Directions
- Preheat the oven: Set to 180°C (350°F). Grease a 9x13 inch (23x33 cm) baking dish.
- Prepare the casserole base: In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5–6 minutes.
- Make the sauce: Sprinkle flour over the vegetables and stir for 1–2 minutes. Slowly add chicken broth and milk, stirring constantly until smooth. Add thyme, parsley, salt, and pepper. Let the sauce simmer gently for 3–5 minutes to thicken.
- Add chicken: Stir in shredded chicken and combine well with the sauce and vegetables. Pour the mixture into the prepared baking dish.
- Prepare the dumplings: In a mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
- Top the casserole: Drop spoonfuls of the dumpling dough evenly over the chicken mixture.
- Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 15–20 minutes, until the dumplings are golden brown and cooked through.
- Serve: Let the casserole rest for 5 minutes before serving. This helps the sauce thicken slightly and makes serving easier.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Total Time: 60–65 minutes
- Servings: 4–6
- Difficulty: Medium
Variations & Substitutions
- Vegetable boost: Add peas, corn, or green beans to the casserole for extra color and nutrition.
- Herb variations: Swap thyme and parsley for rosemary or sage for a different flavor profile.
- Cheesy dumplings: Mix ¼ cup (25 g) shredded cheddar into the dumpling dough for a cheesy twist.
- Make it lighter: Use low-fat milk or chicken stock in place of heavy cream for a lighter version.
Serving Suggestions
The most important part is just ahead — click NEXT »»
