"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The Lusk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
missy lusk

Category:
Category:

Ingredients:  
Ingredients:  
3 Tablespoons oil
1 cup chopped onion (about 1 medium)
1 cup chopped carrots (about 2 small)
1 cup chopped celery (about 2 stalks)
3 cups low sodium chicken broth (see notes)
3 Tablespoons flour
2 cups cooked chicken, bite sized
1 cup frozen peas
salt and pepper (try 1/4 to 1/2 teaspoon)

DUMPLINGS
1 cup flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg
1⁄3 cup nonfat or 1% milk

Directions:
Directions:
Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet) and saute onions, carrots and celery until soft.
Add a small amount of 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. Heat on low while making dumplings.
Dumplings: sift the flour, baking powder and salt together into a mixing bowl.
Add the egg to the milk and beat until well blended. Stir into the flour until well combined. Do not over mix.
Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture. (makes about 8 dumplings)
Bake uncovered at 400 degrees for 15 minutes or until the dumplings are golden brown.
Refrigerate leftovers within 2 hours.

Notes
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min

 

 

 

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