• 3 tablespoons butter
  • 1 1/2 cups diced onion (about 1 large onion)
  • 2 cups thinly sliced carrots (about 4-5 carrots)
  • 1 teaspoon dried thyme
  • 1 cup all-purpose flour, divided
  • 40 ounces chicken stock*
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 1 1/2-2 pounds roasted chicken, shredded
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • 1/2 cup milk, plus additional tablespoons as needed
  • 5 ounces (weight) frozen peas (about 1 cup)


  1. Heat butter in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and thyme. Cover and cook about 5-7 minutes, stirring occasionally. Onion should be softened.
  2. Sprinkle in 1/4 cup flour and cook, stirring, 30 seconds.
  3. Stir in chicken stock, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil while stirring occasionally.
    Add shredded chicken, reduce heat to low simmer. Cover and cook for at least 15 minutes, stirring occasionally.
  4. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, dill, garlic powder, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually stir in 1/2 cup milk to form batter. Batter should hold together and be easy to drop by spoonfuls. If too thick add more milk a tablespoon at a time. If too thin, sprinkle in a bit more flour at a time until thick. Set aside.
  5. Stir peas into stew. Drop batter by tablespoonfuls on top of stew, spaced apart. Cover, and continue to simmer until dumplings are firm, 15-20 minutes.

source shewearsmanyhats

Print Friendly

log in

reset password

Back to
log in