Chicken and Dumpling Casserole

• Meat

  • 2 1/2 cups Rotisserie chicken

• Produce

  • 1 1/4 cup Carrots
  • 3/4 Celery
  • 3/4 cup Onion
  • 1 1/4 cup Peas, frozen

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 2 tsp Baking powder
  • 19 tbsp Flour
  • 1/2 tsp Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/3 cup Milk

Found on chef-in-training.com

Description

Ingredients

• 3 Tablespoons olive oil
• ¾ cup chopped onion
• 1¼ cup chopped carrots
• ¾ chopped celery
• 3 cups chicken broth
• 3 Tablespoons flour
• 2½ cups chopped rotisserie chicken
• 1¼ cup frozen peas
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup flour
• 2 teaspoons baking powder
• ¼ teaspoons salt
• 1 egg
• ⅓ cup milk

Directions

• In a large skillet heat oil and add onion, carrots, and celery. Cook until tender. Add flour and ¼ cup broth. Stir until thickens and then slowly add the rest. Cook over medium heat until it thickens, about 3 minutes. Add chicken, peas, salt and pepper.
• Pour into baking dish.
• Preheat oven to 400.
• To make dumplings: In a medium mixing bowl add flour, baking powder, and salt. Wisk together. Add egg and milk and mix with a wooden spoon until just combined. Drop dough over chicken mixture with a spoon. (Makes about 8 dumplings) Bake for 15 minutes or until the dumplings are golden brown.