Chicken and Dumplings
A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!
Ingredients
- ¼ cup unsalted butter
- 1 medium sweet onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 1 ¼ teaspoons poultry seasoning
- ¼ cup all-purpose flour
- 4 cups coarsely shredded rotisserie chicken
- 6 cups chicken stock
- ½ cup dry white wine
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- ½ cup frozen green peas, thawed
- 2 tablespoons chopped fresh parsley leaves
for the dumplings
- 3 tablespoons unsalted butter, cold
- 1 ½ cups self-rising flour
- ¾ cup buttermilk
Equipment
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and poultry seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken, chicken stock and wine. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes.
- Stir in heavy cream; season with salt and pepper, to taste.
- Working in batches, gently stir in dumplings. Cover, reduce heat and simmer, stirring occasionally, until dumplings are cooked through and tender, about 5-8 minutes.
- Stir in peas and parsley until heated through, about 1-2 minutes.
- Serve immediately.
for the dumplings
- Grate butter using the large holes of a box grater. Stir into the flour.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1/4-inch thickness. Cut dough into bite-size pieces.