Chicken Pot Pie with Dumpling Topping Recipe

Name: Chicken Pot Pie with Dumpling Topping
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1/3 cup all-purpose flour; 3 cups chicken broth; 1 cup whole milk; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 cups cooked shredded chicken; 1 cup frozen peas; 1 cup frozen corn kernels; 1 1/2 cups all-purpose flour (for dumplings); 2 teaspoons baking powder; 1/2 teaspoon salt (for dumplings); 2 tablespoons cold unsalted butter (for dumplings), cut into small pieces; 3/4 cup whole milk (for dumplings); 1 tablespoon chopped fresh parsley (optional)

American · Main course · 65 min total

Chicken Pot Pie with Dumpling Topping recipe videos

A comforting chicken pot pie topped with fluffy dumplings instead of pastry, perfect for a cozy dinner.

25
min prep

40
min cook

6
servings

480
kcal/serving

Ingredients

2 tablespoons unsalted butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn kernels
1 1/2 cups all-purpose flour (for dumplings)
2 teaspoons baking powder
1/2 teaspoon salt (for dumplings)
2 tablespoons cold unsalted butter (for dumplings), cut into small pieces
3/4 cup whole milk (for dumplings)
1 tablespoon chopped fresh parsley (optional)

Instructions

Preheat oven to 375°F.
In a large oven-safe skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Sprinkle 1/3 cup flour over vegetables and stir to coat. Cook for 1 minute.
Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened, about 3-4 minutes. Stir in thyme, 1/2 teaspoon salt, and pepper.
Add shredded chicken, peas, and corn; stir to combine. Remove from heat.
In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 2 tablespoons cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Stir in 3/4 cup milk just until a soft dough forms.
Drop spoonfuls of dumpling dough onto the chicken mixture, spacing evenly.
Bake for 25-30 minutes, until dumplings are golden and cooked through. Let rest 5 minutes before serving. Garnish with parsley if desired.

Tips

To save time, use rotisserie chicken.
Dumplings are done when a toothpick inserted into the center comes out clean.
Leftovers can be refrigerated for up to 3 days.

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