This recipe was good...no make that GREAT! The texture and taste of the dumplings was perfect and the stew part was wonderful. Everyone had at least seconds of this one! We had a small amount leftover that my daughter and I shared for lunch the next day. VERY good and very easy!
If you would prefer a crock pot recipe, try this yummy Chicken and Dumplings recipe.
1 1/2 lb skinless, boneless chicken thighs, cut into bite sized pieces (I used 2 boneless chicken breasts)
2 tbsp unsalted butter
3 carrots, thinly sliced (or about 10 baby carrots)
1 yellow onion, diced
2 stalks celery, thinly sliced
2 tbsp flour
4 cups chicken broth (I used low sodium)
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup milk
1 cup shredded cheddar cheese
Melt 2 tbsp of butter in a Dutch oven over medium high heat. Season the chicken with salt and pepper and add to the hot pot. Cook, stirring often, until golden brown, about 4 minutes.
Add the vegetables and season with salt and pepper. Cook until the vegetables begin to soften and the chicken is cooked through, about 4-5 minutes.
Add the flour and cook, stirring for about 2 minutes.
Slowly add the chicken broth and bring to a boil.
Meanwhile, make the dumplings. Combine the flour, baking powder and salt in a medium bowl. Using a pastry blender (I use my hands), work the butter into the flour until the mixture forms coarse crumbs the size of peas.
Add the milk and cheese and stir until combined. This should form a soft, slightly sticky dough.