Description
I’ve been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?
Ingredients
- 1 (3 pound) rotisserie chicken
- 2 tablespoons butter
- 1 onion, diced
- 2 ribs celery, sliced thin
- 2 tablespoons all-purpose flour
- 2 (14.5 ounce) cans chicken broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¾ pound new potatoes, cut into 1/2-inch dice
- 2 cups frozen mixed vegetables
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons butter
- ¾ cup milk, or more as needed
- 2 tablespoons dried dill
Instructions
- De-bone chicken and cut into chunks or shred. Set aside.
- Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft
- about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux
- about 2 minutes. Slowly pour in chicken broth
- whisking to remove any lumps. Add 1 teaspoon salt
- black pepper
- basil
- thyme
- potatoes
- and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender
- 15 to 20 minutes. Stir in chicken meat and continue to simmer.
- Meanwhile
- combine 1 1/2 cups flour
- baking powder
- and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook
- uncovered
- for 10 minutes. Cover and cook until the dumplings are tender
- 8 to 10 minutes more.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8