Chicken and Dumplings
Chicken and Dumplings is the ultimate in classic, comfort food. The dumplings can be steamed or baked in this version.
Ingredients
Stew
- 1/2 reserved chicken breast cubed
- 1/2 cup butter of oil
- 1 cup onion diced
- 1 cup carrot sliced
- 3 cloves garlic minced
- 1/2 tsp dried thyme
- 2 Bay Leaves
- 2/3 cup flour
- 6 cups chicken stock
- 2 cups frozen peas
Dumplings
- 3/4 cup flour
- 3/4 tsp baking soda
- 1 pinch salt
- 4 Tbsp butter grated
- 2 Tbsp vegetable oil
- 2/3 cup milk
Instructions
- Preheat oven to 350F
Dumplings
- combine dry ingredients and mix in grated butter until well combined.
- Add wet ingredients and stir until the batter comes together, set aside until ready to place in oven.
Stew
- In a large pot or dutch oven heat 2 Tbsp of butter or oil over medium heat.
- Add onion and carrot and cook for 3-4 minutes stirring occasionally, add garlic and cook 1 minute more while stirring.
- Reduce heat to medium-low and add remaining butter or oil. Add flour, thyme and bay leaves and stir constantly for 3 minutes to help prevent lumps. Slowly add the chicken stock stirring occasionally while pouring it. Bring pot to a simmer and add your chicken (any leftover chicken from other meals and picking the carcass can be added as well) and frozen peas. Any other leftover vegetables or potatoes can also be added as well as any of the pan sauce from the roasted chicken.
- Cook for about 10 minutes.
- Take the dumpling batter and drop spoonful's on chicken mixture (should get 8 dumplings from the batter)
- Place pot in preheated oven for 10-12 minutes until dumplings are golden on top and cooked through.