Chicken Stew with Cornbread Dumplings


  • 1 14-ounce can chicken broth
  • 1 10-ounce package frozen mixed vegetables
  • 1 cup frozen small whole onions
  • 1/2 cup water
  • 2 t snipped fresh basil, oregano, or dill; or 1/2 t dried basil, oregano, or dill, crushed
  • 1/2 t salt
  • 1/8 t garlic powder
  • 1/8 t black pepper
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 2 cups cubed cooked chicken or turkey or two 5-ounce cans chunk-style chicken or turkey
  • 1 recipe Cornmeal Dumplings-follows below


  • In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
  • Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
  • Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew.
  • Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.

Makes 4 servings (about 6 cups)

Cornmeal Dumplings:

  • In a medium bowl stir together 1/2 cup all-purpose flour, 1/2 cup shredded cheddar cheese, 1/3 cup yellow cornmeal, 1 t baking powder, and dash black pepper.
  • In a small bowl combine 1 beaten egg, 2 T milk, and 2 T cooking oil;
  • Add to flour mixture, stirring with a fork just until combined.

Start to finish: 40 minutes

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