Chicken and Dumpling Bake
Calories Per Serving
Fat Per Serving
3 tablespoons vegetable oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
3 cups chicken broth, from can or boullion
3 tablespoons flour
2 cups chicken, cooked and cut into 1-inch cubes
1 cup frozen peas
Salt and pepper to taste
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup whole milk
Heat oil in a large skillet over medium-high heat. Cook onions, carrots, and celery until soft.
In a bowl, add a small portion of the unheated broth to the flour and stir until smooth. Slowly mix in remaining broth and add to skillet. Stir over medium heat as the mixture thickens.
Add the chicken, peas, salt, and pepper. Simmer on low.
Make the dumplings. Sift the flour, baking powder, and salt into a mixing bowl.
In a separate bowl, add the egg to the milk and beat until well blended. Stir into the dry ingredients until well combined.
Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by the spoonful—about 8 dollops—onto chicken mixture.
Bake uncovered at 400ºF for 15 minutes or until the dumplings are golden brown.