Chicken and Dumplings
Chicken and Dumplings is synonymous with classic comfort food. A bowl of creamy chicken, tender vegetables and fluffy dumplings is sure to warm you up on even the bitterest of nights.
Ingredients
- 2 tbsp olive oil
- 1/4 cup onion diced
- 1 tsp garlic minced
- 1 cup carrots sliced
- 1/2 cup celery sliced
- 1/4 tsp dried basil
- 1/4 tsp dried thyme leaves
- 4 tbsp flour
- 4 cups water or chicken broth/stock
- 1/2-1 tsp salt
- 4 medium potatoes, peeled and diced
- 1/2 cup frozen peas
- 1 1/2 cups cooked chicken, shredded or chopped
Dumplings
- 1/2 cup flour all-purpose
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp butter unsalted and cold
- 3/4 cup milk whole recommended or 2%, cold
Instructions
- Heat oil over medium heat in heavy-bottomed pot such as a Dutch oven.
- Add onions and garlic. Cook, stirring frequently until onions are softened, about 3 minutes.
- Add carrots and celery. Cook, stirring frequently to avoid browning, for about 5 minutes.
- Add basil, thyme and flour. Stir for about 1 minute. Then slowly stir in water/broth/stock and salt. Turn heat to high and cover. Stir occasionally until the mixture reaches a boil.
- Reduce heat to maintain a steady simmering with lid on, stirring occasionally. Cook for 10 minutes.
- Prepare the dumplings while the pot simmers. Dumplings: Sift flour, baking powder and salt. Cut in butter until butter is about the size of peas. Then gently add the milk, being careful not to overmix.
- Stir in potatoes, then drop dumplings on top, about a 1/4 cup in size. Return to a simmer and cook another 10 minutes or until potatoes are fork tender.
- Reduce heat to low and add peas and chicken. Gently stir these in between the dumplings. Cover and cook about 3 minutes or until peas are tender and chicken is heated through.
- Add additional salt/pepper if needed. Enjoy!
