Chicken and Dumpling Bake

40 minutes
5 servings


359 Calories Per Serving

13 g Fat Per Serving

26 g Protein Per Serving

35 g Carbohydrates Per Serving

5 g Sugars Per Serving

686 mg Sodium Per Serving




  1. Heat oil in a large skillet over medium-high heat. Cook onions, carrots, and celery until soft.

  2. In a bowl, add a small portion of the unheated broth to the flour and stir until smooth. Slowly mix in remaining broth and add to skillet. Stir over medium heat as the mixture thickens

  3. Add the chicken, peas, salt, and pepper. Simmer on low.

  4. Make the dumplings. Sift the flour, baking powder, and salt into a mixing bowl.

  5. In a separate bowl, add the egg to the milk and beat until well blended. Stir into the dry ingredients until well combined.

  6. Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by the spoonful—about 8 dollops—onto chicken mixture.

  7. Bake uncovered at 400ºF for 15 minutes or until the dumplings are golden brown.

Cooking Tip

Making plant-based changes to your diet? Try replacing the chicken broth with vegetable stock, and use canned chickpeas instead of chicken.

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