A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!
5 stars (8 ratings)
Ingredients
¼cupunsalted butter
1medium sweet onion, diced
2carrots, peeled and diced
2ribscelery, diced
2clovesgarlic, minced
1 ¼teaspoonspoultry seasoning
¼cupall-purpose flour
4cupscoarsely shredded rotisserie chicken
6cupschicken stock
½cupdry white wine
½cupheavy cream
Kosher salt and freshly ground black pepper, to taste
½cupfrozen green peas, thawed
2tablespoonschopped fresh parsley leaves
for the dumplings
3tablespoonsunsalted butter, cold
1 ½cupsself-rising flour
¾cupbuttermilk
Instructions
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic and poultry seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken, chicken stock and wine. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes.
Stir in heavy cream; season with salt and pepper, to taste.
Working in batches, gently stir in dumpling pieces. Cover, reduce heat and simmer, stirring occasionally, until dumplings are cooked through and tender, about 5-8 minutes.
Stir in peas and parsley until heated through, about 1-2 minutes.
Serve immediately.
for the dumplings
Grate butter using the large holes of a box grater. Stir into the flour.
Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1/4-inch thickness. Cut dough into bite-size pieces.