Chicken Stew with Dumplings

This comforting chicken stew is easy to make with store-bought rotisserie chicken and frozen vegetables. The stew is then topped with quick and easy dumplings flavored with dill.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 464 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons butter
• 3 tablespoons butter
• ½ teaspoon ground black pepper
• 1 onion, diced
• ½ teaspoon dried basil
• 2 cups frozen mixed vegetables
• ¼ teaspoon dried thyme
• 2 (14.5 ounce) cans chicken broth
• 1 (3 pound) rotisserie chicken
• 2 ribs celery, sliced thin
• ¾ pound new potatoes, cut into 1/2-inch dice
• ¾ cup milk, or more as needed
• 2 tablespoons dried dill

Recipe Instructions

Step 1

De-bone chicken and cut into chunks or shred. Set aside.

Step 2

Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.

Step 3

Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.