Chicken and Vegetable Casserole with Dumplings

This meal is so simple and full of flavour. Ultra creamy, quick and easy, this Chicken and Dumplings Casserole recipe is a wonderful weeknight comfort meal. A one-pot dinner that the entire family will LOVE and only one pot skillet to clean.

Chicken Filling:
3 Tbsp. extra-virgin olive oil
¾ cup onion, chopped
1¼ cup carrots, chopped
¾ celery, chopped
3 cups chicken broth
3 Tbsp. all-purpose flour, unbleached
2½ cups rotisserie chicken, chopped
1¼ cup frozen peas
½ tsp. sea salt
½ tsp. black pepper, freshly ground

Dumplings:
1 cup all-purpose flour, unbleached
2 tsp. baking powder
¼ tsp. sea salt
1 egg
⅓ cup milk

Make the Chicken Filling:
In a large skillet heat oil and add onion, carrots and celery. Cook until tender. Add flour and ¼ cup broth. Stir until sauce 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°F (200°C/180°C fan, Gas Mark 6).

Make the 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.

Cook's Notes: Always use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.