Ingredients
- 3 tablespoons butter
- 1 large yellow onion (diced)
- 12 ounces carrots (sliced, about 4-5 carrots)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Cayenne (pinch to taste)
- 1/4 cup all-purpose flour
- 40 ounces chicken broth
- Salt and ground pepper
- 17 1/2 ounces cooked chicken (about 4 cups cubed, dark or white meat or both whatever you like)
- 5 ounces frozen green peas (about 1 cup)
- FOR DUMPLINGS
- 3/4 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup milk (plus additional tablespoon as needed)
How to Make
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Step 1: Heat butter in a large Dutch oven or heavy pot over medium heat. Add onion, sliced carrots, and thyme. Cover and cook about 5-7 minutes, stirring until the onion is softened.
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Step 2: Sprinkle in garlic powder, cayenne and 1/4 cup flour; cook, stirring about 1-2 minutes.
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Step 3: Stir in chicken stock, season with salt and pepper. Bring to a boil while stirring occasionally.
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Step 4: Add shredded chicken, reduce heat to low simmer. Cover and cook for at least 25 minutes, stirring occasionally.
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FOR THE DUMPLINGS
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Step 5: In a medium bowl, whisk together 3/4 cup flour, baking powder, dill, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually stir in 1/2 cup milk to form batter. Batter should hold together and be easy to drop by spoonfuls. If too thick add more milk a tablespoon at a time. If too thin, sprinkle in a bit more flour at a time until thick. Set aside.
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Step 6: Stir peas into stew. Drop dumpling batter by tablespoonfuls on top of the simmering liquid,spaced apart. Cover with a tight-fitting lid and continue to simmer until dumplings are firm, 15-20 minutes.
We hope you enjoy this recipe!
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