- Hands-on time:
- 18 mins. to 23 mins.
- Baking time:
- 25 mins. to 30 mins.
- Total time:
- 43 mins. to 53 mins.
- 7 to 8 generous servings
This light chicken stew makes good use of leftover chicken or turkey. It goes together in a flash, and is wonderful topped with dumplings.
- 1/4 cup (4 tablespoons) butter
- 1/2 cup King Arthur Unbleached All-Purpose Flour (not baking mix)
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and pepper to taste
- 1/4 teaspoon Worcestershire sauce
- 4 cups diced cooked chicken
- 2 1/2 cups frozen mixed vegetables, thawed and/or cooked; or a mixture of cooked peas and carrots
- 2 1/4 cups King Arthur Flour All-Purpose Baking Mix
- 2 tablespoons chopped fresh chives or parsley or 2 teaspoons dried. optional
- 3/4 cup (6 ounces) buttermilk or 2/3 cup liquid whey (drained from yogurt)
- 1 large egg
- 1) To make the stew: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour; cook for 1 minute.
- 2) Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, add the thyme, bay leaf, salt and pepper to taste, and Worcestershire sauce.
- 3) Simmer the sauce for 15 minutes. Remove the bay leaf, then stir in the chicken and vegetables. Keep the mixture at a low simmer while you make the dumplings.
- 4) Preheat the oven to 350°F.
- 5) To make the dumplings: Place the baking mix in a bowl. Whisk in the chives or parsley.
- 6) Whisk together the buttermilk and egg, and add all at once to the dry ingredients. Stir until evenly moistened.
- 7) To assemble: Scoop the dumpling batter onto the simmering filling, using a muffin scoop or 1/4-cup measure. Leave some space between the dumplings; they'll almost double in size as they cook. Put the lid on the pan, and bake for 25 to 30 minutes. Remove from the oven, and serve hot.
- Yield: 7 to 8 generous servings.
Tips from our bakers
- This stew is on the thin side, making it the perfect candidate for a topping of dumplings (or the filling for chicken pot pie). If you're not making dumplings, reduce the broth to 2 1/2 cups, to make a thicker stew.
- The dumplings can be used to top any stew or chili you like. Stir 1/2 cup water or broth into the stew before adding the dumplings and baking.
- Don't yet have our baking mix in your pantry? Here's how to make the dumplings using regular flour.
Whisk together the following:
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Work in 4 tablespoons cold butter until the mixture is evenly crumbly. This is your baking mix equivalent — continue with the directions above, adding the herbs, then the buttermilk/egg.