Chicken and Dumpling Casserole is everything you love about classic chicken and dumplings baked into one easy, bubbly dish. Tender shredded chicken is nestled in a creamy, savory sauce and topped with soft, fluffy “dumpling” biscuit pieces that bake up golden on top and pillowy underneath. It’s pure comfort food in casserole form—no rolling dough, no standing over the stove.

This recipe uses simple ingredients like cooked chicken, broth, cream, and biscuit-style dumpling topping to create a hearty, stick-to-your-ribs dinner that feels homemade and cozy. It’s ideal for busy nights when you want something warm and comforting that feeds the whole table with minimal fuss.

Perfect for family dinners, potlucks, or chilly evenings, this Chicken and Dumpling Casserole is the kind of dish that gets scraped clean and requested again and again.

Why You’ll Love This Recipe

Classic Comfort – All the creamy, cozy flavors of chicken and dumplings in an easy bake.
One-Pan Style – Everything bakes together in one casserole dish.
Pillowy Dumpling Topping – Soft, biscuit-like dumplings soak up the sauce.
Great for Leftovers – Reheats beautifully for lunch the next day.

Ingredients

For the Chicken Filling:

3 cups cooked chicken, shredded or diced
2 tbsp butter
1 small onion, finely chopped
2 carrots, diced
2 ribs celery, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup milk or half-and-half
1 tsp dried thyme
½ tsp dried parsley (or Italian seasoning)
½ tsp salt (or to taste)
½ tsp black pepper
1 cup frozen peas (no need to thaw)

For the Dumpling Topping:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda (optional, for extra lift)
1 tsp salt
½ tsp garlic powder (optional)
4 tbsp cold unsalted butter, cubed
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 minutes)

Optional Finish:

1 tbsp melted butter, for brushing the top
Extra chopped fresh parsley, for garnish

Instructions

Prep the Casserole Dish and Oven
Grease a 9×13-inch (or similar) baking dish with butter or nonstick spray.
Preheat your oven to 375°F (190°C).

Make the Chicken Filling
In a large skillet or saucepan, melt butter over medium heat.
Add chopped onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.

Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes, stirring, to cook off the raw flour taste.

Slowly pour in the chicken broth while whisking or stirring, breaking up any lumps.
Add milk or half-and-half, thyme, parsley/Italian seasoning, salt, and pepper.
Bring to a gentle simmer and cook for 3–5 minutes, stirring, until the sauce thickens slightly.

Stir in shredded chicken and frozen peas. Taste and adjust seasoning with more salt and pepper if needed.
Pour the mixture into the prepared casserole dish and spread into an even layer.

Make the Dumpling Topping
In a mixing bowl, whisk together flour, baking powder, baking soda (if using), salt, and garlic powder.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
Pour in the buttermilk and stir gently just until a soft, sticky dough forms—do not overmix.

Top the Casserole
Drop spoonfuls of dumpling dough evenly over the chicken mixture (about 2 tablespoons each), leaving a little space between them so they can puff and spread as they bake.

Bake
Bake at 375°F (190°C) for 25–30 minutes, or until the dumplings are cooked through and lightly golden on top, and the filling is bubbling around the edges.
If you want a slightly richer top, brush the hot dumplings with 1 tbsp melted butter right after baking.

Serve
Let the casserole rest for 5–10 minutes to cool slightly and thicken.
Garnish with chopped fresh parsley, if desired.
Spoon into bowls or onto plates and serve warm.

Nutritional Information

(Approximate per serving, 1 of 6)

Calories: ~480
Protein: 28g
Fat: 21g
Carbohydrates: 44g
Sugar: 5g
Fiber: 3g

Tips for Success

Use Leftover Chicken – Rotisserie or leftover roast chicken works perfectly and saves time.
Don’t Overwork the Dough – Gentle mixing keeps the dumplings soft and tender.
Check Dumplings for Doneness – A toothpick inserted into the center of a dumpling should come out clean.
Let It Rest – A short rest after baking helps the sauce thicken and makes serving easier.

Why This Recipe Works

Thickening the broth-and-milk mixture with a simple roux (butter and flour) creates a rich, creamy base that clings to the chicken and vegetables without being heavy. The dumpling topping bakes right on top, steaming from underneath and browning on top for a perfect mix of soft and slightly crisp textures.

With simple, familiar ingredients and a straightforward method, this Chicken and Dumpling Casserole delivers all the nostalgic comfort of the classic stovetop version in a convenient, family-sized bake.