Shredded rotisserie chicken and frozen mixed vegetables will help you get this comfort dish on the table in no time.
Directions for: Creamy Chicken and Dumplings
Ingredients
cup milk
2 large eggs
2 tsp baking powder
1 cups plus 2 tbsp all-purpose flour
1 tsp kosher salt
5 cups low-sodium chicken stock
1 cup half and half
tsp freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 cups shredded cooked chicken, such as rotisserie chicken
2 cups frozen mixed vegetables, such as peas carrots
2 cups frozen mixed vegetables, such as peas, carrots and corn
2 Tbsp chopped fresh parsley
Directions
1. In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
2. In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.
See more: Chicken, Fall, Comfort Food, Main, Poultry
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