When I think of “comfort food that fills you up and could have a hint of healthy since there are vegetables in it” I think of this recipe that my mom makes. It’s great for a few reasons: quick to put together, delicious, and the leftovers warm up well and are still good. Oh, and Hunter loves it, so it’s nice to keep that in mind when coming up with things to cook. If you’re wondering what a “Chicken dumpling pie” is, it’s basically chicken pot pie in casserole form…
Chicken Dumpling Pie
Ingredients:
- 3 cups cooked chicken, chopped
- 2 cans cream of chicken soup
- 1 can chicken broth
- 1 15 oz can mixed vegetables, drained
- 1/2 tsp poultry seasoning
- 2 cups biscuit mix
- 1 8 oz carton sour cream
- 1 cup milk
Preheat your oven to 350 degrees. Combine the chicken, cream of soup, chicken broth, vegetables, and poultry seasoning in a bowl. Pour the chicken mixture into a lightly greased 9×13 baking dish.
Combine the biscuit mix, sour cream and milk in a bowl, then pour over chicken mixture and smooth out evenly (rubber spatula helps here). Bake at 350 for 50 to 60 min or until the top is golden brown.
Edits / Results: Typically mine is ready right around 55 minutes. I also recommend serving in a bowl because the filling can get a little messy.
Like I said, this is a go-to dish that I know we’ll enjoy every time. The biscuit-y top is perfect to soak up the filling and it’s one of Hunter’s favorites when it’s cooler outside!