Dairy Free Chicken & Dumplings
This cozy classic brings ultimate comfort to your dinner table. It is deeply satisfying and sure to become a new family favorite.
Equipment
- Dutch oven
Ingredients
For the Stew
- 3 tbsp Dairy Free Butter
- 1 Medium Yellow Onion, Diced
- 2 Medium Carrots, Sliced
- 2 Celery Stalks, Sliced
- 3 Garlic Cloves, Minced
- 1/3 cup All Purpose Flour
- 6 cups Chicken Broth
- 2 lb Boneless Skinless Chicken Thighs
- 1 tsp Dried Thyme
- 1 Bay Leaf
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Unsweetened Plain Oat Milk
For the Dumplings
- 2 cups All Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Sugar
- 3/4 tsp Salt
- 4 tbsp Cold Dairy Free Butter, Cubed
- 3/4 cup Unsweetened Plain Almond Milk
- 2 tbsp Fresh Parsley, Chopped
Instructions
- Melt the dairy free butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 minutes until softened, then stir in the garlic for 30 seconds.
- Stir in the flour and cook for 1 minute, then slowly whisk in the chicken broth until smooth. Add the whole chicken thighs, thyme, bay leaf, salt, and black pepper, then cover and simmer for 20-25 minutes until the chicken is tender.
- While the stew simmers, whisk the flour, baking powder, sugar, and salt in a bowl. Cut in the cold dairy free butter until it looks like coarse crumbs, then stir in the almond milk and half the parsley just until a thick, sticky dough forms.
- Remove the chicken, shred it with two forks, and return it to the pot along with the oat milk. Discard the bay leaf and bring the stew back to a gentle simmer.
- Drop heaping tablespoons of dough over the surface of the stew. Cover tightly and simmer for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
- Let the pot rest for 5 minutes, then sprinkle with the remaining parsley and serve.
Nutrition
Serving: 1servingCalories: 517kcalCarbohydrates: 45gProtein: 37gFat: 21g