Easy Chicken and Dumplings Casserole recipe made in just one pot! A family favorite.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dinner
Cuisine: American
Keyword: casserole, chicken, chicken and dumplings
Servings: 6
Calories: 334kcal
Author: Kellie
Cost: $15
Equipment
1 skillet
Ingredients
1tablespoonolive oil
1cupchopped onion
3/4cupchopped carrot
2celery stalksdiced
2cupsshreddedcooked chicken breast
2cupslow-sodium chicken stock
2teaspoonsfresh chopped thyme
1/2teaspoonkosher salt
1/2teaspoonfresh ground pepper
1cuphalf and half
2tablespoonscornstarch
1cupall purpose flour
1 1/2teaspoonbaking powder
1/2teaspoongarlic powder
1/2teaspoonkosher salt
3tablespoonscoldsalted butter cut into small cubes
1/2cupmilk
1/4cupfresh chopped parsley
Instructions
Preheat oven to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Add the onions to the pan and cook until beginning to soften, approximately 4-5 minutes.
Stir in the carrot and celery. Cook for an additional 3-4 minutes.
Add the chicken, stock them, salt and pepper to the pan. Stir to combine. Bring the stock to a boil, then turn the heat to low.
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.
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.
Stir in the milk and combine well until a sticky dough begins to form.
Drop tablespoon sized dollops of dough over the stew in an even layer. Transfer the skillet to the oven and bake for 40-45 minutes, uncovered, until the dumplings are puffed and golden brown.
Remove the skillet from the oven and sprinkle with the parsley.
Serve immediately.
Notes
To make your chicken and dumplings even faster use up leftover rotisserie chicken!