Chicken Stew with Dumplings
- Ready In:
- 1hr 10mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
- 2 tablespoons vegetable oil
- 2 cups sliced carrots
- 1 cup chopped onion
- 1 large green pepper, sliced
- 1⁄2 cup sliced celery
- 2 (14 ounce) cans reduced-sodium fat-free chicken broth, divided
- 6 tablespoons all-purpose flour
- 2 lbs boneless skinless chicken breasts
- chicken breast, cut into 1 inch pieces
- 3 medium unpeeled potatoes, cut into 1 inch pieces
- 6 ounces mushrooms, halved
- 3⁄4 cup frozen peas
- 1 teaspoon dried basil leaves
- 3⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon dried tarragon
- 3⁄4 teaspoon salt (3/4 to 1 teaspoon)
- 1⁄4 teaspoon black pepper
-
HERB DUMPLINGS
- 2 cups biscuit mix
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon dried tarragon
- 2⁄3 cup 2% milk
directions
- Heat oil in 4-quart Dutch oven over medium heat until hot.
- Add carrots, onion, green pepper and celery; cook and stir 5 minutes or until onion is tender.
- Stir in chicken broth, reserving 1/3 cup; bring to a boil.
- Mix reserved 1/3 cup broth and flour; stir into boiling mixture.
- Boil, stirring constantly, for 1 minute or until thickened.
- Stir chicken, potatoes, mushrooms, peas and herbs into mixture.
- Reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
- Add salt and pepper.
- For Herb Dumplings, combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
- Spoon dumpling mixture on top of stew in 8 large spoonfuls.
- Reduce heat to low.
- Cook, uncovered, 10 minutes.
- Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.
- Serve in shallow bowls.
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RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island