.
Ingredients:
  • 1 pound skinless, boneless chicken breasts, cut into small pieces
  • 1 cup sliced carrot
  • 0.5 cup sliced celery
  • 1 cube chicken bouillon, or more to taste
  • 0.33333334326744 cup butter
  • 0.5 cup chopped onion
  • 2 teaspoons minced garlic
  • 0.33333334326744 cup all-purpose flour
  • 0.5 teaspoon poultry seasoning
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon ground black pepper
  • 1.75 cups chicken broth
  • 0.66666668653488 cup milk
  • 1 cup frozen peas
  • 1 (16.3 ounce) package refrigerated biscuit dough, separated
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease a large baking dish.
  • In a large pot, mix chicken, carrot, celery, and bouillon. Add water to cover all ingredients. Bring to a boil, cover, and simmer until chicken is fully cooked, 10 to 15 minutes. Strain, keeping chicken and broth in a separate container.
  • In the same pot, melt butter over medium heat. Saute onion and garlic in the fragrant butter for 5 minutes. Add flour, poultry seasoning, basil, thyme, and pepper, stirring well. Slowly pour in the chicken broth and milk. Gently fold in the chicken and peas. Let it simmer over medium-low heat until thickened, about 10 to 15 minutes. Transfer the flavorful mixture to the prepared baking dish.
  • Bake in the preheated oven for 20-25 minutes until the mixture bubbles. Remove from the oven and top with biscuits. Cover and bake for another 15 minutes. Uncover and bake until biscuits are golden brown, about 15-20 minutes more.

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