Ingredients
- 4 oz of leftover poached chicken breast, cut into cubes
- 13 oz of leftover mashed potatoes, plain (normally use raw potatoes, cubed)
- 3 oz celery, diced
- 1 med carrot, diced
- 1 med yellow onion, diced
- 1 cup frozen peas
- 3 T. cornstarch
- 1 T. Becel margarine or butter, no salt
- 1 cup 1% milk
- 1/8 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp Mrs. Dash Herb & Garlic seasoning
- 1 box (900 ml) chicken broth, no salt added
Dumplings:
- 1 cup flour
- 1 tsp baking powder (using regular baking powder makes a much fluffier dumpling, so that is what I used here)
- 3 T. Becel margarine or butter, no salt
- 1/3 cup 1% milk
Directions
1. Dice chicken, celery, carrot, onions and potatoes and place in large pot with the chicken broth. Cook until the veggies are soft. Add some water if necessary. Add in the peas and herbs and stir to blend. Turn heat down to medium.
2. Make the dumplings and drop by tablespoon onto the hot liquid. Let them cook for 10 minutes uncovered and then 10 more minutes covered. When time is up remove the dumplings to a warm plate.
3. Mix the milk and cornstarch together and add slowly to the hot stew…add a bit more milk or water if the stew begins to get too thick. Add in the margarine or unsalted butter and stir.
4. Divide the stew into serving bowls and top with the dumplings. Season to taste.
The whole stew with dumplings comes out to about 1953 calories and 866 mg sodium.
