Chicken Stew with Dumplings

This chicken stew with dumplings is easy to make with store-bought rotisserie chicken and frozen veggies for a quick and comforting winter dinner.

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

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Drop rounded tablespoonfuls of dough into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until dumplings are tender, 8 to 10 minutes more.

Step 3

To prepare the stew: Debone rotisserie chicken; cut meat into chunks or shred. Set aside.

Step 4

Meanwhile, make the dumplings: Combine flour, baking powder, and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in milk and dill until dough comes together.