Chicken & dumpling stew

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Cooked shredded chicken3 cups
• Frozen peas and carrots3 cups
• Small yellow onion1
• Celery stalks2
• Unsalted butter5 tbsp
• All-purpose flour, divided2 cups
• Low-sodium chicken broth4 cups
• Whole milk, divided1 3/4 cups
• Baking powder2 tsp
• Dried thyme1 tsp
• Chopped fresh parsley1/4 cup

How dinner comes together

1. 1

   Dice the onion and celery. Melt 3 tablespoons butter in the Dutch oven over medium-high and cook the vegetables with thyme and a pinch of salt until softened, 4 minutes.

2. 2

   Sprinkle in 1/2 cup flour and cook, stirring, for 1 minute. Gradually whisk in the broth and 1 cup milk until smooth.

3. 3

   Bring to a simmer, add the frozen vegetables and chicken and cook until the sauce lightly coats a spoon, 5–6 minutes.

4. 4

   For the dumplings, whisk the remaining 1 1/2 cups flour, baking powder, parsley and 1/2 teaspoon salt. Melt the remaining 2 tablespoons butter and stir it in with the remaining 3/4 cup milk just until no dry flour remains.

5. 5

   Drop two equal mounds of dough per planned serving over the gently simmering stew, leaving a little space between them. Immediately cover with the lid.

6. 6

   Keep at a gentle simmer without lifting the lid for 14–16 minutes. Cut one dumpling open: it should be fluffy with no wet or powdery center.

7. 7

   Remove from the heat and rest covered for 2 minutes. Spoon two dumplings and plenty of chicken stew into each bowl.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• Large Dutch oven with lid
• Mixing bowl
• Whisk