Creamy Chicken Stew with Dumplings
This meal is all sorts of happiness. It'll make you feel all warm and fuzzy inside, like a just out of the oven batch of chocolate chip cookies. Only, err, it's dinner.
You'll want to eat a big pot of this creamy chicken stew with dumplings when it's rainy and cold outside. By the fire. In your pajamas. On one of those it's-supposed-to-be-spring-but-it's-still-fricken-cold-outside days. Ya, you know the ones. It's one of those days here in Vancouver and this stew is making winter's last grip on the city a little more bearable.
I've only just started making stews and can't believe how easy they are. Even with the biscuits, this whole thing came together in about 45 minutes, and most of that was hands-off time. By the time the pot came out of the oven I had all the dishes done and a glass of wine in my hand.
Now that's my kind of dinner!
Creamy Chicken Stew
- 2 tablespoons butter
- 1 medium onion, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 teaspoon EACH: poultry seasoning, sea salt, black pepper
- 6 cups chicken stock
- 2 large chicken breasts
- 4 ounces cream cheese, can be light
- ¼ cup all-purpose flour
- ¼ cup dry white wine, can sub chicken stock
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ¼ cup butter
- ¾ cup buttermilk
- Melt the butter in a soup pot over medium-high heat. Add the onion and cook until it is transparent, about 3 minutes. Add the carrots, celery, and garlic and cook for 2 minutes more.
- Add the potatoes, poultry seasoning, salt, and pepper and stir the pot. Add the chicken stock and chicken breasts and bring the pot to a boil. Lower the heat, cover the pot, and cook until the chicken breasts are tender, about 18-20 minutes.
- When the chicken is tender, remove it from the pot and put the cream cheese into the pot. Shred the chicken using 2 forks then add it back into the pot and stir until the cream cheese is melted.
- Mix the flour and white wine in a small bowl then pour it into the pot. Bring the pot to a boil to thicken the stew then turn the heat to medium-low.
- In a small bowl, mix the flour, baking powder, and salt.
- Melt the butter in a medium-sized bowl then add the buttermilk. Stir in the flour mixture just until the dough forms. Do not overmix!
- Drop heaping spoonfuls of the dough on top of the stew. Cover the pot and simmer gently until the dumplings are cooked, about 20 minutes.