Chicken and Dumpling Casserole

Life has been absolutely insane lately. Spring cleaning is under full effect at my house and by the time all the items on that day’s check list are completely, dinner is that last thing I want to do. Which is why I LOVE easy dinners that require very minimal effort.

I LOVE simple dinners that are packed with flavor and yummy ingredients and today’s recipe is one of those. This meal hit the spot! I adore Chicken and Dumplings and this casserole was a favorite all around our dinner table.

But lets be honest, who doesn’t love chicken and vegetables swimming in a delectable creamy sauce and topped with yummy biscuits?

If you are looking for a quick, easy and tasty dinner, this one is a magnificent choice!

Chicken and Dumpling Casserole... This meal is so simple and full of flavor! A new family favorite!

4.2 from 16 reviews
Chicken and Dumpling Casserole
Chicken and Dumpling Casserole... This meal is so simple and full of flavor! A new family favorite!
Recipe type: Dinner
  • 3 Tablespoons olive oil
  • ¾ cup chopped onion
  • 1¼ cup chopped carrots
  • ¾ chopped celery
  • 3 cups chicken broth
  • 3 Tablespoons flour
  • 2½ cups chopped rotisserie chicken
  • 1¼ cup frozen peas
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoons salt
  • 1 egg
  • ⅓ cup milk
  1. In a large skillet heat oil and add onion, carrots, and celery. Cook until tender. Add flour and ¼ cup broth. Stir until thickens and then slowly add the rest. Cook over medium heat until it thickens, about 3 minutes. Add chicken, peas, salt and pepper.
  2. Pour into baking dish.
  3. Preheat oven to 400.
  4. To make dumplings: In a medium mixing bowl add flour, baking powder, and salt. Wisk together. Add egg and milk and mix with a wooden spoon until just combined. Drop dough over chicken mixture with a spoon. (Makes about 8 dumplings) Bake for 15 minutes or until the dumplings are golden brown.
adapted from: Food Hero


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner

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  1. Deb

    Instead of dumpling, I assume you could use refrigerator biscuits?

    1. Darcy

      Bisquick works

    2. kitty bronson

      add a
      lillte corn meal to your bisquick, and a little !/2 tsp baking powder, makes the best dumplings!!!

    3. Shelli

      Do you mean, an additional 1/2 tsp in addition to the 2 tsp (of baking powder) already in the dumpling recipe? Also, how much cornmeal? I love the idea of the extra body to the dumplings.

  2. Ashley | The Recipe Rebel

    I really need to do more spring cleaning and less baking! I love this quick and easy meal -- you can never have enough of those!

  3. Mary @chattavore

    What a great idea! I mean, I'm a good Southern girl so I LOVE chicken & dumplings, but I have never thought of making them into a casserole. Thanks for the recipe!

  4. Nell


    There's no fat in the dumpling mix - it's more like a thick pancake batter. Is that right? The casserole itself looks and sounds scrummy but I think I may use my usual suet dumpling recipe on top.

    1. Sue Gaffney

      Chicken and dumplings: The traditional dumplings don't have fat in the dumplings. They are usually flower and milk with some baking soda and other combos. I have a friend who makes chicken dumpling soup and it is the best! He uses no fat. Drops the dough in the soup and it is very good!

    2. Deb

      My rolled dumplings have fat in them.

  5. Linda


    Made this for dinner tonite. It was fantastic. I will definitely make this again. Had to share on facebook. Thank you for sharing recipe.

  6. Amanda

    Do you use a 9x13 for this recipe? I'm excited to try it!

  7. Jeanne Doiron

    Hi,this sounds and looks super yummy,I will def try this.It's funny though,cause the other day I was looking in an old 1986 school cook book and there was this recipe in it,(chicken and dumplings)only it's cooked in a pan on top of the stove,have yet to try this too,yummies.Thanks,love recipes with chicken and love dumplings.

  8. Kim

    What size baking dish? Hard to tell from the pic. It may be obvious when I make it, but I haven't yet. Thanks!

    1. Cheryl Thompson

      Hell0: For the Chick-Dumpling Casserole please tell me what size of baking dish to use. Thank You. Cheryl

  9. Lisa

    How many does this serve?

  10. Sue


    Sounds yummy. But, I can't use the store bought rotisserie chicken and if I have to go through the trouble of cooking up one that meet my hubby's diet guild lines then I might as well skip it. I might cook this up by cutting up raw chicken and cooking it up with the carrots, onions and celery

    1. mtcarrie

      When I need tender chicken breasts, I cook them in the crock pot. They come out nice and tender, a much better result than cooking in a pot on the stove.

  11. Jessica

    I was wondering on average how long this recipe takes? And also if I was to use regular chicken breasts first would they need to be cooked first before adding them to the casserole?

    1. Stephen

      Yes. Canned chicken works well also.

    2. Susan Ringler

      I would say this recipe would take about 1 to 1 1/2 hrs long total. Yes cooked chopped up chicken is used for this recipe. Do not put raw chicken into this dish. It would not be cooked thoroughly.

  12. Hazel Garlick

    How long do I cook the chicken for before I add the dumplings?

    1. Debbie Brooks

      I didn't use the precooked chicken, I browned it and then added it to the broth mixture. Once it thickened. I turned it on low covered for a couple of hours, then a quick mix of the dumplings. and Boom. So good.

  13. Dolly


    This looks just like what my Mom made...I am SO going to try this.......yum!

  14. Sabina

    Hey. I made this and it's actually as good as it looks like! I really loved it!!

  15. Kate

    Sounds like the perfect meal! We would love this.... Nice twist to a chicken pot pie!

  16. Stephen


    The dumplings need minced onion and chopped parsley.

  17. Kate White

    What size baking dish? This looks amazing!!!

  18. Lou Ann


    My husband was my prep cook, it was an easy recipe to follow and turned out delicious. It tasted even better reheated for left overs.

  19. Candy Fosta

    Hi! Do you think this could be frozen? Perhaps prepare all the way up to the baking part and freeze after you put the dough over the chicken mixture? Thanks.

  20. Candy Fosta

    Do you think this could be frozen prior to baking?

  21. Ria Marien

    I was very pleased on how easy this recipe was to assemble. We were able to eat within 1 hour from getting home. I will definitely make this again.

  22. Kristi


    I made this for supper last night and it was really good. I left out the carrots as my husband and son don't like them, used frozen green beans and refrigerated biscuits since I had them to use up. It was a pretty quick meal to put together on a week night. Thanks for the recipe!

  23. Gayle


    Made this tonight, not impressed. Too runny and I added extra flour.

  24. Kristi


    OMG! This is awesome. I will totally be adding this to my recipe staples. I added 1/4 tsp rosemary to the dumpling dough but otherwise this recipe is nearly perfect. And I used an 8 x 11 pan.

  25. Debbie Brooks


    oh my gosh what a hit, and the house smelled YUMMY. Thank you,

  26. Anne


    Great basic recipe for those of us timid chefs who like simple and delicious meals.
    I made this last night for the first time- and for company. It was a big hit! I made a couple very slight changes... used about 3 1/2 cups leftover turkey instead of 2 1/2 cups chicken, and added a pinch of poultry seasoning. And I have a great stoneware cazuela that I can use on the stovetop and in the oven so I had a super one-pot meal.
    I will for sure be making this again and again.

  27. Willie Cheatham


    This sounds yummy.

  28. Margo


    Every thing you make looks so good

  29. Amy

    How many servings does this make?

  30. Marsha


    Tried this recipe tonight for dinner. Not good at all. Threw mine out, hubby choked it down. Threw out the rest of it. Will not make it again. Taste was so blah.

  31. Mimi


    So..made this last night..9x13 pan, for all those askin' last year, but I increased the filling (eye-balled it). Dumplings were crusty, so flipped them over before serving. Fed 7 of us (3 adults, 4 kids 13 and under). It was good (everyone cleaned their plates of moderate-sized servings). took almost as long to make as traditional chicken and dumplings, so probably won't make often..especially on a weeknight..wasn't expecting the long prep-to-oven time. The kids did like the dumplings better. 11-yr old grandson said "best chicken and dumplings EVER!".

  32. elle

    Hi, is there a reason that simple questions are not answered? I would think it would be easy to answer such questions such as what size pan should be used or how many servings there are. I was looking for these answers in the comments and saw them asked and they appear to have gone unanswered. Thank you.

  33. Abbie

    Instead of cerley (I have picky eaters in my house) I added broccoli, sweetcorn and some bacon!! Absolutely beautiful. I had to add my stock but one of the best dinners. This will be a repeat!

  34. Amanda Marie


    This looks like such a good meal to make on a cold fall day! I think i'll try it this weekend! Thanks so much for sharing!

  35. steve

    You dont say how long to cook chicken for??

    1. Chef in Training

      I use a rotisserie chicken that has already been cooked and and chop that up :) Sorry for any confusion. Please let me know if you have anymore questions.