Chicken Stew with Dumplings

Recipe View 15 mins Prepare the Stew (15 minutes): Debone the rotisserie chicken, shredding the meat into bite-sized pieces. Set aside.

Recipe View 10 mins Sauté Aromatics (10 minutes): In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and sliced celery; cook until softened and translucent, about 5-7 minutes.

Recipe View 2 mins Create the Roux (2 minutes): Sprinkle the flour over the softened vegetables. Whisk continuously for 1-2 minutes to create a smooth roux.

Recipe View 20 mins Simmer the Stew (20 minutes): Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the quartered potatoes, frozen mixed vegetables, salt, pepper, basil, and thyme. Bring to a simmer, then reduce heat, cover, and cook until the potatoes are tender, about 15-20 minutes.

Recipe View 5 mins Add Chicken (5 minutes): Stir in the shredded chicken and simmer for another 5 minutes to heat through.

Recipe View 10 mins Make the Dumplings (10 minutes): In a large bowl, whisk together the flour, baking powder, and salt.

Recipe View 5 mins Cut in the Butter (5 minutes): Cut in the cold, cubed butter using a pastry blender or two knives until the mixture resembles coarse crumbs.

Recipe View 2 mins Form the Dough (2 minutes): Stir in the milk and dill until a soft dough forms. Add more milk, 1 tablespoon at a time, if the dough is too dry.

Recipe View 18 mins Cook the Dumplings (18 minutes): Drop rounded tablespoonfuls of dough into the simmering stew, spacing them evenly. Cook, uncovered, for 10 minutes. Then, cover the pot and cook until the dumplings are cooked through and tender, about 8-10 minutes more. A toothpick inserted into a dumpling should come out clean.