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A white baking dish with chicken and vegetables topped with golden-brown biscuits, reminiscent of a delicious chicken and dumpling casserole, served with two metal serving spoons.

Chicken and Dumpling Casserole Recipe

Author: Mandy Applegate
Chicken and dumpling casserole bakes soft, scratch drop dumplings over a creamy filling of shredded chicken, carrots, and peas in a 9x13 baking dish. It uses cooked chicken you already have and comes together in about 40 minutes.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Casserole, Main Course
Cuisine: American
Keyword: chicken and dumpling casserole
Servings: 6
Calories: 274kcal

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 cup frozen carrot diced
  • 1 cup frozen peas
  • ½ red onion diced
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 2 cups shredded chicken
  • 1 cup flour
  • 2 tablespoons baking powder
  • ½ teaspoon salt and pepper
  • 1 egg
  • ⅓ cup milk
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A smiling woman points downward beside a video player graphic with a play button and text that reads, ‘Watch the recipe video now.’ The heading says, ‘Prefer to watch? I’ve got you covered below.

Video

[adthrive-in-post-video-player video-id="TuGmtOVF" upload-date="2025-11-06T09:12:00+00:00" name="Flavorful Chicken and Dumpling Casserole" description="Fluffy dumplings and savory chicken come together in this hearty one-pan meal." player-type="default" override-embed="default"]

Instructions

  • Preheat the oven to 350°F (180ºC). Heat a non-stick skillet to medium high and add the olive oil.
  • Once the oil is hot, add the frozen carrots, peas and red onion. Cook for 7 minutes, or until the onion is tender.
    1 tablespoon olive oil, 1 cup frozen carrot, 1 cup frozen peas, ½ red onion
  • Add the flour and mix with the veggies, add the chicken stock and mix well. Add the shredded chicken and mix well. Season with salt and pepper.
    3 tablespoons flour, 2 cups chicken stock, 2 cups shredded chicken, ½ teaspoon salt and pepper
  • In a bowl, combine the flour, baking powder, salt, egg and milk and mix well.
    1 cup flour, 2 tablespoons baking powder, 1 egg, ⅓ cup milk
  • Transfer the chicken mixture to a casserole dish and use two spoons to make balls of the dough and sink them in the casserole.
  • Bake for 20 minutes.
  • Serve hot and enjoy!

Notes

  • Use cooked, shredded chicken: rotisserie, roast, or leftover turkey all work.
  • Taste the filling and adjust the seasoning before the dumplings go on, while it's still easy to change.
  • Scoop small dumplings, since they puff up in the oven and cook through more evenly at that size.
  • Get the filling hot before spooning on the dumplings so they get a head start.
  • Stir the dumpling batter just until it comes together; overmixing makes the dumplings dense.
  • Stir a spoonful of cream of chicken soup into the stock before the chicken goes in for a richer sauce.
  • Fold sliced mushrooms or diced bell pepper into the filling to use up what you have on hand.
  • Add chopped fresh parsley or thyme to the filling right before baking for a herby lift.
  • Store leftovers in the fridge for 3 to 4 days, or freeze in portions for up to 2 to 3 months.

Nutrition

Calories: 274kcal | Carbohydrates: 31g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 875mg | Potassium: 374mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4279IU | Vitamin C: 5mg | Calcium: 285mg | Iron: 3mg
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