Chicken and Dumplings (Print Version)
# Ingredients:
01 -
1 1/2 pounds chicken breast (about 3 breasts).
02 -
2 tablespoons olive oil.
03 -
2 celery stalks, sliced.
04 -
2 carrots, peeled and diced.
05 -
1 large onion, diced.
06 -
2 garlic cloves, minced.
07 -
5 tablespoons butter.
08 -
1/3 cup all-purpose flour.
09 -
6 cups chicken stock.
10 -
1 1/2 teaspoons Italian seasoning.
11 -
1 teaspoon kosher salt.
12 -
1/2 teaspoon black pepper.
13 -
12 ounces evaporated milk.
14 -
1/2 cup frozen peas.
15 -
Fresh parsley for garnish.
16 -
2 cups all-purpose flour, plus more for dusting (for dumplings).
17 -
1/2 teaspoon baking powder (for dumplings).
18 -
2 tablespoons cold butter (for dumplings).
19 -
1 cup whole milk (for dumplings).
# Instructions:
01 -
Heat oil in large pot over medium heat.
02 -
Cook celery, carrots, and onion until tender (5 minutes).
03 -
Add garlic, cook for 30 seconds.
04 -
Add butter, melt it, then stir in flour to make a paste.
05 -
Gradually whisk in chicken stock.
06 -
Add seasonings, bring to a simmer.
07 -
Add chicken breasts, cover and cook for 20-25 minutes.
08 -
Remove and shred chicken, then return it to the pot.
09 -
Stir in milk and peas.
10 -
Mix flour and baking powder for dumplings.
11 -
Blend in cold butter until crumbly.
12 -
Stir in milk to form a dough.
13 -
Roll dough 1/4 inch thick on a floured surface.
14 -
Cut dough into squares.
15 -
Drop dumplings into the pot one at a time and cook for 15-20 minutes until firm.
16 -
Garnish with parsley before serving.
# Notes:
01 -
Keep broth at a gentle simmer when cooking dumplings. Too vigorous boiling can break them apart.