Chicken and Dumpling Casserole.

Ingredients

3 tablespoons

 oil

1 cup

 chopped onion (about 1 medium)

1 cup

 chopped carrots (about 2 small)

1 cup

 chopped celery (about 2 stalks)

3 cups

 low sodium chicken broth

3 tablespoons

 flour

2 cups

 cooked chicken, bite sized

1 cup

 frozen peas

salt and pepper (try 1/4 to 1/2 teaspoon)

DUMPLINGS

1 cup

 flour

2 teaspoons

 baking powder

1⁄4 teaspoon

 salt

1 

egg

1⁄3 cup

 non-fat or 1% milk

Directions

1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet) and saute onions, carrots and celery until soft.
2. Add a small amount of unheated broth to the flour and stir until smooth. Slowly stir in remaining broth and add to skillet. Stir over medium heat as the mixture thickens.
3. Add the chicken, peas, salt and pepper. Heat on low while making dumplings.
4. Dumplings: sift the flour, baking powder and salt together into a mixing bowl.
5. Add the egg to the milk and beat until well blended. Stir into the flour until well combined.
6. Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture. (makes about 8 dumplings)
7. Bake uncovered at 400 degrees for 15 minutes or until the dumplings are golden brown.
8. Refrigerate leftovers within 2 hours.

https://www.foodhero.org/recipes/chicken-and-dumpling-casserole