CF KITCHEN
Chicken and Dumpling Bake
5
Total Servings
354
Calories Per Serving
15 g
Fat Per Serving
Ingredients
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
Dumpling Ingredients
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
⅓ cup whole milk
Directions
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Heat oil in a large skillet over medium-high heat. Cook onions, carrots, and celery until soft.
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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.
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Add the chicken, peas, salt, and pepper. Simmer on low.
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Make the dumplings. Sift the flour, baking powder, and salt into a mixing bowl.
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In a separate bowl, add the egg to the milk and beat until well blended. Stir into the dry ingredients until well combined.
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Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by the spoonful—about 8 dollops—onto chicken mixture.
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Bake uncovered at 400ºF for 15 minutes or until the dumplings are golden brown.
