Chicken and Dumplings
Dumplings - Smitten Kitchen
Base
- 3/4 c chopped celery
- 3/4 c chopped carrots
- 1/2 medium onion, chopped
- butter
- vegetable oil
- 1 can cream of chicken soup
- 4 c chicken stock
- 3/4 c canned peas
- 1 1/2 c shredded chicken
- pepper
- 2 bay leaves
- 1/4 tsp poultry seasoning
- 1 1/2 tbsp cornstarch
Dumplings
For base, melt butter and vegetable oil in large saucepan. Add carrots and celery. Cook for 2 minutes. Add another tablespoon of butter, onion, bay leaves, salt and pepper. Cook for about five minutes, or until vegetables are just starting to soften up. Add cream of chicken soup, chicken stock and thyme. mix some chicken broth with cornstarch and add last. Heat through. Add chicken and peas. Taste. Adjust seasonings.
For dumplings, whisk together flour, baking powder and salt. In small saucepan heat up milk and butter until warm but not hot. Pour into flour mixture. Stir with wooden spoon until mixed through. Don't overmix.
Bring base to a boil. Reduce heat. Drop dumpling dough by spoonfuls (golf ball size) into the saucepan. Cover with lid. Cook for 15 minutes or until dumplings are doubled in size and cooked through.
Yield: 3 servings