What to do with leftover rotisserie chicken?? Throw together a nice comforting pot of chicken stew with dumplings, of course! This recipe is so versatile, you can throw in any combination of veggies you have on hand. I happened to have potatoes, carrots and peas. You can also throw in onion, corn...even broccoli, whatever floats your boat, really. The dumplings are super easy, too. I added dill to mine but you can use thyme, rosemary, basil...
This recipe is very adapted from a cool blog I discovered over my weekend called Po' Man's Meals. You should check it out, it has so many money saving recipes and tips.
Easy Chicken Stew with Herbed Dumplings
by theUngourmet ~inspired by Po' Man's Meals
3 tbsp butter
1 clove garlic, minced
3 large carrots, diced
1 large potato, diced
1 bay leaf
1 tsp dried parsley
1/3 cup flour
1 qt chicken stock
3 cups roughly chopped rotisserie chicken
1 1/2 cups frozen peas, thawed
1 tsp dried dill
1/2 package buttermilk ranch dressing mix (about 1 tbsp and organic if possible)
3/4 cup flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 cup milk
In a large stock pot over medium heat, add butter, garlic, carrots, potato, bay leaf and parsley. Cook for about 5 minutes, stirring frequently. Season with salt and pepper. Add the 1/3 cup flour, stir until vegetables are evenly coated. Cook about 2 minutes, stirring. Add the stock and bring to a boil. Add the chicken, reduce heat to medium low and simmer for 15 minutes stirring occasionally.
In a small bowl, combine dill (or other dried herb), dressing mix, 3/4 cup flour, baking powder, salt and milk. Stir until combined. Drop tablespoons of dumpling batter into the pot, spacing evenly. Cover pot tightly and reduce heat to low, steam dumplings for 20 minutes. Add the peas and cook about 3 minutes until heated.
Yum! Such a cozy meal. Eat a big bowl in front of a warm fire with a nice glass of wine. A perfect end to a cold winter day!
Stay tuned for a yummy Orange Poppyseed Scone recipe! :0)