Homemade Chicken 'n Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
For chicken stew:Meat from 1 whole chicken (can use 2 lbs. breast, cooked & shredded)2 c. celery, coarse chop2 c. carrots, coarse chop2 medium onions, coarse chop1 10 oz. pkg frozen peas1 T. canola oil4 c. chicken broth3 c. dry white wine3 T. corn starch1 t. sage1 t. rosemary2 bay leaves, wholesalt & pepper to tasteFor dumplings:4 c. AP flour4 t. baking powder2 t. salt2 c. milk6 T. butter
Makes approx. 10 1 c. servings
Dumplings: In a medium saucepan, scald milk & butter. Combine flour, baking powder and salt in a separate bowl. When milk mixture is simmering, combine with flour, mixing gently to combine. Turn onto counter and roll to about 1/4". Cut into 1" strips. Lay on sheet pan and refridgerate until needed.
Chicken stew: Place oil in 6 qt. dutch oven. Sweat onions. Add celery and carrots and allow to just begin to soften. Add chicken, broth, wine, and spices to taste. Allow to come to a boil. Thicken with corn starch by making a slurry of the broth. Add frozen peas. Reduce heat and simmer.
Remove dumplings from refridgerator and drop over chicken stew. You may need to decant the broth into a separate container to have enough room. Allow to cook thoroughly in broth, about 10 minutes.
Note: I pre-cook chickens, bone them and freeze the meat for up to 4 months. This makes this recipe a breeze!
Variations: The chicken stew in this dish is very flavorful and versatile. Try serving with biscuits or noodles for a change of pace. This recipe makes a great batch cooking option and can be frozen for 3 months.
Number of Servings: 10
Recipe submitted by SparkPeople user FROLIC838.
Dumplings: In a medium saucepan, scald milk & butter. Combine flour, baking powder and salt in a separate bowl. When milk mixture is simmering, combine with flour, mixing gently to combine. Turn onto counter and roll to about 1/4". Cut into 1" strips. Lay on sheet pan and refridgerate until needed.
Chicken stew: Place oil in 6 qt. dutch oven. Sweat onions. Add celery and carrots and allow to just begin to soften. Add chicken, broth, wine, and spices to taste. Allow to come to a boil. Thicken with corn starch by making a slurry of the broth. Add frozen peas. Reduce heat and simmer.
Remove dumplings from refridgerator and drop over chicken stew. You may need to decant the broth into a separate container to have enough room. Allow to cook thoroughly in broth, about 10 minutes.
Note: I pre-cook chickens, bone them and freeze the meat for up to 4 months. This makes this recipe a breeze!
Variations: The chicken stew in this dish is very flavorful and versatile. Try serving with biscuits or noodles for a change of pace. This recipe makes a great batch cooking option and can be frozen for 3 months.
Number of Servings: 10
Recipe submitted by SparkPeople user FROLIC838.
Nutritional Info Amount Per Serving
- Calories: 482.7
- Total Fat: 12.2 g
- Cholesterol: 81.3 mg
- Sodium: 1,475.4 mg
- Total Carbs: 51.6 g
- Dietary Fiber: 4.3 g
- Protein: 29.1 g
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