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Southern Chicken and Dumplings Casserole with Biscuits

Southern chicken and dumplings casserole bakes a creamy chicken-and-vegetable filling beneath eight golden buttermilk biscuit mounds. The biscuits bake until cooked through while the center of the filling reaches 165°F.
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Prep Time 20 minutes
Cook Time 44 minutes
Resting 10 minutes
Total Time 1 hour 14 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 nonstick cooking spray for the baking dish
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 2 celery ribs, chopped
  • 2 carrots medium, peeled and chopped
  • 3 cups low-sodium chicken broth divided (2 3/4 cups plus 1/4 cup cold)
  • 1 cup whole milk
  • 3 tbsp cornstarch
  • 1.5 tsp kosher salt divided (1 teaspoon for filling, 1/2 teaspoon for biscuits)
  • 0.5 tsp black pepper
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas
For the biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 6 tbsp unsalted butter cold, cut into small pieces
  • 0.75 cup buttermilk

Equipment

  • 1 9x13-inch baking dish
  • 1 4-quart saucepan

Method
 

Make the filling
  1. Heat the oven to 425°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Heat the vegetable oil in a 4-quart saucepan over medium heat; add the onion, celery, and carrots and cook, stirring often, until softened, 6–8 minutes.
  4. Stir in 2 3/4 cups of the broth and the milk, and bring to a gentle simmer.
  5. Whisk the cornstarch with the remaining 1/4 cup cold broth in a small bowl until smooth, then whisk it into the saucepan and simmer until the sauce thickens, 2–3 minutes.
  6. Stir in 1 teaspoon of the salt and the pepper, then add the chicken and peas and simmer until heated through, about 3 minutes.
  7. Transfer the hot filling to the prepared baking dish.
Make the biscuits and bake
  1. Whisk the flour, baking powder, and remaining 1/2 teaspoon salt in a medium bowl.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  3. Stir in the buttermilk just until a shaggy dough forms.
  4. Spoon the dough into 8 equal mounds over the filling, leaving small gaps between them.
  5. Bake until the biscuits are golden brown and cooked through and the center of the filling reaches 165°F, 25–30 minutes.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For tender biscuits, stir in the buttermilk just until a shaggy dough forms. Refrigerate leftovers for up to 3 days; freezing is possible, though the biscuits may soften after thawing. For a dairy-free swap, use unsweetened plant milk and dairy-free butter; the texture may vary.