Chicken Stew And Dumplings
A healthier take on chicken and dumplings. The stew gets its creaminess from the potatoes, and the dumplings add some great flavor.
Steps
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.
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.
Ingredients
water, russet potatoes, celery, carrots, chicken breast, flour, baking powder, salt, shortening, milk