April 30, 2009

Chicken Stew with Dumplings

2 C. sliced carrots
1 C. shopped onion
1 Lg. Green bell pepper, sliced
½ C. sliced celery
1 lg. Potato peeled and cut into pieces
¾ C. frozen peas
1 lb boneless chicken, and cut up (Can use already cooked chicken. Add it after cooking time)
2 cans (14 oz) chicken broth
2/3 C. flour
1 t. dried basil
¾ t. dried rosemary
¾ t. dried tarragon
1 t. salt
¼ t. pepper
¼ C heavy cream

Put all stew ingredients together in large pot except 1 Cup chicken broth, the flour, and the cream. Cook in crock-pot on low for 4 hours or on stovetop until veggies are tender. Stir flour into 1 C. broth and pour into pot to thicken stew. Add the cream.

Spoon dumplings onto stew and cook uncovered for 30 minutes until dumplings are firm.

1 C. biscuit mix (Bisquick)
¼ t. basil
¼ t. rosemary
1/8 t. tarragon
1/3 C milk.
Mix together to form a soft dough.

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