• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Creamy Chicken and Dumplings, Lhj

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • ------------------------------------STEW------------------------------------
  • 4 Chicken thighs; boned and
  • -skinned, cut into 3/4"
  • -cubes
  • 1/4 ts Salt
  • 1/4 ts Freshly ground pepper
  • 1 lb White mushrooms; quartered
  • 3 md Onions; diced
  • 14 1/2 oz Chicken broth; canned,
  • -defatted*
  • 1 c Skim milk
  • 2 c Sliced carrots
  • 1/4 ts Thyme


1 c All-purpose flour
1 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
2 tb Vegetable shortening
1/2 c Buttermilk
1 c Frozen whole kernel corn;
1/4 c Thinly sliced green onions
1/4 ts Freshly ground pepper
1 tb Cornstarch
1/4 c White wine
2 md Zucchini; diced

1. Make Stew: Sprinkle chicken with salt and pepper. Brown on all sides in
Dutch oven over medium-high heat, 8 minutes. Transfer to plate. Add
mushrooms and onion to Dutch oven; cover and cook until tender, 5 minutes.
Uncover; cook 5 to 7 minutes longer, stirring occasionally, until lightly
browned. Stir in broth, milk, carrots, thyme and chicken. Cover, bring to a
simmer and cook 10 to 12 minutes more until carrots are tender.

2. Make Dumplings: Meanwhile, combine flour, baking powder, baking soda and
salt in medium bowl. Cut in shortening with pastry blender or 2 knives
until mixture resembles coarse crumbs. Stir in buttermilk until just
moistened; stir in remaining ingredients just until blended.

3. Stir cornstarch into wine in small cup; stir into stew with zucchini.
Drop dumplings in rounded tablespoons on top. Cover and simmer 16 to 18
minutes until dumplings are cooked through.

*To defat chicken broth: Freeze broth 30 minutes until fat solidifies on
surface. Remove fat with slotted spoon.

Prep time: 20 minutes Cooking time: 50 minutes

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