Name: Chicken Stew with Dumplings
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Rotisserie chicken - 1 (3 pound); Butter - 2 tablespoons; Onion, diced - 1; Celery, sliced thin - 2 ribs; All-purpose flour - 2 tablespoons; Chicken broth - 2 (14.5 ounce) cans; New potatoes, cut into 1/2-inch dice - ¾ pound; Frozen mixed vegetables - 2 cups; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Dried basil - ½ teaspoon; Dried thyme - ¼ teaspoon; All-purpose flour - 1 ½ cups; Baking powder - 2 teaspoons; Salt - ½ teaspoon; Cold butter, cubed - 3 tablespoons; Milk, or more as needed - ¾ cup; Dill Dried - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Stew with Dumplings

1. Rotisserie chicken - 1 (3 pound)

2. Butter - 2 tablespoons

3. Onion, diced - 1

4. Celery, sliced thin - 2 ribs

5. All-purpose flour - 2 tablespoons

6. Chicken broth - 2 (14.5 ounce) cans

7. New potatoes, cut into 1/2-inch dice - ¾ pound

8. Frozen mixed vegetables - 2 cups

9. Salt - 1 teaspoon

10. Ground black pepper - ½ teaspoon

11. Dried basil - ½ teaspoon

12. Dried thyme - ¼ teaspoon

13. All-purpose flour - 1 ½ cups

14. Baking powder - 2 teaspoons

15. Salt - ½ teaspoon

16. Cold butter, cubed - 3 tablespoons

17. Milk, or more as needed - ¾ cup

18. Dill Dried - 2 tablespoons

How to cook deliciously - Chicken Stew with Dumplings

1. Stage

Prepare stew: Debone rotisserie chicken; cut meat into chunks or shred. Set aside.

2. Stage

Melt butter in a large Dutch oven over medium heat; cook and stir onion and celery in hot butter until soft, about 10 minutes. Sprinkle in flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in broth, whisking to remove any lumps. Add potatoes, frozen vegetables, salt, black pepper, basil, and thyme. Cover and cook over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.

3. Stage

Meanwhile, make dumplings: Combine flour, baking powder, and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in milk and dill until dough comes together.

4. Stage

Drop rounded tablespoonfuls of dough into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until dumplings are tender, 8 to 10 minutes more.