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I grew up eating Chicken Pot Pie. Sometimes with pie crust, and sometimes we just put the mixture in a casserole dish, topped with biscuit dough, and baked that way. Either way, I love it! However, I don’t really care much for making pie crust, so I prefer the quick and easy version of putting biscuits on top. 🙂  It’s also healthier that way.

I never know what to call that dish though, because Chicken Pot Pie always refers to the mixture being baked inside pie crusts. I asked my friends on facebook recently, and the term “Chicken Dumplings” came up. I wasn’t familiar with that term, so I googled it. It seems like that is mostly used when you boil your “biscuit” dough in the mixture in a pot. Since I bake it, I decided to call this recipe Baked Chicken and Dumplings. 😉

Baked Chicken and Dumplings

2 1/2 cups chicken and/or vegetable broth (I use my homemade concentrated chicken broth, and diluted it some with water)
1/2 cup milk
5 Tbsp flour
1 tsp salt
1/8 tsp pepper
3 cups frozen vegetables
2 cups chicken, cooked and diced

Mix together broth, milk, salt and pepper in a large pot. Cook over medium heat, stirring constantly, until thickened. Stir in vegetables and chicken, let simmer 5 minutes until warmed up again. Pour mixture into a 2 qt casserole dish. I prefer a dish that isn’t big, but deep. The biscuits will absorb some of the liquid and I like there to be less biscuits compared to the depth of the chicken/veggie mixture.

Bake at 400F until bubbly, about 20 minutes.

In the meantime, prepare a biscuit mix (like this, or this, or this!). Remove casserole from oven, drop biscuit dough by teaspoon-ful on top of the mixture (leaving room between them as they will expend as they bake). I found it only took 1/2 of the biscuit dough, and baked the rest on a cookie sheet on the side. Return to oven for 10-15 minutes until biscuits are golden and cooked.

Slight adaptation from the More with Less cookbook.