This is more like a chicken dumpling casserole. My mother used to make something very similar for me when I was a kid. Source: Mom.

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Recipe Summary

prep:
10 mins
cook:
57 mins
total:
1 hr 7 mins
Servings:
6
Yield:
1 casserole
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, carrots, celery, and peas in a skillet over medium-high heat. Saute until vegetables are tender and chicken is no longer pink in the center, 7 to 10 minutes. Transfer mixture to a casserole dish.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Melt butter in the same skillet; reduce heat to medium. Stir in flour, dried onion, salt, pepper, and celery seed. Add chicken broth and milk slowly; cook and stir until thickened, about 20 minutes. Pour mixture into the dish, almost covering the chicken and vegetables. Cover vegetables with biscuit pieces.

  • Bake in the preheated oven until biscuits have raised and browned, about 30 minutes.

Nutrition Facts

385 calories; protein 21.4g; carbohydrates 30.9g; fat 19.3g; cholesterol 74.6mg; sodium 1152mg. Full Nutrition
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