Chicken and Dumplings
Sarah Carey says, "Sometimes I just need a chicken potpie. You know what I mean? But I don't always have time to make the read deal. Enter this every-bit-as-satisfying substitute: Chicken and Dumplings, ready in about 45 minutes. If you have a little less time, try a pasta variation (about 30 minutes); if you have a little more time, try the classic (about 1 hour). All are a clever way to use up leftover chicken.
- Servings: 6
Photography: Romulo Yanes
Source: Everyday Food, October 2012
- 5 tablespoons cold unsalted butter, divided
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1 1/4 cup all-purpose flour, divided
- 3 cups chicken broth
- 2 cups diced cooked chicken
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- Salt and pepper
- 1 teaspoon baking powder
- 2 tablespoons chopped fresh parsley, plus more for topping
- 1/2 cup whole milk
In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.