EASY CHICKEN AND DUMPLING CASSEROLE (With Biscuit Dough)
This comforting chicken and dumpling casserole is packed with tender shredded chicken, hearty vegetables, and a rich, creamy sauce, all topped with fluffy, golden biscuit dough. It’s an easy one-pan dinner that brings cozy, homemade flavor to your table with minimal effort. Perfect for busy weeknights or family gatherings, this casserole is classic comfort food everyone will love
Equipment
- Baking Dish
- Large Skillet
- Measuring cups and spoons
- Cooling rack
Ingredients
- 3 cups cooked shredded chicken
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 stalk celery diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 teaspoons dried poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken broth low sodium
- ½ tablespoon Worcestershire sauce
- 1½ cups frozen peas and carrots
- 1 can refrigerated biscuit dough (8 biscuits), quartered
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt butter over medium heat.
- Add onion and celery and sauté for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
- Slowly whisk in chicken broth and Worcestershire sauce until smooth and slightly thickened.
- Stir in poultry seasoning, salt, pepper, shredded chicken, and frozen peas and carrots.
- Simmer for 3–4 minutes until the mixture thickens into a creamy sauce.
- Remove from heat. Transfer the mixer to a casserole dish. Arrange quartered biscuit pieces evenly over the chicken mixture.
- Lightly press them into the surface, they’ll puff up beautifully as they bake.
- Transfer the dish to the oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Let rest for 5 minutes before serving.
Notes
Biscuit tips: Store-bought biscuit dough works perfectly for a quick shortcut, but you can use homemade biscuit dough if you prefer a more from-scratch flavor. Lightly press the dough into the filling so it steams and rises beautifully as it bakes.
Thickening the sauce: If your filling seems thin before baking, simmer it for a few more minutes to thicken. It will also continue to thicken as it bakes and cools.
Make-ahead: You can prepare the filling a day ahead and refrigerate. Add the biscuit dough just before baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
