- 4 large (2lbs.) chicken breast
- 4 cups chicken broth
- 4 cups water
- 3 medium potatoes, peeled and quartered
- 3 carrots, peeled and sliced
- 1 onion, chopped
- 1/2 cup celery, chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1-1/4 cup Hodgson Mill All Purpose White Flour
- 1/2 cup Hodgson Mill Yellow Corn Meal
- 2 tsp. baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk
- 2 Tbsp. butter, melted
chicken into 1-inch pieces and place in a Dutch oven or large saucepan with
chicken broth, water, potatoes, carrots, onions, celery, salt and pepper. Cover and cook 45 minutes or until chicken
and vegetables are tender.
a medium bowl, combine flour, corn meal, baking powder and salt.
a small bowl, beat egg and milk. Add
this mixture and melted butter to dry ingredients. Mix only until combined.
a tablespoon, gently drop dough onto the stew.
Cover pan tightly, bring to a boil; reduce heat to medium and cook 10-15
NOTE: After placing dumplings on stew, do not lift cover
during cooking; the heat and steam are necessary for the dumplings to cook
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