Go Back

Chicken and Dumplings

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken
  • 1 onion chopped
  • 2-4 carrots, chopped
  • 1 stalk celery
  • 2 cups chopped and peeled potatoes
  • 1/2 cup frozen peas
  • 2 cloves garlic, copped
  • 2 tsp fresh thyme
  • 2 bay leaves
  • 2 tbs olive oil
  • 1 cup white wine
  • 4 cups chicken stock
  • 1 cup olive oil
For the Dumplings
  • 1 cup GF flour blend, such as Bobs Red Mill
  • 1 cup GF cornmeal
  • 2/3 cup Milk or almond milk
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tbs bacon fat or shortening
  • 1 egg

Method
 

  1. Heat olive in heavy bottom pot or dutch oven. Saute onion until soft and translucent 5-7 minutes. Add celery and carrot. Season well with salt and pepper and cook another 7-8 minutes. Add garlic, bay leaf and fresh thyme.
  2. Add potatoes. Season well with salt and pepper. Stir them frequently for about five minutes, then deglaze the pot with white wine. Let the wine cook off for a few minutes before you pour in the chicken stock. Bring to boil, reduce to simmer and cook 20 minutes until veggies are tender.
  3. Make dumplings: Mix dry ingredients. Blend in bacon fat with a fork until well crumbled. Mix beaten egg into the milk. Add wet ingredients and mix well.
  4. Once veggies are tender add cooked chicken and bring pot back to simmer. Drop in spoonfuls of dumpling dough. Add your peas. Reduce heat to medium low and cover. Cook 12-15 minutes until dumplings are cooked through. Turn off heat and removed lid. Let rest for 10 minutes before serving.