Chicken Stew with Dumplings Or Chicken Pot Pie

I love this recipe, it is a full page in my mother’s handwriting that makes me smile every time I make it. Technically, it’s an Old Fashioned Chicken Pot Pie recipe, but it works great for Chicken Stew with Dumplings. Both options, Chicken Stew with Dumplings Or Chicken Pot Pie are captured below. When I was younger my mom would call the dumplings clouds and even added green food colouring to the biscuits for stew on Saint Patrick’s Day. This is the perfect way to use up leftover chicken or turkey, a post holiday favourite.

The best part of enjoying Chicken Stew with Dumplings Or Chicken Pot Pie as a family meal was the running joke/rule that if you found the bay leaf in your bowl you would win extra dessert. With all the online drama Chipotle has gotten about leaves in their food, maybe they should start a similar promo.

Modifiers and substitutions will be at the bottom like always for anyone that needs to make adjustments. Possibilities include: Dairy-free

Chicken Stew with Dumplings or Chicken Pot Pie

This simple comfort food comes together as either a hearty stew with dumplings or as a beautiful old fashioned pot pie. Perfect for leftover chicken or turkey, with fresh vegetables and cozy hot carbs! What more could you ask for? This comes together relatively quickly and feeds a crowd with plenty off leftovers.

Stew

• 3 cups Cooked Chicken
• 4 cups Chicken Broth
• 2 Medium Carrots (chopped)
• 2 Medium Onions (chopped)
• 1 Bay Leaf
• 2 cups Mushrooms (chopped)
• 2 Medium Celery Stalks (chopped)
• 3 tbsp Butter
• ⅓ cup Flour
• ⅓ cup Water
• ½ cup Heavy Cream
• 1 tsp Poultry Seasoning
• 1 tsp Salt
• ½ tsp Pepper
• 1 cup Frozen Peas

Biscuit or Dumpling Dough

• 1½ cup Flour
• 2 tsp Baking Powder
• 1¼ tsp Sugar
• ¼ tsp Salt
• ¼ cup plus 2 tsp Butter
• ½ cup Milk

Stew or Pie Filling

1. If you don't have pre-cooked/ leftover chicken get that cooked first. I had bone-in, skin-on chicken thighs that I roasted.

   
   
   

2. In a large pot on medium heat melt butter and sauté the chopped onion until just soft and slightly translucent.

   
   
   

3. Add broth, carrots, bay leaf and cooked chicken, I left the thighs whole to get as much flavour as possible. Simmer for 20 minutes.

   
   
   

4. At this point I pulled out the whole chicken thighs.

5. Add the mushrooms and celery, cover and simmer for 15 minutes.

6. While this simmers, I pulled the meat from the thighs and discarded the skin and bones. Mix the meat back into the broth.

   
   
   

7. Mix the water and flour together to make a slurry, ensure there are no lumps and it's completely smooth.

8. While stirring constantly, slowly mix the flour slurry into the broth. Let the mixture bubble for 3 minutes.

9. Stir in the cream and let cook until thickened.

   
   
   

10. Add in your seasoning and green peas, let simmer for a minute or two.

Biscuits or Dumplings

1. In a medium bowl combine flour, baking powder, sugar, and salt.

2. Cut in the butter until the mixture resembles course crumbles

3. Stir in the milk, then combine with a wooden spoon until a soft dough forms.

Option 1 – Stew with Dumplings

1. At this point, roll the biscuit dough into ping-pong or golf ball sized balls and drop into the stew. They will float to the surface at they cook.

2. Reduce the heat to a low simmer. Cover the pot, a clear lid works best to keep an eye on things.

   
   
   

3. Let this simmer for 15-20 minutes for the dumplings to cook through.

Option 2 – Pot Pie

1. Pre-heat the oven to [wprm-temperature value=”400″ unit=”F”]

2. Prepare a deep 2 quart casserole dish and pour the stew mixture in.

3. On a lightly floured surface turn out the biscuit dough and roll or pat down the dough to ½" thickness.

4. Cut into 2-2½" biscuits. Arrange on top of the casserole dish.

5. You can also just tear and drop small handfuls of the dough on top for a more rustic looking pie top. Keep then handfuls close in size so they bake consistently.

6. Bake for 20 minutes until the biscuits are golden and the filling is bubbling.

Main Course

American

biscuit, Chicken, dumpling, old fashioned, pot pie, stew

Tips

An easy way to ensure you don’t get lumps in your flour slurry is to used a protein shaker ball in a resealable food container.

Modifiers and Substitutions

Dairy-free: Plant based butter, milk and cooking cream work great. You can substitute the butter in the biscuits for vegetable shortening or lard as well.

Cauldron Corner

• Carrots: Love, lust, fertility, clarity, high energy, creative flow
• Celery:  Lust, psychic powers, mental strength, concentration
• Chicken:  Nurturing, fertility, health, healing
• Dairy: Positivity, joy, health, accomplishments, higher energies, inspiration
• Mushroom: Strength, courage, healing, health, hidden truth, psychic powers, new changes, rebirth
• Onion: Promises, oaths, protection, banishing, warding, spirituality, energy, psychic powers, male fertility
• Peas: Femininity, love, money, companionship
• Rosemary: Memory, remembrance, consciousness, happiness, mental clarity, loyalty, healing, lessen depression, eliminates negativity
• Sage: Protection, mental ability, concentration, ease grief, purification, wisdom 
• Salt: Protection, purification, barrier, shield
• Sugar: Enhance, banishing, break evil, money, love
• Thyme: Energy, courage, vigor, health, mental clarity, clairvoyance, cleansing, sleep, attracts fairies
• Wheat: Conception, rebirth, fertility, abundance, prosperity, Goddess