Chicken Pot Pie Dumplings

Transform the comforting flavors of chicken pot pie into a one-pot masterpiece with these Chicken Pot Pie Dumplings! Perfectly fluffy biscuit dumplings are baked atop a rich and creamy filling of tender shredded chicken, hearty vegetables, and aromatic herbs, all simmered together in a velvety broth. This cozy, family-friendly recipe combines the nostalgic essence of a classic chicken pot pie with the ease of a simplified dumpling topping, making it a quick yet satisfying dinner option. With just 20 minutes of prep and a golden, biscuit-topped finish, this dish is sure to become your go-to comfort food for chilly evenings. Perfect for pot pie lovers looking for a twist on tradition!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 1 large, diced Yellow onion
• 2 medium, diced Carrots
• 2 stalks, diced Celery
• 3 cloves, minced Garlic
• 0.25 cup All-purpose flour
• 3 cups Chicken broth
• 0.5 cup Heavy cream
• 2 cups Shredded cooked chicken
• 1 cup Frozen peas
• 2 tablespoons, chopped Fresh parsley
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 can of 8 biscuits (store-bought or homemade) Biscuit dough
• 1 large, beaten Egg
• 1 tablespoon Water

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the butter and let it melt.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for an additional 1 minute.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes to remove the raw taste.

Step 4

Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle boil and allow it to thicken slightly, about 3-5 minutes.

Step 5

Reduce the heat to low and stir in the heavy cream, shredded chicken, frozen peas, parsley, salt, and black pepper. Simmer gently while preparing the dumplings.

Step 6

Preheat the oven to 375°F (190°C).

Step 7

On a lightly floured surface, cut each biscuit from the can into quarters (if using homemade dough, shape into small dumpling-sized pieces).

Step 8

Arrange the dough pieces gently on top of the chicken and vegetable mixture in the pot.

Step 9

In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the dumplings with the egg wash for a golden finish.

Step 10

Transfer the pot to the preheated oven and bake uncovered for 20-25 minutes, or until the dumplings are puffed and golden brown on top.

Step 11

Remove from the oven and let the pot pie dumplings cool for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2408.8g)

Amount per serving	% Daily Value*
Calories	3695.9

Total Fat 195.6g	0%
Saturated Fat 95.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 869.1mg	0%
Sodium 8261.3mg	0%
Total Carbohydrate 283.0g	0%
Dietary Fiber 25.4g	0%
Total Sugars 46.5g
Protein 203.4g	0%

Vitamin D 53.8IU	0%
Calcium 419.0mg	0%
Iron 21.5mg	0%
Potassium 3596.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 22.0%

Carbs: 30.5%