Chicken and Dumplings (Print Version)
# Ingredients:
01 -
2 celery stalks, chopped.
02 -
2 big carrots, chopped up.
03 -
1 yellow onion, diced.
04 -
2 tablespoons of olive oil.
05 -
1 minced garlic clove.
06 -
5 tablespoons butter, unsalted.
07 -
1/3 cup plain flour (all-purpose).
08 -
6 cups chicken broth with less salt.
09 -
1/4 teaspoon each of dried thyme, rosemary, and sage.
10 -
4 teaspoons of chicken base paste.
11 -
1 teaspoon kosher salt.
12 -
1/2 teaspoon ground black pepper.
13 -
1 1/2 pounds of chicken breasts or thighs.
14 -
12 oz evaporated milk.
15 -
1/2 cup peas, frozen.
16 -
Dumpling mix: 1 2/3 cups of flour.
17 -
1 tablespoon rising agent (baking powder).
18 -
1/2 teaspoon salt.
19 -
3/4 cup milk.
20 -
1/4 cup sour cream.
21 -
2 tablespoons butter, melted.
# Instructions:
01 -
Heat up the oil in a pot, toss in the onion, carrots, and celery, and cook for 3 mins. Stir in garlic for a bit. Add butter and mix with flour.
02 -
Stir in the broth and chicken paste bit by bit. Toss in the dried herbs and seasoning. Add chicken and let cook gently for about 10 mins.
03 -
Combine flour, baking powder, sour cream, melted butter, milk, and some salt. Don't overdo the mixing.
04 -
Scoop small amounts of dough into the bubbling base. Put a lid on and let it cook for about 12-15 mins until done.
05 -
Shred or chop up the chicken you cooked earlier, add it back in with peas and evaporated milk. Adjust seasoning if needed.
# Notes:
01 -
Rotisserie chicken works great too.
02 -
A big pot gives the dumplings more space.
03 -
You can make it in a slow cooker too.