This chicken stew with dumplings is scrumptious Ive wanted to make a chicken and dumpling dish for a while Could there be a better time than winter for a true comfort dish
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
To prepare the stew: Debone rotisserie chicken; cut meat into chunks or shred. Set aside.
Melt butter in a large Dutch oven over medium heat; cook and stir onion and celery in hot butter until soft
about 10 minutes. Sprinkle in flour and whisk continuously to make a thick roux
about 2 minutes. Slowly pour in broth
whisking to remove any lumps. Add potatoes
frozen vegetables
salt
black pepper
basil
and thyme. Cover and cook over medium heat until vegetables are tender
15 to 20 minutes. Stir in chicken meat and continue to simmer.
Meanwhile
make the dumplings: Combine flour
baking powder
and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in milk and dill until dough comes together.
Drop rounded tablespoonfuls of dough into simmering stew. Cook
uncovered
for 10 minutes. Cover and cook until dumplings are tender
8 to 10 minutes more.
Cook’s Note
I use a food processor to make the dumpling dough. Be careful not to overmix
or the dumplings will be tough. If necessary
finish the dough in a mixing bowl and adjust the milk to a very stiff consistency.
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