Prep 15 mins
Cook 50 mins
A healthier take on chicken and dumplings. The stew gets its creaminess from the potatoes, and the dumplings add some great flavor.
- 8 cups water
- 5 medium russet potatoes
- 3 stalks celery
- 2 large carrots
- 1⁄2 lb chicken breast
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 1⁄2 tablespoons shortening
- 3⁄4 cup milk
- Heat the water over medium heat in a large stock pot.
- Cut the potatoes into 1 inch pieces and add to pot.
- Slice the celery into 1/2 inch pieces and add to pot.
- Slice the carrot into 1/2 inch slices, quarter them, and add to pot.
- Let all the vegetables cook for approximately 30 minutes. The potatoes will soften and thicken the water.
- While the vegetables cook, prepare the chicken: Brown the breasts on each side in a skillet. Remove from the pan, let cool slightly, and then dice. Return to pan to cook completely, approximately 5 more minutes.
- When the carrots are just soft enough to pierce, season the stew. Add the chicken to the pot, and then the dumplings, as noted below.
- For the dumplings: Combine the flour, baking powder and salt. Cut in the shortening, and then stir in the milk until just combined.
- Drop the dough by heaping spoonfuls into the stew. Simmer for 10 minutes, then cover the pan and steam for 5 - 10 minutes. Serve immediately.
- Other veggies that work well are mushrooms, peas, diced green beans, lima beans, etc. Whatever you might like!
Although I added extra potatoes, I still had to remove about 1 1/2 cups water before adding spices and chicken otherwise it would've been classified as a soup. I cubed, then cooked the chicken and added 1/2 tsp onion powder, 1 tsp garlic powder and 1 Tbsp Italian seasoning. I also ended up adding 1 Tbsp. gravy mix to help thicken and flavour the stew. I sub'd margarine for shortening. I'm going to leave this un-starred as someone else may have better luck.