Go Back
As the chill of autumn settles in, there’s nothing quite like curling up with a warm, comforting meal. For me, that dish is undoubtedly a Creamy Chicken and Dumpling Pie. This recipe is close to my heart, as it was a staple in my family gatherings—especially during the holidays. The aroma of tender chicken and rich dumplings bubbling in the oven is simply irresistible. It reminds me of cozy dinners spent around the table, laughter echoing through the air, and the warmth of family ties. Today, I’m excited to share this delightful recipe that is sure to bring warmth and comfort to your home, just as it has mine.

Creamy Chicken and Dumpling Pie

Warm up this autumn with a delightful Creamy Chicken and Dumpling Pie that will wrap you in comfort with every bite. This recipe, a cherished family favorite, features tender chicken and fluffy dumplings in a rich, creamy sauce filled with fresh vegetables and aromatic herbs. Perfect for chilly evenings, it's easy to make and even better to share with loved ones. Create this heartwarming dish that not only satisfies hunger but brings joy to your dining table. Enjoy a taste of home!
Print Recipe Pin Recipe

Ingredients
  

For the filling:

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup carrots, finely diced

1 cup celery, finely diced

1 cup onion, finely chopped

4 cloves garlic, minced

1 cup frozen peas, thawed

3 cups chicken broth (low-sodium preferred)

1 cup heavy cream

2 tablespoons olive oil

2 tablespoons all-purpose flour

1 tablespoon fresh thyme, minced (or 1 teaspoon dried thyme)

1 tablespoon fresh parsley, chopped

Salt and black pepper, to taste

For the dumplings:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, melted

3/4 cup milk (whole or buttermilk preferred)

1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried thyme)

For the pie:

1 unbaked pie crust (store-bought or homemade)

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Filling:

    - In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken and cook until browned and cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.

      - In the same skillet, add the chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, approximately 5-7 minutes.

        - Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.

          - Gradually pour in the chicken broth while whisking continuously until the mixture thickens and bubbles.

            - Stir in the heavy cream, minced thyme, parsley, and the cooked chicken. Season with salt and pepper to taste. Allow the mixture to simmer for 5 minutes, then gently fold in the thawed peas. Remove from heat and set aside.

              Make the Dumplings:

                - In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.

                  - Add the melted butter and milk to the flour mixture, stirring until a soft dough forms. Incorporate the minced fresh thyme until evenly distributed.

                    Assemble the Pie:

                      - Preheat your oven to 400°F (200°C).

                        - Pour the creamy chicken filling into the unbaked pie crust, ensuring it's evenly distributed within a 9-inch pie dish.

                          - Using a spoon or cookie scoop, drop spoonfuls of dumpling mixture evenly over the top of the filling. It’s perfectly fine if some of the filling peeks through.

                            - Brush the edges of the pie crust and the tops of the dumplings with the beaten egg to ensure a beautiful golden finish when baked.

                              Bake:

                                - Transfer the assembled pie to your preheated oven and bake for 30-35 minutes, or until the dumplings are puffed, golden, and the filling is bubbly around the edges.

                                  Serve:

                                    - Allow the pie to cool for about 5-10 minutes before slicing for serving. For an extra touch, garnish with additional fresh parsley if desired. Enjoy your delightful pie warm, and don’t forget, leftovers can be stored in the fridge or frozen for later enjoyment!

                                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings