Chicken Pot Pie with Parsley Dropped Dumplings

Serves: Six | Prep: 1 hr | Cook: 25 min

Ingredients:

Chicken Pot Pie:
1/4 cup plus 2 Tbsp butter, divided
1 onion, chopped
1/4 lb mushrooms, sliced
2 large carrots, chopped
2 garlic cloves, minced
2 tsp fresh thyme, minced
1/2 cup white wine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
2 cups chicken stock
1/2 cup milk
1/2 cup parmesan cheese, grated
3 cups cooked chicken, shredded
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup fresh parsley, chopped

Parsley Dropped Dumplings:
2 1/4 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup fresh parsley
1/2 cup butter, cold and cubed
1 cup milk

Directions:
Preheat oven 450F/230C.

In a skillet, melt 1/4 cup butter over medium-high heat. Add onions and mushrooms and cook for 3–5 minutes, until softened. Stir in the carrots, garlic, and thyme. Cook for another 3 minutes. Pour in the wine and let it cook for 1–2 minutes, until almost fully evaporated. Add the flour, salt, and pepper, stirring and cooking for 1–2 minutes more. Gradually add the stock, milk, and Parmesan, stirring continuously until the mixture becomes thick and bubbly. Stir in the chicken, peas, corn, and 1/4 cup chopped parsley. Heat everything through until bubbling. Pour the filling into a deep pie dish.

To make the dropped dumplings, add the flour and baking powder to a food processor and pulse to combine. Add the cold, cubed butter and parsley, pulsing until coarse crumbs form. With the motor running, pour in the milk until a soft dough comes together. Scoop spoonfuls of the dough over the pot pie filling, then bake for 25–30 minutes, until the dumplings are golden brown, cooked through, and the filling is bubbling around the edges.

More Delicious Recipes:
Chicken Pot Pie
Chicken Cottage Pot Pie
Chicken Vegetable Stew
Turkey and Leek Pie with Phyllo
Cottage “Shepherd’s” Pie