Chicken And Dumplings
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It is absolutely perfect for this time of year, in the transition from winter to spring, where the weather is rainy and grey. This stew will bring a new level of hearty comfort into your home.
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– All Purpose Flour – Milk**, of choice – Butter, melted – Extra Virgin Olive Oil – Baking Powder – Parsley – Basil – Thyme – Pepper – Salt
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In a medium sized bowl combine the flour, milk, melted butter, olive oil, baking powder, parsley, basil, thyme, pepper, and salt. Mix together
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Pinch off golf ball sized pieces of dough, and roll into a ball. Repeat until all of the dough is portioned and rolled into balls.
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Keeping the stew at a simmer, plop the dumplings into the stew.
DO NOT STIR the stew after the dumplings have been added.
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The best part is this is what I consider a “pantry meal” meaning you will probably have all the ingredients in your kitchen already!
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Add the broth, cream, and shredded chicken into the pot. Bring the stew to a boil, and then reduce the heat to a simmer. Cover and let the stew cook
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