Chicken and Dumplings Casserole (One-Skillet)

Why You’ll Love It

This Baked Chicken and Dumplings recipe is our favorite cold weather dinner. It’s creamy and comforting, topped with buttery biscuits that bake up crispy on the top, soft and heavenly inside. And it’s crazy easy to make, too, completely from scratch. It’s like our favorite Chicken Pot Pie under a blanket of puffy, buttery biscuits.

• One pan from stovetop to oven
• From-scratch sauce (no condensed soup)
• Rotisserie chicken or leftovers work great
• Freezer & make-ahead instructions included

Ingredients You’ll Need (and Easy Substitutions)

• Cooked Chicken
  Tender shredded chicken or diced chicken.
  Sub: Rotisserie chicken (skin removed) or leftover roast chicken. Turkey also works, well. If using raw chicken, cube and sauté until just cooked before starting the sauce.
• Butter
  For sautéing aromatics and building the sauce, I use salted butter.
  Sub: Olive oil or avocado oil. For dairy-free richness, use olive oil plus a splash of oat milk at the end of cooking the sauce.
• Onion, Celery & Carrots
  Classic flavor base, I used the Mirepoix blend in just about every cozy recipe.
  Sub: Use a frozen mirepoix mix to save time. Add mushrooms for extra savoriness or leeks for a milder onion flavor.
• Garlic
  Brightens the creamy filling.
  Sub: ½–1 tsp garlic powder added with the seasonings.
• Flour (for the roux)
  Thickens the sauce into creamy decadence.
  Sub: Gluten-free: use cornstarch slurry (1–1½ Tbsp cornstarch whisked with cold milk/stock) instead of flour. Arrowroot works well, too, add at the very end off heat to avoid thinning.
• Chicken Stock or chicken Broth
  The backbone of flavor, I like to use my Homemade Chicken Stock.
  Sub: Low-sodium broth + ½ tsp poultry base or bouillon. Homemade stock is fantastic if you have it.
• Half-and-Half (or Cream + Milk)
  Makes the sauce creamy without canned soup, you can make your own Half and Half easily.
  Sub: Whole milk + 1–2 Tbsp melted butter; or 50/50 milk & cream. Dairy-free: unsweetened oat milk or cashew milk; simmer 1–2 minutes longer to thicken.
• Frozen Peas
  Sweet pop of color, fiber and freshness.
  Sub: Frozen mixed veg, diced green beans, or omit if you prefer classic.
• Herbs & Seasonings
  I like fresh thyme, parsley, a pinch of poultry seasoning, kosher salt & black pepper.
  Sub: Fresh Sage or rosemary (use sparingly); add a dash of hot sauce or lemon juice at the end to brighten.
• Biscuit Topping
  Fluffy dumpling-style biscuits baked right on top.
  Sub options:
  • Homemade biscuit dough (best texture)
  • Canned biscuits: cut into halves/quarters; start checking early.
  • Baking mix (Bisquick/Jiffy): follow “dumpling” directions; batter should be thick and spoonable.
  • Gluten-free: a trusted GF biscuit mix or your tested GF biscuit recipe. Aim for a moist, sticky dough so it steams up fluffy.
    Tip: Check your baking powder date, old leavening = dense biscuits.
• Optional Extras
  • Corn & bacon for a chowder-like twist.
  • Parmesan stirred in off heat for umami (skip for dairy-free).
  • Fresh parsley or chives for finish.

How To Make Chicken and Dumplings

This recipe is super easy to make your Chicken and Dumplings from scratch. It takes just a few minutes to get everything together and before you know it, your casserole is in the oven to bake.

1. Preheat oven to 350 degrees.
2. Heat the olive oil in a large skillet over medium heat. Add the onions to the pan and cook until beginning to soften.
3. Stir in the carrot and celery. Cook for an additional 3-4 minutes.
4. Add the chicken, chicken stock, salt and pepper to the pan. Stir to combine. Bring the stock to a boil, then turn the heat to low.
5. In a small bowl, whisk the cornstarch into the half and half. Slowly pour the half and half mixture into the pan and stir. Turn off the heat.
6. In a small bowl, combine the flour, baking powder, garlic powder and salt. Work in the butter using your fingers until course crumbs begin to form.
7. Stir in the milk and combine well until a sticky dough begins to form.
8. Drop tablespoon sized dollops of dough over the stew in an even layer.
9. Transfer the skillet to the oven and bake for 40-45 minutes, uncovered, until the dumplings are puffed and golden brown.
10. Remove the skillet from the oven and sprinkle with the parsley. 
11. Serve immediately.

Chicken and Dumplings is fast and easy because you’re going to use up that leftover chicken from your Sunday Roast Chicken or shred up a Rotisserie Chicken from the grocery store. Lately, I’ve been working it into my weekly meal prep with this easy Instant Pot Shredded Chicken.