Easy Chicken And Dumplings
A simple, quick chicken stew with classic, light and airy biscuits.
Servings: 4 servings
Calories: 611kcal
Ingredients
Chicken Stew
- 4 Tablespoons butter
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 1/2 cup mushrooms sliced
- 1 clove garlic minced
- 5 cups chicken stock or broth
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoon poultry seasoning
- 1 cup frozen peas
- 3 Tablespoons fresh parsley chopped
- 4 cups cooked chicken or turkey shredded or diced
Fluffy Dumplings
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 Tablespoon butter
- 1/2 cup milk
Instructions
Chicken Stew
- In a large Dutch oven or pot, heat butter over medium heat
- Add onions, celery, mushrooms and carrots and sauté 3-5 minutes.
- Add flour, and cook an additional 2 or 3 minutes.
- Slowly add chicken stock, poultry seasoning, salt and pepper, stirring to incorporate flour. Bring to a boil, reduce heat to a simmer. Cover and continue cooking for about 15 minutes, or until vegetables are tender. Meanwhile, make dumpling dough.
- Add chicken and peas, bring to a gentle boil. Drop dumpling dough by spoonfuls onto gently simmering stew. Cover and cook for 15 minutes, without lifting lid.
Fluffy Dumplings
- Mix dry ingredients in a bowl.
- Cut in butter, or mix with hands until incorporated and crumbly.
- Mix in milk just until blended.
- Drop by spoonfuls onto simmering stew or soup.
- Cover and cook without lifting the lid, for 15 minutes. This step is important. It’s the difference between light and airy dumplings and door stops. Don’t be tempted to peek.
Nutrition
Serving: 1serving | Calories: 611kcal | Carbohydrates: 51g | Protein: 47g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1940mg | Potassium: 1441mg | Fiber: 5g | Sugar: 13g | Vitamin A: 6560IU | Vitamin C: 27mg | Calcium: 164mg | Iron: 4mg