Chicken Stew with Dumplings
published by catsnk9mom on Dec 9, 2009
This recipe can be modified to use whatever you have on hand. I usually make this to clean up leftovers or on snow days. It is filling and warms you up in a hurry.
1 leftover chicken OR
3-4 cooked chicken pieces OR
2-3 cooked boneless chicken breasts OR
1-2 cans of chicken meat
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2 14.5oz cans of chicken broth
1 broth can water
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1 1lb bag frozen mixed vegetables OR
1 1lb bag frozen soup mix vegetables OR
3-4 cups canned vegetables (create your own combo) OR
3-4 cups leftover vegetables
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1 1/3 cup milk
2 Tablespoons flour
1 cup biscuit mix
If using leftover chicken or chicken pieces, pick as much meat off the bones as possible. Put chicken meat in a stockpot or Dutch oven that has a tight fitting lid. Add vegetables, chicken broth and water. Bring to boil. Lower heat, cover and simmer for 15 minutes. Mix flour with one cup of milk until smooth. Add to pot and stir. Turn heat up if needed to bring back to simmer stage. Mix remaining 1/3 cup of milk with biscuit mix. Stir until it forms sticky dough. Drop by spoonfuls into liquid. Adjust heat as needed to keep liquid bubbling but not boiling. Cook uncovered 10 minutes. Cover and cook 10 more minutes.
# 1 by Rick Kancilja
December 16th, 2009 at 12:50 am #
I have had this and this is good all year round. I’ve always liked chicken dumplings but this recipe is the best tasting!