fast & easy chicken stew with dumplings

How To Make fast & easy chicken stew with dumplings

• 1

  To make the stew: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour; cook for 1 minute.
• 2

  Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, add the thyme, bay leaf, salt and pepper to taste, and Worcestershire sauce.
• 3

  Simmer the sauce for 15 minutes. Remove the bay leaf, then stir in the chicken and vegetables. Keep the mixture at a low simmer while you make the dumplings
• 4

  Preheat the oven to 350°F.
• 5

  To make the dumplings: Place the baking mix in a bowl. Whisk in the chives or parsley.
• 6

  Whisk together the buttermilk and egg, and add all at once to the dry ingredients. Stir until evenly moistened.
• 7

  To assemble: Scoop the dumpling batter onto the simmering filling, using a muffin scoop or 1/4-cup measure. Leave some space between the dumplings; they'll almost double in size as they cook.
• 8

  Put the lid on the pan, and bake for 25 to 30 minutes. Remove from the oven, and serve hot.
• 9

  Note: This stew is on the thin side, making it the perfect candidate for a topping of dumplings (or the filling for chicken pot pie). If you're not making dumplings, reduce the broth to 2 1/2 cups, to make a thicker stew.
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