hearty chicken and potato stew with dumplings

Name: Hearty Chicken and Potato Stew with Dumplings
Prep time: 20 min
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 3 large skinless chicken breasts cubed; salt and pepper to taste; 2 tablespoon(s) olive oil; small bag(s) baby carrots sliced in half; 2 large russett potatoes cut into half inch cubes; 1 large sweet onion slivered; 1 stalk(s) celery cut in thirds; 2 teaspoon(s) chopped or jarred garlic; 5 tablespoon(s) salted butter softened; 8 tablespoon(s) flour; 3/4 cup(s) milk; 6 cup(s) chicken stock; 1 can(s) campbell's cream of chicken soup; 3 bay leaves; 1/2 tablespoon(s) parsley; 1/2 tablespoon(s) dried basil; ## FOR THE DUMPLINGS; 2 cup(s) bisquick; 2/3 cup(s) milk

24 Pinches 10 Photos

M H

Anywhere, AL

Updated on May 20, 2021

A warm, thick and hearty stew that you can eat all day long! Potatoes add a wonderfully earthy taste to this stew. Just keep it warm on the stove, and you have a warm no fuss meal that you can serve all day long from the pot. Serve in bowls for a day of football tailgating or dish it up along with fresh warm bread for dunking as a savory meal to feed your family on a cold winter's day.

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A warm and heart stew to warm your family up on a cold winter's day. Potatoes add an earthy taste and smooth texture to create this delightful stew with savory dumplings.

prep time 20 Min

cook time 1 Hr

method Stove Top

yield 8- 10

Ingredients

3 large skinless chicken breasts cubed
salt and pepper to taste
2 tablespoons olive oil
small bag baby carrots sliced in half
2 large russett potatoes cut into half inch cubes
1 large sweet onion slivered
1 stalk celery cut in thirds
2 teaspoons chopped or jarred garlic
5 tablespoons salted butter softened
8 tablespoons flour
3/4 cup milk
6 cups chicken stock
1 can campbell's cream of chicken soup
3 bay leaves
1/2 tablespoon parsley
1/2 tablespoon dried basil
FOR THE DUMPLINGS
2 cups bisquick
2/3 cup milk

How To Make hearty chicken and potato stew with dumplings

Step 1

Cube chicken breasts, season with a little salt and coarse black pepper, and then fry in oil in a large cooking pot on medium high heat until brown. Remove chicken and its juices and set aside in a bowl.

Step 2

Add onion, cubed potatoes, carrots and celery to the cooking pot and sauté until they are tender...about 10-15 minutes.
Step 3

Stir in garlic and sauté for a couple minutes more.
Step 4

Reduce heat to medium low and then add the softened butter and flour. Stir for 2-3 minutes. Add the chicken back to the pot and stir.
Step 5

Add the chicken stock, milk, cream of chicken soup, bay leaves, parsley, and basil to the pot. Stir until combined. Bring to a boil for five minutes. Add more salt and pepper to taste. Reduce to a simmer. Cover and cook for about 30 minutes.
Step 6

Remove the three large pieces of celery and the three bay leaves. Discard.
Step 7

Combine Bisquick, a little salt and milk to make the dumpling dough. Season the dumpling dough with a little salt. Flour dumplings are fine, but I find Bisquick has a unique flavor not found in flour dumplings.
Step 8

Drop the dumpling dough by tablespoons into the simmering stew. Cover and cook for 10 minutes. Uncover and cook for another 10 minutes. When done, remove dumplings and put them in a bowl Sprinkle with parsley. If you want the finished stew a little thicker, just add a bit of cornstarch or flour.
Step 9

Now you are ready to eat! Add stew to a plate or bowl and top with a few dumplings. Serve with toasted bread.
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