Chicken and Dumplings
In this dish the dumplings are steamed floating on top of the stew, but you can instead drop thinly rolled squares of dumpling dough into boiling water to cook them first and then add them to the finished stew. A roasted chicken adds depth of flavor and also makes this recipe easier than using a raw chicken, which would need to be boiled first.
INGREDIENTS | SERVES 6
- dough for Biscuits
- 1 Oven-Roasted Whole Chicken
- 1 cup diced onion
- 1 cup sliced, peeled carrots
- ½ cup sliced celery
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- salt and pepper to taste
- ½ cup frozen peas
Remove chicken meat from the skin and bone, cut into bite-size pieces, and set aside.
In a large soup pot, sauté onion, carrot, and celery in butter until translucent. Sprinkle flour over vegetables and stir, cooking for a few minutes.
Add chicken broth and chicken meat and cook until thickened.
Season with salt and pepper, and add peas.
Drop 1-inch pieces of biscuit dough onto the stew, put a lid on the pot, and simmer 15 minutes.
