Favorite Menu Chicken and Dumpling Casserole

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Chicken and Dumpling Casserole

"When I made this dish, I changed into seeking to figure out the way to use my leftover roasted chook. I changed into thinking on the lines of pot pie however instead the use of dumplings for the top. This casserole turned out delicious and makes a hearty meal. If you like dumplings like my circle of relatives does, you'll love this dish. It's simply smooth to make, and you can make it from scratch the use of substances you have already got accessible."

Ingredients :

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped carrots
3 stalks celery, chopped
three/four cup chopped onion
1 teaspoon garlic powder, or to taste, divided
salt and floor black pepper to flavor
1 cup frozen peas
2 half of cups chopped cooked hen
Gravy:
1/4 cup butter
1/four cup all-motive flour
three tablespoons all-reason flour
four cups chicken broth
1 pinch onion powder, or to taste
Dumplings:
three cups flour
1 1/2 cups milk
half of cup mayonnaise
1 tablespoon mayonnaise

Instructions :

Prep : 35M	Cook : 10M	Ready in : 1H22M

Preheat the oven to 400 stages F (two hundred degrees C).
Heat 2 tablespoons butter and olive oil in a skillet over medium heat. Add carrots, celery, and onion. Add half of teaspoon garlic powder; season with salt and pepper. Cook and stir till beginning to soften, approximately three minutes. Add bird; cook until heated through, about 3 mins extra. Add frozen peas; cook until turning vivid inexperienced, about 1 minute. Stir and cast off from heat.
Melt 1/4 cup butter in a saucepan over medium-excessive warmth till effervescent, about 2 minutes. Reduce warmth to medium and add 1/four cup plus three tablespoons flour. Whisk quick to put off all lumps, approximately 1 minute. Cook, whisking slowly, until gravy is thickened, approximately 2 mins greater.
Whisk chook broth into the gravy thoroughly. Bring to a boil, stirring sometimes till thickened, approximately 5 mins. Add the last garlic powder and onion powder. Season with salt and pepper. Add the vegetable-bird mixture; stir and pour into a 9x13-inch glass baking dish.
Combine three cups flour, 1 cup milk, and half cup plus 1 tablespoon mayonnaise in a bowl. Add closing milk step by step till aggregate is sticky; you can have leftover milk. Drop spoonfuls of dumpling batter to cover the top of the filled baking dish.
Bake inside the preheated oven till dumplings are light golden brown, approximately 25 minutes.

Notes :

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