Recipe summary

Hands-on time:
18 mins. to 23 mins.
Baking time:
25 mins. to 30 mins.
Total time:
43 mins. to 53 mins.
Yield:
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.
Volume Ounces Grams

Stew

  • 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

Dumplings

  • 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

Directions

  1. 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. 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. 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. 4) Preheat the oven to 350F.
  5. 5) To make the dumplings: Place the baking mix in a bowl. Whisk in the chives or parsley.
  6. 6) Whisk together the buttermilk and egg, and add all at once to the dry ingredients. Stir until evenly moistened.
  7. 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.
  8. 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.