Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter
  • 1 cup onion chopped
  • ½ cup carrot chopped
  • 2 stalks celery diced
  • 2 cups rotisserie chicken cubed
  • 2 cups chicken stock
  • 3-4 sprigs fresh thyme (and/or sage)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup cream cheese cubed
  • 2 tablespoons corn starch plus 1 tablespoon cold water
  • ½ cup frozen peas
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 4 tablespoons cold, salted butter cut into cubes
  • ½ cup whole milk
  • ¼ cup fresh parsley plus more to garnish

Instruction

  • 1. Preheat oven to 350° degrees. 2. Heat butter in a large skillet over medium heat. Add the onions to the pan and cook until soft and translucent. 3. Stir in the carrot and celery. Cook for an additional 5 minutes. 4. Add the cubed chicken, chicken stock, fresh thyme, and salt and pepper. Stir and simmer for about 10 minutes. With heat on low, incorporate cream cheese. Add frozen peas and stir. 5. In a small bowl, whisk the cornstarch with 1 tablespoon cold water. Turn off the heat and slowly stir cornstarch mixture into the skillet. For the dumplings: 6. In a small bowl, combine the flour, baking powder, garlic powder, and salt. Using your fingers, incorporate the butter until course, pea-sized crumbs begin to form. Stir in the milk and combine well until a sticky dough begins to form. 7. Form and drop golf ball-sized dollops of dumplings over the chicken stew in an even layer. 8. Bake uncovered for 40-45 minutes in the center of the oven until dumplings are puffed and golden. 9. Garnish with a flurry of fresh parsley and coarse sea salt to serve.