Chicken Pot Pie Dumplings
Transform the comforting flavors of chicken pot pie into a one-pot masterpiece with these Chicken Pot Pie Dumplings! Perfectly fluffy biscuit dumplings are baked atop a rich and creamy filling of tender shredded chicken, hearty vegetables, and aromatic herbs, all simmered together in a velvety broth. This cozy, family-friendly recipe combines the nostalgic essence of a classic chicken pot pie with the ease of a simplified dumpling topping, making it a quick yet satisfying dinner option. With just 20 minutes of prep and a golden, biscuit-topped finish, this dish is sure to become your go-to comfort food for chilly evenings. Perfect for pot pie lovers looking for a twist on tradition!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 0.25 cup All-purpose flour
- 3 cups Chicken broth
- 0.5 cup Heavy cream
- 2 cups Shredded cooked chicken
- 1 cup Frozen peas
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 can of 8 biscuits (store-bought or homemade) Biscuit dough
- 1 large, beaten Egg
- 1 tablespoon Water
Instructions
Heat a large pot or Dutch oven over medium heat. Add the butter and let it melt.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes to remove the raw taste.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle boil and allow it to thicken slightly, about 3-5 minutes.
Reduce the heat to low and stir in the heavy cream, shredded chicken, frozen peas, parsley, salt, and black pepper. Simmer gently while preparing the dumplings.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, cut each biscuit from the can into quarters (if using homemade dough, shape into small dumpling-sized pieces).
Arrange the dough pieces gently on top of the chicken and vegetable mixture in the pot.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the dumplings with the egg wash for a golden finish.
Transfer the pot to the preheated oven and bake uncovered for 20-25 minutes, or until the dumplings are puffed and golden brown on top.
Remove from the oven and let the pot pie dumplings cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 533 mg | 11% | |
*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.
