The last time I made chicken dumplings the hubs complained it was too soupy, so decided to make it into a casserole where it would thicken up nicely for him. Typically I would make this with celery in it, but since I didn’t have any and trips to the store are few and far between for me, I substituted some fresh mushrooms we had on hand instead. And to make it a tad fancier, I added some basil that I dried from my garden to the dumplings too.
I precooked the chicken with my sous vide immersion circulator earlier in the day, but you can substitute rotisserie chicken instead. I have been experimenting with that cooking method and FINALLY cooked a pork tenderloin that was juicy and tender as any beef tenderloin you could have!
Yes, pork is safe to eat when pink in the middle! My husband was a little put off by the pink, so he pan-seared his slices in a hot cast iron pot for a few seconds on each side. No sous vide recipe as of yet until I have a solid recipe for you.
But back to the dumplings. This is thick and hearty, yummy comfort food, perfect for welcoming in the winter!
Chicken Dumpling Casserole
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped mushrooms
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
3 tablespoons flour
Salt and ground black pepper, to taste
1/2 teaspoon dried basil
3 cups homemade or low sodium chicken stock
1 cup frozen peas, thawed
2 cups cubed cooked chicken
1 cup biscuit/baking mix
1 teaspoon dried basil
1/3 cup milk
Preheat oven to 350 degrees.
In a large skillet, sauté onions, carrots, and mushrooms in the olive oil and butter until tender, about 10 minutes. Add garlic in the last minute.
Stir in flour, salt and pepper, basil and mix until blended. Add the chicken broth and bring to a boil, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes. Add peas and chicken and mix to combine. Pour into an oil-sprayed 2-quart casserole dish.
For the dumplings, combine baking mix and basil in a small bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls over the chicken mixture.
Bake uncovered 30 minutes. Cover and bake 10 minutes longer. Serve in bowls with a side salad.