Chicken Stew & Dumplings

Chicken Stew and Dumplings

Nothing warms your belly quite like a hot bowl of chicken stew and dumplings. This stew is loaded with chicken and vegetables surrounded by a thick and creamy chicken gravy. Add in some fluffy dumplings on top to soak up all the flavors this dish has to offer. This is one of my eldest daughters favorite meals for dinner, right next to homemade pizza and sushi of all things. I also grew up eating this dish and now I hope to share it with all of you to enjoy.

Chicken Stew Steps

Stew Ingredients:

2 Boneless Chicken Breast

2 Cartons of Chicken Stock

1 1/2 Cups Half and Half Cream

1 Can Of Sliced Mushrooms, Drained (or 2 Cups Fresh, sliced), optional

2 Large Carrots, Peeled and Diced

3 Large Potatoes, Peeled and Diced

2 Stalked of Celery, Finely Diced

1 Large Onion, Diced

6 Cloves of Garlic, Minced

1 Cup Frozen Peas

4 Bay Leaves

1 Tbsp Parsley

1 Tbsp Basil

1/4 Tbsp Dry Sage

1 Tsp Oregano

1 Tbsp Chicken Stock Powder

Salt and Pepper to Taste

1 Tsp Mustard Powder

1 Tsp Worchestershire Sauce

Slurry for Thickening:

3 Tbsp Corn Starch in 3 Tbsp or so of milk

Parsley Dumplings Preparation

Dumplings Ingredients:

3 Tbsp Vegetable Shortening

1 1/2 Cups All Purpose Flour

2 Tsp Baking Powder

1 Tbsp Parsley

1 Tsp garlic Powder

3/4 Tsp Salt

3/4 Cup Milk

Chicken Stew and Dumplings

Directions:

- Prepare all of your vegetables, wash, peel and dice, then set aside. place potatoes and in bowl of water until ready to add to the stew.

-Sear chicken breast in a large pot on both sides, then reduce heat and cover. Cooking until fully cooked then removed and dried up into Bite size cubes.

- In the same pan the chicken was fried in, sauté your onions and mushrooms together for 2 minutes. Next add your minced Garlic and cook for a minute or so more.

- Pour in your chicken stock, cream and add your cooked chicken breast. Next add your celery, carrots, dry seasonings. Cover and let simmer for 10 minutes or so.

- Drain your potatoes and add them to the stew (These get added later in the cooking process to prevent them from becoming over cooked). Cover and simmer 10 min.

- Prepare your Dumplings next. Add to a bowl your flower, baking powder, salt and parsley, whisk it all together. Then add your shortening and work it into a crumble consistency. Lastly add your milk until its all combined and will hold a loose ball shape. (It will be very sticky). Set aside.

- Add your Cornstarch and milk together to create a slurry for thickening your stew.

- Pour into your stew and stir gently until thickened.

- Once thick, reduce heat to low and drop your parsley dumplings on top of the stew using 2 tablespoons to spoon them out or a cookie scoop. Cook covered for 20 minutes, do not lift the lid. Dumplings will be fluffy on the inside once fully cooked.

-Check the dumplings with a tooth pick. Once it comes out clean, they are ready!

- Spoon a healthy portion out into a bowl and enjoy it while its hot.

Whether it's Sweet or Savoury, let it be made with love!