Comfort Food
Chicken and Dumplings Casserole
This oven-baked version of chicken and dumplings swaps the stovetop simmering for a creamy chicken filling topped with refrigerated biscuit dough, baked until the filling bubbles and the biscuits turn golden. It's a simplified, weeknight-friendly take on the classic Southern dish.
Why you'll love this recipe
- Simplified oven method, no stovetop dumpling-making
- Golden, flaky biscuit topping
- Great way to use leftover cooked chicken
- Comforting, crowd-pleasing dinner
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Cook the onion, carrots and celery for 5-6 minutes until softened.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
- Slowly whisk in the chicken broth and milk, stirring until smooth, and cook until thickened, about 4-5 minutes.
- Stir in the chicken, peas, thyme, salt and pepper. Taste and adjust seasoning.
- Pour the filling into the prepared baking dish. Cut the biscuits into quarters and arrange them evenly over the top.
- Bake for 25-30 minutes, until the biscuits are golden and cooked through and the filling is bubbling around the edges.
How to tell it's done
The biscuit pieces should be golden brown on top and cooked through. Lift one from the center and check the underside, which touches the filling: it should be fluffy and set, not gummy or raw. The filling should be bubbling around the edges of the dish.
Tips for success
- Cutting the biscuits into pieces rather than leaving them whole helps them bake through fully and cover the filling more evenly.
- This is a great way to use leftover roasted or rotisserie chicken.
- Check the biscuits with a toothpick near the end of baking; if they're browning too fast but aren't cooked through, tent with foil.
- The filling can be made a day ahead and refrigerated; add the fresh biscuit dough right before baking.
Ingredient notes & swaps
- Biscuits: flaky layered biscuits work best. Avoid jumbo biscuits, which can stay doughy underneath. Quartering them helps.
- Hot filling: pouring the filling into the dish while it's hot helps the bottoms of the biscuits start cooking right away, so they're less likely to stay doughy.
- Homemade dumplings: drop spoonfuls of a simple baking powder dough (like the stovetop dumplings recipe on this site) on top instead of canned biscuits.
- Vegetables: diced potatoes (precooked) or green beans add heft. Fresh thyme or a little rosemary makes it more fragrant.
Storage & reheating
Refrigerate for up to 3-4 days. The biscuits soften as they absorb the filling. Reheat covered at 350°F for 15-20 minutes, uncovering at the end, or microwave individual portions.
Make ahead & freezing
Make the filling up to 2 days ahead and refrigerate it. To bake, reheat the filling until hot, pour it into the dish, top with fresh biscuit pieces, and bake. Don't put biscuit dough on cold filling ahead of time. The baked casserole can be frozen for up to 2 months, though the biscuits get softer.
What to serve with it
A crisp green salad, green beans or roasted Brussels sprouts balance the rich, creamy casserole.
Frequently asked questions
Can I use homemade biscuit dough instead of refrigerated?
Yes, any biscuit dough recipe works; just cut it into similar-sized pieces before arranging over the filling.
Why are my biscuits doughy in the middle?
This usually means the filling was too hot or thick when the biscuits went on, insulating the bottom from finishing; make sure the dish isn't overcrowded and bake a few minutes longer if needed.
Can I make the filling ahead of time?
Yes, prepare the filling and refrigerate, then top with fresh biscuit dough and bake just before serving.
What can I use instead of biscuit dough?
Puff pastry cut into pieces, or a homemade drop biscuit topping, both work as alternatives.
Nutrition (per serving)
| Calories | 468 |
| Protein | 28g |
| Carbs | 36g |
| Fat | 24g |
| Sodium | 880mg |
| Sugar | 5g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Chicken Comfort Food Chicken Pasta & Casseroles
You might also like
Chicken Parmesan Casserole
Easy baked chicken parmesan casserole with breaded chicken, marinara and melted mozzarella — all the flavor of…
One-Pot Chicken and Dumplings
Easy one-pot chicken and dumplings from scratch with fluffy drop dumplings in a creamy, savory broth — classic…
Chicken Pot Pie
Classic homemade chicken pot pie with a creamy vegetable filling and a flaky golden crust, the ultimate comforting…