Saturday, November 19, 2016

"Dump" Chicken and Dumplings

2 bags frozen mixed vegetables (corn, peas, carrots, green beans)
1 onion, chopped
2 cups chicken broth or stock
2-3 cups chopped cooked chicken
2 tsp garlic powder
2 tsp thyme
2 tsp salt
1 cup milk, water, or chicken broth

Saute vegetables and spices in oil for about 5 minutes. Add broth, heat to a boil, then simmer for 10 minutes, adding in chicken and additional 1 cup liquid for the last 5 minutes. Pour into 11x13 baking dish (or 2 9x13 pans) and top with dumplings.

For dumplings, combine:

2 1/4 cup spelt flour
1 cup kefir (or milk or buttermilk)
5 TBSP butter or coconut oil
1 TBSP baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Bake at 425˚ for 20-25 minutes, until dumplings are cooked through.

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