When you’re searching for a great comfort food on a chilly night, look no further! This chicken and dumplings recipe brings together all the flavors you love from chicken pot pie into a lighter stew, topped with a fluffy dumpling! And really, what isn’t better topped with a fluffy dumpling?
For the dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons cold unsalted butter
- 1/2 cup 2% milk
For the stew:
- 3 tablespoons olive oil
- 1 small yellow onion, minced
- 3 carrots, diced
- 2 diced celery stalks, diced
- 2 teaspoons fresh thyme leaves
- 1/3 cup all-purpose flour
- 1 teaspoon dry mustard
- 3 cups low-sodium chicken broth
- 1.25 pounds diced chicken breast, seasoned with salt and pepper
- 1/2 pound green beans, trimmed and cut into 1 inch pieces
- 1/2 cup frozen sweet corn
- salt and pepper to taste
1. In a large soup pot, heat olive oil over medium heat for 2 minutes. Add mined onion and saute until translucent. Add carrots and cook for 5 minutes. Add celery and thyme and cook for 5 minutes until carrots start to soften.
2. Once the carrots are cooperating, stir in 1/3 cup flour and dry mustard to the vegetable mix. Make sure the flour coats all the vegetables and that your mixture starts to thicken and clump together, sprinkle in a bit more if needed.
3. Slowly mix in chicken broth, stirring constantly to break up any flour clumps remaining. Bring broth to a boil, then reduce heat and simmer for 5 minutes, stirring regularly.
4. Add chicken to broth mixture, bring broth back to a boil, then reduce heat and cook until chicken is cooked through.
5. While your chicken is cooking, make your dumplings. In a medium-sized mixing bowl, whisk together flour, baking powder and salt. Once combined, add parsley and mix again.
6. Once mixed, cut in your butter. Slice that butter though the flour until the mixture resembles coarse corn meal. Mix in milk with a fork until the batter comes together.
7. Gently roll dumplings to the size of a large-ish golf ball. Don’t overwork the dough, just gently guide them to be the best dumpling they can be. Set aside.
8. Back to the stew-once your chicken is cooked, add the green beans and sweet corn to the pot and adjust salt and pepper to taste.
9. Gently drop dumpling balls on top of your stew, cover and cook for 12 minutes until dumplings fluff up and are cooked through. Enjoy with slippers and a cozy blanket!