Chicken Stew with Dumplings – Catherine Johnston
2 c. sliced carrots
1 c. chopped onion
½ c. sliced celery
2 cans (14 oz. each) chicken broth
2/3 c. flour
1 lb. boneless skinless chiken breast, cut into 1” pieces
1 large potato, unpeeled and cut into 1” pieces
6 oz. mushrooms, halved
¾ c. frozen peas
1 t. dried basil
¾ t. dried rosemary
¼ t. dried tarragon
¾ to 1 tsp. salt
¼ tsp. black pepper
¼ c. heavy cream
Herb Dumplings:
1 cup biscuit mix
¼ tsp. dried basil
¼ tsp. dried rosemary
1/8 tsp. dried tarragon
1/3 c. reduced fat (2%) milk
For stew, combine carrots, onion, and celery in slow cooker. Stir in chicken broth, reserving 1 cup broth. Cover and cook on low 2 hours. Stir flour into remaining 1 cup broth until smooth. Stir into slow cooker. Cover and cook 4 hours or until vegetables are tender and chicken is no longer pink. Stir in salt, pepper and cream.
For biscuits, combine bisuit mix and herbs in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook uncovered 30 minutes. Cover and cook 30-45 minutes or until dumplings are firm and toothpick inserted in center comes out clean.