*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Made this for supper tonight with just a couple changes I used a can of cream of chicken to help thicken it and used fresh carrots and canned sweet corn instead of frozen. I also browned then chicken with salt and pepper before adding it to the pot. Fantastic meal and rave reviews from the little picky's in the house.
I made this for supper last night. I added about another 12 oz of chicken stock and a bit more butter and flour to make it work. I didn't put the dill in the dumplings because my husband doesn't like dill. This was a big hit. My husband has been asking me to make a chicken stew with dumplings like his grandmother use to make and he told me "This is it".The stew was very flavorful and the dumplings were perfect. Thanks!
This recipe was awesome very well liked by all. I took a couple of short cuts used frozen chicken breasts cubed and microwaved and cut up frozen biscuits instead of the dumpling recipe. Otherwise I followed the recipe exactly and the results were wonderful!
At this writing 25% of the reviews are for the dumplings only not the stew. This review is for the stew only not the dumplings as we made a different version. The stew was pretty good but not remarkable. Some fresh red bell pepper parsley and more seasonings helped boost a weakly flavored stew making it more tasty than it otherwise would ve been. Replace the frozen mixed vegetables with fresh ones and use some fresh herbs to kick this up a notch. One of the highest rated helpful reviews mentions adding about 1 more cup of butter but doesn t mention the extra 1 600 fat calories that would be added to this dish. We made the roux as written and it was fine for us. Probably will not make this recipe again as we tried another chicken and dumpling stew from this site which was great and want to try a few others that look inviting. Thanks 2ND COURSE.
I made some changes to reduce the calories. Sautaed the vegetables in a spray of EVOO. Added chicken tenders and browned. Eliminated the salt. Used water. Removed the chicken after it was done and shredded. Added 2T flour to some cooled stock and shook. Didn't want to use the butter to make a rue. Brought up the temp and added the dumplings. After the dumplings were done I added back the chicken. Added dry garlic to the dumpling flour. Great satisfying dish and lower calories sans butter.
My entire family raved about this recipe (there's eight of us) so I know it's a winner. I used carrots more potatoes and didn't include the frozen vegetables simply because I didn't have any. Will make again for sure.