My mom made dumplings on top of stews and were always so fluffy! It wasn't until I moved farther south that I ever had dumplings made like pasta. These dumplings are like drop biscuits and I use a recipe I found in my mom's Betty Crocker cookbook (not original to me). I also use a rotisserie chicken for this recipe so it is a quick meal. If you want to cook your own chicken or use leftover turkey or chicken from another meal, that works too. I usually love to use homemade bone broth, but, again, this meal is meant to be quick. I hope it brings back some childhood memories. I know, it did for me!
1 rotisserie chicken, meat removed and cut or shredded into bite-sized pieces*
6 Tbsp butter
1 medium to large onion, chopped (about 1 1/2 cups)
3 stalks celery, chopped (about 1 1/2 cups)
3 medium carrots, peeled and chopped into 1/4 inch pieces (about 1 1/2 cups)
1/4 cup flour
6 cups (48 oz) chicken broth
salt and pepper to taste
1 cup frozen peas
1/2 cup chopped parsley**
Dumplings
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3 Tbsp soft butter
3/4 cup milk
3 Tbsp minced parsley**
Before starting, remove the meat from the chicken and shred or cut into bite-sized pieces. You should have about 4 cups of cooked chicken.
Make the dumplings by stirring the flour, baking powder and salt together in a medium bowl. Cut the butter into the flour mixture to resemble cornmeal (I use a pastry blender, but a fork also works). Add the parsley and stir. Pour the milk into the bowl and stir until all the dry ingredients are wet. Do not overstir or the dumplings won't be fluffy. Set the mixture aside until ready to use.
In a large Dutch Oven, melt the butter. Add onion, celery and carrots and cook until onion and celery are softened. Add the flour and make a roux, adding more butter or some olive oil if it's too dry. Cook for about a minute, then slowly add the broth, scraping up bits of the flour from the pan until incorporated. Salt and pepper to taste. Add the frozen peas, parsley, and chicken. Bring to a boil, then turn heat so that the brother is simmering.
Now drop the dumplings into the top of the pan, covering the entire top with small scoops (I use a one tablespoon scoop that I use to make cookies). If you keep the dumplings small, then the timing below will work. If they are larger, you need to adjust.
One you have all the dumplings in the chicken stew, set a timer for 8 minutes and cook without a cover. DO NOT STIR the stew! Then cover the pan for another 8-10 minutes or until the dumplings are cooked through (use a toothpick to poke the center and if it comes out clean is is likely done. You might need to cut a dumpling in half and taste it to make sure it is completely cooked and no longer doughy. If you make larger dumplings, you will need to cook them for 25 minutes or more.
Uncover and serve (do not stir, but leave the dumplings on top). Serve in large bowls, taking a few dumplings and some broth. If you want it more brothy, use an additional 2 cups of broth at the beginning. If you like it more like stew, this should be the right consistency.
*You can substitute leftover turkey if you have it!
**You can substitute the parsley in the dumplings and the stew with fresh thyme instead (use about 1/4 cup though in the stew and 1-2 tablespoons in the dumplings. You can also use fresh chives in the dumplings instead of parsley or you might try adding fresh rosemary to the stew. Fresh herbs make this dish! Use what you have, but use them.
Enjoy!
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