Yields: 6 servings Prep time: 15 minutes Cook time: 35-40 minutes Calories: Approx. 736 kcal per serving
A comforting and hearty stew featuring tender chicken pieces and vegetables in a rich, creamy broth, topped with fluffy homemade dumplings. This version builds flavor with sautéed celery and onion.
Ingredients
For the Stew Base:
- 3 tablespoons unsalted butter
- 1 large stalk celery, finely diced (New Addition)
- 1 small yellow onion, finely diced (New Addition)
- 6 cups low-sodium chicken broth
- 1 1/2 cups water
- 3 3/4 teaspoons poultry seasoning (Modified Amount)
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt (or to taste)
- 3/4 teaspoon black pepper (or to taste)
- 1.5 pounds (approx. 680g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 1/2 cups all-purpose flour
- 4 1/2 cups whole milk
- 3 cups frozen peas and carrots mix
For the Dumplings:
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 tablespoons unsalted butter, softened
- 1 1/2 cups whole milk
Equipment:
- Large Dutch oven or heavy-bottomed pot with lid
- Sealable container (like a large jar) or bowl and whisk (for slurry)
- Medium bowl (for dumplings)
- Fork or pastry blender
- Tablespoon measure or small scoop (for dumplings)
Instructions
- Sauté Aromatics: Melt the 3 tablespoons of butter in the Dutch oven or large pot over medium heat. Add the diced celery and diced onion and sauté until softened and fragrant, about 3-5 minutes.
- Build Broth: Pour in the chicken broth and water. Add the poultry seasoning, onion powder, garlic powder, kosher salt, and black pepper. Stir well, cover the pot, and bring the mixture to a rolling boil.
- Cook Chicken: Carefully add the bite-sized chicken pieces to the boiling broth. Stir, reduce heat slightly to maintain a strong simmer, cover, and cook for 10-15 minutes, or until the chicken is cooked through.
- Prepare Thickener (Slurry): While the chicken cooks, combine the 1.5 cups of flour and 4.5 cups of milk in a large sealable container. Seal tightly and shake vigorously until completely smooth and no lumps remain. (Alternatively, whisk the flour into about 1 cup of the cold milk in a bowl until smooth, then gradually whisk in the remaining milk).
- Thicken Stew: Once the chicken is cooked, ensure the broth is simmering. Slowly pour the flour-milk slurry into the pot while whisking constantly to prevent lumps from forming. Continue whisking until the slurry is fully incorporated.
- Add Vegetables: Stir in the frozen peas and carrots. Bring the stew back up to a gentle simmer, stirring occasionally.
- Make Dumpling Batter: While the stew returns to a simmer, quickly prepare the dumpling batter. In a medium bowl, combine the 3 cups flour, 1.5 tablespoons baking powder, and 3/4 tsp salt; whisk briefly. Add the 1.5 tablespoons softened butter and cut it into the flour mixture using a fork, pastry blender, or your fingertips until it resembles coarse meal. Stir in the 1.5 cups of milk until just combined – do not overmix; the batter will be thick and slightly sticky.
- Cook Dumplings: Drop the dumpling batter by rounded tablespoonfuls onto the surface of the gently simmering stew, spacing them slightly apart (they will puff up). Use a tablespoon measure or small cookie scoop for even sizes.
- Final Simmer: Once all dumplings are added, reduce the heat to low, cover the pot tightly, and let the stew simmer gently for 10-15 minutes. Do not lift the lid during this time. The dumplings should be puffed and cooked through (a toothpick inserted into the center of a dumpling should come out clean), and the stew should be thick and creamy.
- Serve: Gently stir the stew if needed (try not to break up the dumplings too much). Serve the Homestyle Chicken and Dumpling Stew hot in bowls.
Estimated Nutritional Information (Per Serving – 1 of 6)
- Calories: approx. 736 kcal
- Total Fat: approx. 19g
- Saturated Fat: approx. 9g
- Total Carbohydrates: approx. 90g
- Dietary Fiber: approx. 5g
- Total Sugars: approx. 16g
- Protein: approx. 31g* (Recalculated)
- Sodium: approx. 1100mg* (Recalculated, highly dependent on broth/salt added)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming low-sodium chicken broth and whole milk. Actual values may vary significantly based on specific brands, leanness of chicken, sodium content of broth/salt, and precise measurements. The original recipe’s calorie count appeared significantly inaccurate.)
