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Chicken stew with dumplings

Chicken Stew with Dumplings or Chicken Pot Pie

Cauldrons and Cookies Team
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.
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Total Time 1 hour
Course Main Course
Cuisine American
Servings 10 people

Ingredients
  

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

Instructions
 

Stew or Pie Filling

  • If you don't have pre-cooked/ leftover chicken get that cooked first. I had bone-in, skin-on chicken thighs that I roasted.
    Baked Chicken
  • In a large pot on medium heat melt butter and sauté the chopped onion until just soft and slightly translucent.
    Onions
  • Add broth, carrots, bay leaf and cooked chicken, I left the thighs whole to get as much flavour as possible. Simmer for 20 minutes.
    Full pot
  • At this point I pulled out the whole chicken thighs.
  • Add the mushrooms and celery, cover and simmer for 15 minutes.
  • While this simmers, I pulled the meat from the thighs and discarded the skin and bones. Mix the meat back into the broth.
    Shred Chicken
  • Mix the water and flour together to make a slurry, ensure there are no lumps and it's completely smooth.
  • While stirring constantly, slowly mix the flour slurry into the broth. Let the mixture bubble for 3 minutes.
  • Stir in the cream and let cook until thickened.
    Mix slurry
  • Add in your seasoning and green peas, let simmer for a minute or two.

Biscuits or Dumplings

  • In a medium bowl combine flour, baking powder, sugar, and salt.
  • Cut in the butter until the mixture resembles course crumbles
  • Stir in the milk, then combine with a wooden spoon until a soft dough forms.

Option 1 - Stew with Dumplings

  • 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.
  • Reduce the heat to a low simmer. Cover the pot, a clear lid works best to keep an eye on things.
    Cover
  • Let this simmer for 15-20 minutes for the dumplings to cook through.

Option 2 - Pot Pie

  • Pre-heat the oven to 400 °F
  • Prepare a deep 2 quart casserole dish and pour the stew mixture in.
  • On a lightly floured surface turn out the biscuit dough and roll or pat down the dough to ½" thickness.
  • Cut into 2-2½" biscuits. Arrange on top of the casserole dish.
  • 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.
  • Bake for 20 minutes until the biscuits are golden and the filling is bubbling.
Keyword biscuit, Chicken, dumpling, old fashioned, pot pie, stew