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.



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


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.

  • 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; 19.3 g total fat; 75 mg cholesterol; 1152 mg sodium. 30.9 g carbohydrates; 21.4 g protein; Full Nutrition