Chicken Stew with Cornmeal Dumplings

total time:: 40 min

Makes 4 servings (about 6 cups)

Jessi

ingredients

1 14-ounce Can Chicken Broth
1 10-ounce Package Frozen Mixed Vegetables
1 Cup Frozen Small Whole Onions
1/2 Cup Water
2 Teaspoons Snipped Fresh Basil, Oregano, or Dill; or 1/2 Teaspoon Dried Basil, Oregano, or Dill, crushed
1/2 Teaspoon Salt
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Black Pepper
1 Cup Milk
1/3 Cup All-purpose Flour
2 Cups Cubed Cooked Chicken or Turkey or two 5-ounce Cans Chunk-Style Chicken or Turkey
1 Recipe Cornmeal Dumplings

Cornmeal Dumplings:

1/2 Cup All-purpose Flour
1/2 Cup Shredded Cheddar Cheese
1/3 Cup Yellow Cornmeal
1 Teaspoon Baking Powder
Dash Black Pepper
1 Beaten Egg
2 Tablespoons Milk
2 Tablespoons Cooking Oil

directions

1
In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
2
Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
3
Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.

Dumplings:

In a medium bowl stir together all-purpose flour, shredded cheddar cheese, yellow cornmeal, baking powder, and dash black pepper. In a small bowl combine beaten egg, milk, and cooking oil; add to flour mixture, stirring with a fork just until combined.

Source: Jessi