Homemade Chicken 'n Dumplings

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Homemade Chicken 'n Dumplings calories by ingredient
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Introduction

I love homemade chicken 'n dumplings. This recipe makes it all from scratch! The chicken stew is incredibly versatile and can be served not only with the dumplings, but also with noodles or biscuits. I love homemade chicken 'n dumplings. This recipe makes it all from scratch! The chicken stew is incredibly versatile and can be served not only with the dumplings, but also with noodles or biscuits.
Number of Servings: 10

Ingredients

    For chicken stew:
    Meat from 1 whole chicken (can use 2 lbs. breast, cooked & shredded)
    2 c. celery, coarse chop
    2 c. carrots, coarse chop
    2 medium onions, coarse chop
    1 10 oz. pkg frozen peas
    1 T. canola oil
    4 c. chicken broth
    3 c. dry white wine
    3 T. corn starch
    1 t. sage
    1 t. rosemary
    2 bay leaves, whole
    salt & pepper to taste

    For dumplings:
    4 c. AP flour
    4 t. baking powder
    2 t. salt
    2 c. milk
    6 T. butter

Directions

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.

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