Chicken Stew With SprinG Green Dumplings - Gluten and Dairy Free

Yield: 8-10

Author: Brooke McKasson

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Chicken Stew with Spring Green Dumplings

Savory poultry seasoning helps give the broth a rich flavor, and the chicken, vegetables, and dumplings put this whole thing over the top in the "heartwarming" category. As I like to say "You're family and friends won't even know it's gluten and dairy free!"

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

For the Chicken Stew

• 3 boneless, skinless chicken breasts (thighs would work as well)
• 2 tsp vegan butter
• 1tbsp olive oil
• sea salt and fresh ground pepper
• 1 medium onion, cut into eighths
• 4 celery heart stalks
• 5-6 medium carrots, chopped into fourths (split the thicker ends in half lengthwise)
• 4-6 yukon gold potatoes (this depends on your own preferences - how many potatoes you like in your stew)
• dash of poultry seasoning
• 1 bay leaf
• 6 cups chicken broth or stock
• 1 bag frozen peas
• 1/2 cup unsweetened non dairy milk
• more sea salt and fresh ground pepper to taste

For the Dumplings

• 1 1/2 cup all purpose gluten free flour
• 2 tsp baking powder
• 3/4 tsp salt
• 3 tbsp vegan butter
• 3/4 cup milk
• 1/4 cup fresh parsley (curly or flat)

Instructions

To Make the Stew

1. Heat the oil and butter in a dutch oven and salt and pepper both sides of the chicken breasts
2. Sear both sides of the breasts for about 5 minutes on each side and remove before they are completely cooked - set aside on a cutting board
3. Add the onions, carrots, and celery to the pot and sprinkle with salt and pepper. Saute for about 4-6 minutes and add the dash of poultry seasoning - you want to lightly cover the top of the veggies with the seasoning (go around in a circle) and stir well.
4. Stir in the potatoes, chicken broth and bay leaf, bring to a boil, lower to about medium-high, cover, and cook for about 10 minutes.
5. Start putting the dumpling batter together (see below)
6. Chop the chicken you had set aside in to bite sized pieces and add it back to the simmering pot, bring back to a simmer and cook, covered, for 10 more minutes.
7. Stir in the milk and then begin adding the dumpling batter one heaping, rounded tablespoon at a time. Cook uncovered for 10 minutes. Cover and cook for another 10 minutes until dumplings are tender.

To Make the Dumplings

1. In a food processor, pulse together the flour, baking powder, and salt.
2. Add the butter and pulse until the mixture is crumbly.
3. Add the parsley and pulse a few times.
4. Slowly add the milk with the processor running and set aside until it's time to add them into the stew.
5. You can most definitely make this batter without a food processor, just cut in the butter, finely chop the fresh parsley, and use a spoon to mix everything together. The color may not turn out as green, but the flavor will be the same.

Did you make this recipe?

Tag @brookieleighs on instagram and hashtag it # brookieleighschickenanddumplings