Chicken and Dumpling Stew

Ah a good old classic dish that is best served on those cool crisp nights when you need something to warm the soul.  This dish is definitely not your traditional chicken and dumplings, but it sure is comforting.  I originally saw this recipe years ago on Rachael Ray's 30 Minute Meals and have been making it ever since.  I mean how could you pass up a good comfort food dish in 30 minutes?!?  Man I loved that show :)  Still love Rachael Ray that woman does some amazing things with food!  She is such an inspiration.

After years of making this dish I can just "eyeball" everything (hehehe...Rachael talk).  It's not like baking where everything has to be exact.  There is some wiggle room in the recipe which makes it even easier.

Chicken and Dumpling Stew adapted from Rachael Ray - 30 Minute Meals
1.5 - 2 lbs chicken, diced
1 TBS olive oil
2 TBS butter
6 small russet potatoes, peeled and diced
1/2 lb baby carrots, diced
1 medium onion, diced
3 ribs celery, diced
1 bay leaf
1 tsp sea salt
1/2 tsp ground black pepper
1 TBS poultry seasoning
1/8 cup whole wheat pastry flour
32 oz low sodium chicken broth
1 small box of biscuit mix (like Jiffy)
1/2 cup warm water
4 tsp dried parsley
1 cup frozen peas

• Melt butter in a large pot over medium-high heat and add olive oil, vegetables, and bay leaf then cook for 5 minutes while stirring frequently
• Season vegetables with salt, pepper, and poultry season
• Stir in flour and cook for 2 minutes while continuing to stir mixture
• Add broth and mix to combine 
• Bring to a boil then add chicken, reduce heat to medium-low and simmer for about 20 minutes
• Meanwhile add biscuit mix, warm water, and dried parsley in a small bowl then stir to combine
• Drop biscuits by spoonfuls into pot, cover, and steam for 8-10 minutes
• Remove from heat, add peas, and gently stir

There you have it!  A classic comfort food on your table in 30 minutes!  Definitely save this one and try it out.  You will love it!

The nutritional value is per serving.  This recipe yields approximately 8 servings.

Nutrition Facts

Serving Size 438 g

Amount Per Serving

Calories 328 Calories from Fat 73

% Daily Value*

Total Fat 8.1g 13%

Saturated Fat 3.1g 16%

Trans Fat 0.0g

Cholesterol 74mg 25%

Sodium 458mg 19%

Total Carbohydrates 33.4g 11%

Dietary Fiber 6.0g 24%

Sugars 5.0g

Protein 30.2g

Vitamin A 90% • Vitamin C 53% Calcium 6% • Iron 15%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in niacin
• Very high in vitamin A
• High in vitamin C