Chicken and Sourdough Dumplings Casserole (egg and optionally dairy free)

I made this the other night and it was thoroughly enjoyed. It is a thick gravy full of chicken and vegetables, topped with sourdough dumplings. I’m not sure what I liked more, the filling or the topping! Natalia has been showing signs of being allergic to eggs, so it is egg free as I am not eating eggs right now. It is also dairy free since we had no dairy in the house other then a little butter.

I will be experimenting with making drop biscuits with the sourdough dumpling recipe, since that was pretty much what that was.

I wish I could have taken a picture for you, but my camera was broke, so just imagine a big hunkin’ skillet full of nourishing and delicious food. 

Chicken and Sourdough Dumplings Casserole 
(egg and optionally dairy free)


for the filling:
4 slices bacon (optional)
1 T butter, or other fat
2 onions
6 carrots
4 stalks celery
3 cups chicken stock
1/2 c arrowroot powder
2 cups cooked, cubed or shredded, chicken
2. cups peas, frozen or leftovers
4 cloves garlic
1 t stone ground mustard
2 T parsley
salt to taste

for the dumplings:
1 cup whole wheat flour
1/2 t salt
1/4 cup olive oil
1/4 cup butter, sliced
1 1/2 cups active sourdough starter*
milk or water (maybe)
3/4 t baking soda

*I used the recipe from Nourishing Traditions, but used part rye, part white flour (on days when I did not have flour ground but needed to feed my starter), and part wheat.


To make the filling
1. Chop the bacon and start sauteing it in a 14-16 inch oven proof skillet.
2. Chop the celery, carrots, and onions.
3. Add the chopped vegetables and butter to the rendered bacon and start sweating. Sweating is done at a lower temperature then sauteing. If you hear sizzling, it is too high.
4.  Cook for about 15 minutes until the vegetables are slightly translucent.
5. Add the chicken stock, reserving enough to whisk the arrowroot powder into.
6. Stir together the arrowroot and reserved chicken stock, add to the pot.
7. Add the peas, chicken, garlic, parsley, and mustard. Allow to cook, stirring often, for a few minutes to thaw the peas and to thicken the sauce. 
8. Salt to taste

To make the biscuits
1. Mix together the whole wheat flour, baking soda, and salt in a food processor, or bowl.
2. Cut, or pulse, in the olive oil and butter until it resembles a course meal.
3. Mix in the sourdough. My starter was sort of thin, so this made the consistency of drop biscuits. If your dough is too stiff you might need to add some water or milk.
4. Use a serving spoon to drop bits of dough all over the top of the chicken mixture in the skillet. Must of mine were between 1-2 T worth of dough.

Bake 350 for about 15 minutes or until the dough is cooked through. Allow to cool for a 5-10 minutes to thicken up.

Serves 4-6

Fight Back Friday @ Food Renegade


  1. Looks yummy! thanks for sharing!

  2. Hi there, this sounds delicious! Just wondering why you didn’t sour your dough before using it for the dumplings? Obviously you’ve read Nourishing Traditions, so you’re familiar with the concept of soaking flour to increase nutrition and digestability….I will be making this tonight, I made the dough last night minus the baking soda and it is souring right now. Will add the baking soda when I’m ready to put the biscuits on top and throw it all in the oven. I was looking for a chicken a sourdough dumplings recipe and this sounded perfect!!

    • Catherine Gordon Crabtree says:

      How did that work??? That’s really the only reason I use sourdough! I’m hoping to make it tomorrow. Thanks!