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recipes

Chicken Stew with Dumplings

30 Minutes
45 Minutes
8 Servings
30< Grams

Ingredients

  • 2 Tbsp Butter
  • 1/2 Cup Onion, chopped
  • 1/2 Cup Celery, chopped
  • 2 Tbsp All-Purpose Flour
  • 2 cans (14.5 oz each) Chicken Broth
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Dried Basil
  • 1/4 Tsp Dried Thyme
  • 2 Cups Mixed Vegetables, frozen
  • 1 Cup Potato, diced
  • 3 lbs Rotisserie Chicken (deboned and shredded)
  • 1 1/3 Cups All-Purpose Flour
  • 1/4 Cup BiPro, Unflavored, Whey Protein Isolate
  • 2 Tsp Baking Powder
  • 1/4 Cup Butter
  • 3/4 Cup Skim Milk
  • 2 Tbsp Dried Dill

Directions

  1. Melt 2 Tbsp butter in a large Dutch oven over medium heat. Add onion and celery and cook with stirring until soft.
  2. Sprinkle in 2 Tbsp flour and whisk continuously to make a thick roux, about 2 min.
  3. Slowly add chicken broth, whisking to remove any lumps. Stir in salt, pepper, basil, thyme, vegetables and potatoes.
  4. Cook over medium heat until potatoes are tender (15-20 minutes). Stir in chicken and continue to simmer.
  5. Meanwhile combine 1 1/3 cups flour, BiPro, and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk and dill. Drop by rounded tablespoonsful into simmering stew.
  6. Cook uncovered for 10 minutes. Cover and cook until dumplings are tender, 8-10 minutes.

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