Chicken and Dumpling Casserole
Prep time
Cook time
Total time
Serves: 8
  • 1 pound chicken, diced
  • 1 tablespoon ghee
  • ½ onion, chopped
  • 1 cup celery, chopped
  • 1 (12) ounce bag frozen peas and carrots
  • 1 (12) ounce cream of chicken condensed soup (gluten free)
  • 3 cups chicken broth (gluten free)
  • 2 cups gluten free Bisquick mix
  • 2 teaspoons baking powder (gluten free)
  • ½ teaspoon salt
  • 2 eggs, beaten
  • ⅔ cup buttermilk
  • ½ cup butter, room temperature
  1. Preheat oven to 350° and mix up biscuits.
  2. Pat chicken dry with paper towel.
  3. In a large pot melt ghee over medium/high heat.
  4. Once ghee is melted and hot, add chicken and cook for about 4-5 minutes until done.
  5. Add onion and celery to pot and cook until onion is translucent.
  6. Add peas/carrots, cream of chicken soup, and chicken broth to the chicken and vegetable mixture and stir all ingredients together well.
  7. Transfer the chicken and vegetables from the pot to a large casserole dish.
  8. With a spoon or ½ cup food disher, (ice cream scooper) scoop biscuit mixture on top of the chicken casserole.
  9. Bake at 350° for 45 minutes or until tops of biscuits are golden brown.
  1. Combine all dry ingredients together in a mixing bowl; Bisquick, baking powder, and salt and mix together.
  2. In a separate mixing bowl, combine the wet ingredients; eggs and buttermilk and mix together.
  3. Add wet ingredients to the dry ingredients and mix together.
  4. Work the butter into the Bisquick mixture using a fork or hands, until butter is evenly distributed.
I use Pacific Organic Cream of Chicken Condensed Soup and Pacific Organic Chicken Broth for this recipe. Always read the ingredient label to soups and broths because not all are gluten free. Also, ensure that the baking powder you are using is gluten free. Ghee may be substituted for another cooking oil.
Recipe by Life According to Lindsey at