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.
And if you don't trust me that this stew is 100% make you feel good kind of stuff, just ask this guy …
That's a face that would never lie to you.
Have I ever introduced you two before? That's Titus. He's sitting beside me now and says, “purr purr please come over and pet me. Oh yeah, and hi too!”
He's the friendliest 4 legged furry creature on the planet. No joke. He meets friends everywhere he goes, isn't afraid of anything but being alone and wants nothing more out of life than to be loved by everyone. He's like a puppy trapped in the body of a cat.
I used to live in a townhouse and he would regularly slip out of the window at night, crawl along the siding and hop into my neighbours' beds. Like, he would actually wake them up in the middle of the night wanting to cuddle. #Embarrassing #ThankGoodnessForGoodNeighbours
Aaannnd … now that you're all thinking I'm a crazy cat lady, let's chat about this chicken stew again.
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!
If you make Creamy Chicken Stew with Dumplings, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create
- 2 tablespoons butter
- 1 medium onion, minced
- 4 boneless, skinless chicken thighs, diced small (or 2 cups diced or shredded leftover cooked chicken)
- 2 medium potatoes, diced
- 2 large carrots, diced
- 1 large celery stalk, diced
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- 4 cups chicken stock
- ½ cup cream cheese
- ½ cup flour
- ½ cup dry white wine
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup cold butter
- ¾ cup buttermilk
- Melt the butter in a large pot over medium high heat. Add the onion and cook for 5 minutes. Add the chicken thighs and cook for 5 minutes more, stirring often. Add the potatoes, carrots, celery, poultry seasoning, sea salt and fresh creaked pepper and stir well to combine.
- Add the chicken stock and bring the pot to a boil. Reduce the heat, cover the pot, and let it simmer for 15 minutes, or until the potatoes are soft.
- Prepare the dumpling batter. (recipe follows)
- Whisk together the flour and dry white wine. When the potatoes are soft pour it into the pot and bring the pot to a boil. Let the pot simmer for 1-2 minutes, or until it has thickened. Remove the pot from the heat and stir through the cream cheese.
- Drop the dumpling dough in spoonfuls over top of the stew. Place the stew in the oven and broil it on the centre rack for 15-20 minutes, or until the dumplings are cooked through and light brown on top. Remove from the oven and let it sit for 5 minutes before serving it.
- Preheat the oven to broil at 420 degrees.
- Add the flour, baking powder and sea salt in the bowl of your food processor and pulse to combine. Add the cold butter run the food processor until the mixture resembles course sand. Pour the flour mixture into a medium sized bowl and add the buttermilk all at once and stir until just combined. Place the bowl in your fridge.
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