Description
This chicken and dumplings casserole is comfort food at its best.
Ingredients
- 1 pound skinless, boneless chicken breasts, cut into small pieces
- 1 cup sliced carrot
- ½ cup sliced celery
- 1 cube chicken bouillon, or more to taste
- ⅓ cup butter
- ½ cup chopped onion
- 2 teaspoons minced garlic
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 cup frozen peas
- 1 (16.3 ounce) package refrigerated biscuit dough, separated
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Combine chicken
- carrot
- celery
- and bouillon in a large pot and add enough water to cover. Bring to a boil
- cover
- and cook until chicken is no longer pink in the centers
- 10 to 15 minutes. Drain
- reserving chicken and broth in another pot or bowl.
- Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour
- poultry seasoning
- basil
- thyme
- and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick
- 10 to 15 minutes. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until mixture is bubbling
- 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown
- 15 to 20 minutes more.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 6