Chicken Dumpling Bake
Transform your classic comfort food cravings with this irresistible Chicken Dumpling Bake—an easy-to-make casserole perfect for busy weeknights or cozy family dinners. This recipe combines tender, golden-seared chicken breasts with a rich and creamy sauce made from chicken broth, heavy cream, and a touch of butter, all accented by a medley of peas and carrots for a pop of color and nutrition. Topped with fluffy buttermilk biscuits that bake to golden perfection, this one-pan wonder brings all the flavors of hearty chicken and dumplings with minimal effort. Ready in under an hour and finished with fresh parsley for a touch of brightness, this dish is a surefire way to warm hearts and satisfy appetites. Perfect for anyone searching for an easy chicken casserole or biscuit-topped bake, this recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 3 cups Chicken broth
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1 cup Heavy cream
- 1 can Refrigerated buttermilk biscuit dough
- 1 cup Frozen peas and carrots
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, and garlic powder.
In a large skillet over medium heat, add 2 tablespoons of butter and sear the chicken breasts on both sides until golden brown, about 4 minutes per side (they do not need to be fully cooked at this stage). Remove the chicken and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute to create a roux.
Slowly add the chicken broth to the skillet, whisking constantly, to create a smooth sauce. Bring to a simmer and let it thicken slightly, about 2-3 minutes.
Stir in the heavy cream and frozen peas and carrots. Adjust seasoning with additional salt and pepper, if desired.
Transfer the sauce mixture to a 9x13-inch baking dish. Place the seared chicken breasts on top of the sauce.
Open the can of refrigerated biscuit dough and place the biscuits evenly over the casserole dish, ensuring they are spaced slightly apart.
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the sauce is bubbling.
Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
