Southern Creamy Chicken Stew with Dumplings
This one pot meal I have to admit is one of my favourites, and is my signature dish. When the cool weather hits my kids beg me to make it. I do not enjoy the cold weather, but do get excited for the many yummy warm comfort foods. My chicken and dumplings is thick and creamy, like a pot of chicken pot pie full of veggies and chicken.
This dish is a down home classic served as a “one dish meal”. Simple, tasty and the comforts of home. It is an inexpensive family dish that fills the bellies of the ones you love. Dumplings have been around for a long time and it has been said they originated around the 17th century, but likely predated the term.
Secret to a nice thick creamy stew is a white roux base. Make sure you have a nice big stew pot. Remember I am not big on how much of each ingredient. I like to just go with it and throw things together. If you have any questions just message me and we can work together to help create an amazing meal for your family.
Ingredients for Stew
• Chicken cubed... you can use chicken from left over roasted or cook up some chicken breasts
● White Roux
● Carrots
● Celery
● Corn .. fresh or frozen
● Potatoes cubed
● Green onion
● Yellow onion
● Peas
● Cream.. 1⁄2 litre
● Chicken broth... 2 tetra packs or make from powder..4cups
● Salt
● Pepper
● Bay leaf
● Poultry seasoning
Dumplings
● 3 cups of bisquick
● Dill
● Cheddar shredded
● Cream
I mix the cream in until I have a thick consistency batter.
Steps to your creation
I always prepare everything before I begin cooking. Cut up all your veggies and set aside into a bowl. Take your stew pot and add your roux as your base over a medium heat while adding your chicken stock and bring to a boil. Whisk the roux into the stock mixing well. Once your stock has boiled turn down to a medium heat and add your cream, about a half litre stirring until combined. Next add your seasonings, vegetables and cook on medium heat for about an hour or until potatoes become soft. If you desire a thicker stew... which my family does... take a tablespoon of cornstarch and mix into a bowl with warm water and add to your pot. Let this cook for another 10mins to thicken.
Meanwhile in a bowl combine your dumpling ingredients, making sure that it is a good consistency so you can drop them into your pot. So once your stew has thickened you are ready to drop your dumplings in. Turn the burner down to low, so when the lid goes on it doesn't boil over. I use a small gravy ladle or tablespoon.... Dropping one by one, side by side around the pot and in the middle. Place lid onto the pot and let cook for about 10-15 mins. Dumplings will rise and become fluffy and take up the entire top of the pot. If you are not sure if they are done take a toothpick and pierce the middle like you would when you check if a cake is done... a clean toothpick means they are ready.
Enjoy....
Amanda
Sylvan Lake AB
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