Chicken & Dumplings

Prep Time:20 minutes
Cook Time: 50-55 minutes 

Yield: 6 servings

Ingredients 

4 tablespoons Zeal Creamery Unsalted Butter 

1 large yellow onion, diced 

1 Tablespoon (3 cloves) garlic, minced 

⅓ cup all-purpose flour, spooned & leveled 

6 cups chicken stock 

8 ounces cremini mushrooms, sliced 

3 medium carrots, sliced into thin rounds 

3 celery ribs, diced 

1 teaspoon thyme leaves 

1 teaspoon fresh rosemary, minced 

1 teaspoon fresh sage, minced 

1 teaspoon kosher salt 

½ teaspoon ground black pepper 

¼ teaspoon red pepper flakes 

10 ounces rotisserie chicken, shredded 

¼ cup heavy cream 

For the Dumplings 

1 ½ cups all-purpose flour, spooned & leveled 

½ cup fine cornmeal, spooned & leveled 

2 Tablespoons Italian parsley, minced 

1 Tablespoon chives, snipped 

1 Tablespoon baking powder 

½ teaspoon kosher salt 

¼ teaspoon ground black pepper 

1 cup Zeal Creamery Whole Milk 

¼ cup Zeal Creamery Salted butter

Directions 

  1. To a large dutch oven or pot over medium-high heat, melt the butter.

  2. Add the onion to the pan. Cook, stirring constantly until translucent and soft, 3-5 minutes. 

  3. Add garlic and cook until fragrant, 1 minute. 

  4. Stir in the flour and let cook until slightly toasted, 1-2 minutes. 

  5. Add the chicken stock, stirring constantly until mixture comes to a boil.

  6. Add mushrooms, carrots, celery, thyme, rosemary, sage, salt, ground black pepper, and red pepper flakes. Stir to combine. 

  7. Reduce to a simmer, cover, and let cook until vegetables are tender, about 20 minutes. 

  8. Stir in chicken and heavy cream. Let simmer until the chicken has warmed through, about 5 minutes. 

  9. While the chicken is warming, make the dumpling dough: To a medium mixing bowl add flour, cornmeal, parsley, chives, baking powder, black pepper, and salt. Whisk to combine and set aside. 

  10. To a small saucepan over medium heat, add the milk and butter. Bring just to a simmer then pour into the flour mixture. Use a spatula to stir to thoroughly combine. 

  11. Add large spoonfuls of the dumpling dough to the pot (don’t overcrowd it - depending on the size of your pot you may need to cook the dumplings in batches). Cover with the lid and let cook for 10 minutes. Divide between bowls and serve. 

Mickayla Wawrousek