Easy Kosher Chicken and Dumpling Casserole Recipe

By /
Jump to Recipe Print Recipe

There’s nothing quite like the comfort of chicken and dumplings on a cold evening. I’ve been making this one-dish version for years, and it’s become my go-to when I need something hearty that doesn’t require me to hover over the stove for hours.

The beauty of this casserole is how it transforms simple ingredients into something really satisfying. I use boneless chicken thighs because they stay tender and don’t dry out like breasts can. The dumplings are made with just flour, baking powder, and a good amount of kosher pareve margarine. They puff up beautifully in the oven and soak up all those savory flavors from the chicken and vegetables.

Why This Chicken and Dumpling Method Works

What makes this version work so well is the technique of partially cooking everything on the stovetop first. You get better flavor development when you sear the chicken and sauté the vegetables before everything goes into the oven. The dumplings get added raw right on top, which means they steam and bake at the same time. It’s a bit different from traditional stovetop chicken and dumplings, but I actually prefer it this way because there’s less stirring and watching involved.

Perfect for Family Meals

This feeds about six people generously, and it’s perfect for Shabbat lunch or when you have company coming. I like to serve it with a simple green salad dressed with lemon vinaigrette. The richness of the casserole balances nicely with something light and acidic on the side.

Easy Kosher Chicken and Dumpling Casserole Recipe - Jewish recipe
There's nothing quite like the comfort of chicken and dumplings on a cold evening. I've been making this one-dish version for years, and it's become my go-to when I need something hearty that doesn't require me to hover over the stove for hours. The beauty of this casserole is how it transforms simple ingredients into something really satisfying. I use boneless chicken thighs because they stay tender and don't dry out like breasts can. The dumplings are made with just flour, baking powder, and a good amount of kosher pareve margarine. They puff up beautifully in the oven and soak up all those savory flavors from the chicken and vegetables. What makes this version work so well is the technique of partially cooking everything on the stovetop first. You get better flavor development when you sear the chicken and sauté the vegetables before everything goes into the oven. The dumplings get added raw right on top, which means they steam and bake at the same time. It's a bit different from traditional stovetop chicken and dumplings, but I actually prefer it this way because there's less stirring and watching involved. This feeds about six people generously, and it's perfect for Shabbat lunch or when you have company coming. I like to serve it with a simple green salad dressed with lemon vinaigrette. The richness of the casserole balances nicely with something light and acidic on the side.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken Base
  • 2 lbs boneless chicken thighs cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 2 medium carrots sliced into rounds
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock kosher
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
For the Dumplings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup pareve margarine cold and cubed
  • 3/4 cup non-dairy milk such as almond or oat milk
  • 2 tablespoons fresh parsley chopped

Method
 

Prepare the Base
  1. Preheat your oven to 400°F. Season the chicken pieces with salt and pepper.
  2. Heat the vegetable oil in a large oven-safe Dutch oven or casserole dish over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until lightly browned. Remove chicken to a plate.
  3. In the same pot, add the onion, carrots, and celery. Cook for 5-6 minutes until vegetables start to soften. Add the garlic and cook for another minute.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
  5. Gradually pour in the chicken stock, stirring constantly to prevent lumps. Add the thyme, salt, and pepper. Bring to a simmer.
  6. Return the chicken to the pot along with the frozen peas. Stir to combine and remove from heat.
Make the Dumplings
  1. In a mixing bowl, whisk together the flour, baking powder, and salt.
  2. Cut in the cold margarine using a pastry cutter or two knives until the mixture resembles coarse crumbs.
  3. Pour in the non-dairy milk and parsley, stirring just until a soft dough forms. Don't overmix.
  4. Using a large spoon or ice cream scoop, drop 12 portions of dumpling dough evenly across the top of the chicken mixture.
Bake
  1. Cover the pot with a lid or aluminum foil and bake for 25 minutes.
  2. Remove the cover and bake for an additional 15-20 minutes until the dumplings are golden brown and cooked through.
  3. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

The dumplings will expand quite a bit, so don't worry if they look small when you first drop them on top. Make sure your non-dairy milk is at room temperature for best results. Leftovers keep in the refrigerator for up to 3 days, though the dumplings may lose some of their fluffy texture when reheated.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top