Chicken Pot Pie Dumplings

Recipe by David04
READY IN: 1hr 24mins


  • 21
    ounces chicken gravy, canned
  • 16
    ounces bread dough
  • 16
    ounces frozen peas and carrots, thawed
  • 1
    egg, beaten for egg wash


  • Preheat oven to 425°F.
  • Place chicken in baking dish, fill with enough water to cover chicken. Bake for 45 minutes. Let chicken cool. Using two forks, shred chicken. Set aside.
  • Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
  • Meantime, in a saucepan over low to medium heat, pour in the gravy and add the chicken. Allow chicken to simmer in the gravy and absorb the flavor while veggies are cooking.
  • Once veggies are done, add to the chicken and gravy over low heat.
  • Roll dough out thin into 8 inch discs.
  • Repeat 12 times.
  • Place the dough discs into each section of two large coated 6 cupcake pans. The dough will overlap, you will need it.
  • Fill each cup with the chicken gravy mixture.
  • Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
  • Repeat for all 12 dumplings.
  • Lower oven to 350°F.
  • Bake for 10-12 minutes.
  • Let sit for 10 minutes.
  • Extract dumplings and serve.