Chicken Dumpling Casserole

This is a great way to use up leftover rotisserie chicken or Albertson's Fried Chicken, if you can get 2-3 cups of meat off the bones.  Would be great for turkey leftovers as well.

Adapted from Chef in Training, but I tripled the sauce from the original and left the dumplings the same.

3 Tbsp Olive Oil
1 onion, chopped
1- 1/4 cups chopped carrots
3/4 cup chopped celery (optional)
3 cans chicken broth (12 oz ea)
6-8 Tbsp flour
2.5-3 cups cooked chicken, chopped roughly
1-1/4 cups frozen peas
1/2 tsp salt
1 tsp pepper

Dumplings:
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup milk (more for higher altitudes)

In a large skillet, heat olive oil.  Add onion, carrot, and celery.  Cook until tender. Add 3 Tbsp flour and whisk in with 1/4 cup broth,  Slowly add the rest of the flour and broth, whisking to keep smooth.  Cook until thickened, more flour might be necessary, but don't overdo the thickener.  Add chicken and peas and heat through.  

Pour into a 13x9 dish.

Preheat oven to 400 degrees.  In a medium mixing bowl, add flour, baking powder, and salt.  Whisk together.  Add egg and milk and mix with a spoon or fork until just combined, adding more milk if necessary to bring ingredients together.  Drop by spoonfuls over the chicken  mixture.  (Makes about 8-10 dumplings).  Bake 15 minutes or until dumplings are golden brown and only slightly doughy inside.