source modified from 300 Best Casserole Recipes
Makes 8-10 servings
1/4 cup butter
1/2 cup onion, diced small
1/2 cup celery (about 1 stalk), thinly sliced
1/2 cup carrots (about 1 medium-sized carrot), peeled, halved lengthwise and thinly sliced
2 cloves garlic, minced
1/2 cup all-purpose flour
20 ounces low-sodium chicken broth or homemade stock
1 cup water, room temperature
2 teaspoons granulated sugar
1 teaspoon dried basil
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt
1 cup frozen peas
4 cups chicken, cooked and cubed
2 cups Bisquick or buttermilk baking mix
1 teaspoon dried basil
2/3 cup low-fat buttermilk
Preheat oven to 350 degrees. Use non-stick spray on a 13″ x 9″ baking pan.
In a large saucepan, melt butter over medium heat. Sauté onion, celery, carrots and garlic for about 5 minutes or until vegetables are softened. Sprinkle with flour and cook, stirring for about 1 minute. Gradually stir in broth, water, sugar, basil, pepper and salt. Bring to a boil and then stir in peas and chicken. Pour into a prepared baking dish.
In a large bowl, combine Bisquick/buttermilk baking mix (see my note above) with basil. With a fork, stir in milk until moist. Drop by heaping spoonfuls on top of casserole -OR- roll dough into medium-sized balls, slightly flattened between the palms of your hands and place on top of casserole to evenly coat.
Transfer prepared casserole dish to oven and bake for 45 minutes OR until dumplings are golden brown. Allow to sit for about 5-10 minutes before serving.
- Added a 1/2 cup of carrots. Could also use 1/2 cup frozen, sweet corn.
- Instead of using canned peas, use frozen.
- Preferably, use homemade stock if you have some on hand. I did not, so I used low-sodium chicken broth.
- A helpful tip from the book: If you do not have buttermilk baking mix, use a dry biscuit mix and use buttermilk instead of milk.
- I used Bisquick and low-fat buttermilk.
- Made a couple of individual servings in mini cocottes. Adjust the baking time to 15-20 minutes or until the topping/dumplings are golden brown.
- Brushing the dumplings with butter after it comes out of the oven would be not only an added tasty touch, but aesthetically pleasing too.