Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour
6 tablespoons unsalted butter
1 cup yellow onion, finely chopped
1 cup carrots, matchsticks
1 cup celery, diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
12 ounces evaporated milk
32 ounces low-sodium chicken stock
4 cups cooked, shredded chicken
1 tablespoon fresh thyme leaves
2 teaspoons freshly cracked black pepper
Salt to taste
Dumplings:
2 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
3/4 cup whole milk
4 tablespoons melted butter
Melt butter in a large pot over medium heat. Sauté onions, carrots, and celery until soft, about 7-10 minutes.
Add garlic; cook 1-2 minutes. Stir in flour and cook 2-3 minutes to make a roux.
Gradually whisk in evaporated milk and chicken stock. Bring to simmer.
Add chicken, thyme, pepper, and salt. Simmer 10 minutes.
Mix flour and baking powder in bowl. Stir in milk and melted butter until just combined.
Drop spoonfuls of dumpling dough onto stew surface. Cover tightly and cook 15-20 minutes until dumplings are fluffy.
Adjust seasoning, serve warm.
Find it online: https://easyrecipebooks.com/chicken-and-herb-dumplings-stew/