Chicken, vegetables, and dumplings baked in creamy sauce for a family-friendly, comforting main course.
# Components:
→ Chicken Mixture
01 - 2 cups cooked chicken, shredded or diced
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1/4 cup unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
→ Dumplings
14 - 1 cup all-purpose flour
15 - 2 teaspoons baking powder
16 - 1/2 teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - 1/2 cup whole milk
19 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C) for optimal baking.
02 - In a large skillet over medium heat, melt unsalted butter. Add diced onion, carrots, celery, and minced garlic. Sauté until vegetables are softened, approximately 5 minutes.
03 - Evenly sprinkle all-purpose flour over sautéed vegetables and stir continuously for 1 minute to incorporate.
04 - Gradually whisk in chicken broth and whole milk. Cook, stirring frequently, until the mixture thickens, about 3 to 4 minutes.
05 - Fold in shredded chicken, frozen peas, salt, black pepper, and dried thyme, mixing until fully combined.
06 - Spread the chicken mixture evenly into a greased 9x13-inch casserole dish.
07 - In a medium bowl, combine all-purpose flour, baking powder, and salt. Stir in melted butter and milk until just mixed. Gently fold in chopped parsley if desired.
08 - Drop tablespoons of dumpling dough evenly atop the chicken mixture.
09 - Bake uncovered for 25 to 30 minutes until dumplings are golden brown and cooked through.
10 - Let casserole cool for 5 minutes before serving to allow flavors to settle.
