Recipe Background
Ah, My-Little-Dumpling Casserole. Just hearing the name makes us feel all warm and cozy. That's what mamma used to call us, "My Little Dumpling." She was also one of the best cooks there ever was, so of course, we wanted to honor her with this. This dish almost reminds you of a chicken pot pie. It's got an array of tender garden veggies and juicy chicken all mixed in a savory, seasoned filling. Instead of a crust, it's got something even better! With every bite, you get to enjoy fluffy, soft dumplings, just like mamma always made them. You see? This recipe brings us back to so many great times with our loving mother. We hope that My-Little-Dumpling Casserole can bring you some warm, tender memories of your own! She would love that dearly.
Ah, My-Little-Dumpling Casserole. Just hearing the name makes us feel all warm and cozy. That's what mamma used to call us, "My Little Dumpling." She was also one of the best cooks there ever was, so of course, we wanted to honor her with this. This dish almost reminds you of a chicken pot pie. It's got an array of tender garden veggies and juicy chicken all mixed in a savory, seasoned filling. Instead of a crust, it's got something even better! With every bite, you get to enjoy fluffy, soft dumplings, just like mamma always made them. You see? This recipe brings us back to so many great times with our loving mother. We hope that My-Little-Dumpling Casserole can bring you some warm, tender memories of your own! She would love that dearly.
Ingredients
For the veggies:
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1/4 cup butter cubed
- 2 cloves garlic minced
- 1/2 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1 (10-ounce) package frozen green peas
- 4 cups chicken cooked and cubed
For the dumplings:
- 2 cups biscuit/baking mix
- 2 teaspoons dried basil
- 2/3 cup 2% milk
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large saucepan over medium heat, sauté the onion and the celery in the butter until the veggies are tender, about 5 minutes.
- Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.
- Stir the flour, the sugar, the salt, the basil, and the pepper into the onion until combined.
- Gradually add the broth to the onion mixture and bring it to a boil.
- Cook the veggie mixture until it has thickened, about 1 minute.
- Reduce the heat, add the peas to the veggie mixture, and cook, stirring constantly, for 5 minutes.
- Stir the chicken into the veggie mixture.
- Pour the chicken mixture into the prepared baking dish.
- In a small bowl, combine the biscuit mix and the basil.
- Stir the milk into the biscuit mixture with a fork until it is moist.
- Drop the batter by the tablespoon into mounds over the chicken mixture.
- Bake the casserole, uncovered, for 30 minutes.
- Cover the casserole and bake until a toothpick inserted in the dumplings come out clean, about 10 minutes.
- Serve.
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