Chicken and Dumplin' Casserole
A comforting chicken pot pie-style casserole with a creamy broth, peas, and cooked chicken baked under fluffy basil-seasoned biscuit dumplings.
SouthernChickenIntermediate50 minBy Northstar
Ingredients
Servings
8
- 0.5 cup chopped onion
- 0.5 cup chopped celery
- 2 clove garlic, minced
- 0.3 cup butter
- 0.5 cup flour
- 2 tsp sugar
- 1 tsp salt
- 1 tsp dried basil
- 0.5 tsp black pepper
- 4 cup chicken broth
- 10 oz frozen green peas
- 4 cup cooked chicken, cubed
- 2 cup buttermilk biscuit mix
- 2 tsp dried basil for dumplings
- 0.7 cup milk for dumplings
Instructions
- 1
In a large saucepan, sauté onion, celery, and garlic in butter until tender.
- 2
Add flour, sugar, salt, basil, and pepper; mix well. Add broth and bring to a boil. Cook and stir for 1 minute, then reduce heat.
- 3
Add peas and cook 5 minutes, stirring. Stir in cubed chicken.
- 4
Pour into a greased 9x13-inch baking dish.
- 5
Make dumplings: combine biscuit mix and basil; stir in milk until just moistened. Drop by spoonfuls over chicken mixture.
- 6
Bake uncovered at 350°F for 35–40 minutes until dumplings are golden and cooked through.
Tags
comfort foodchickenbakedsoutherncreamycasseroledumplingspot pieamerican