Creamy Chicken and Dumplings with Fresh Field Peas and Veggies

Name: Creamy Chicken and Dumplings with Fresh Field Peas and Veggies
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 1/2 cup water or broth; 2 sprigs thyme; 2 clove garlic, crushed; 3 each green onion; 1 medium carrot; 1 stalk celery; 1/2 cup field peas (shelled and raw, about 4 ounces); 1/2 cup + flour, all purpose; 1/4 tsp baking powder; 1/4 tsp salt; 1/4 cup + 1 tablespoon water; 10 leaves parsley, chopped; 8 oz cooked chicken; 2 oz sour cream; 1 Kosher salt, to taste; 1 Black pepper, to taste

Lizzy Johnston @cook_2885147

Atlanta, Georgia

We had a craving for a hearty, delicious bowl of chicken and dumplings. Of course our chef, Chef Seth Freedman, took this classic to a whole other level by adding fresh field peas, chunks of carrots, celery, green onions, and a delicious touch of sour cream. Learn more at www.PeachDish.com.

Lizzy Johnston @cook_2885147

Saved

Ingredients

30 mins

2 servings

Chicken and Dumplings
2 1/2 cupwater or broth
2sprigs thyme
2 clovegarlic, crushed
3 eachgreen onion
1 mediumcarrot
1 stalkcelery
1/2 cupfield peas (shelled and raw, about 4 ounces)
1/2 cup+ flour, all purpose
1/4 tspbaking powder
1/4 tspsalt
1/4 cup+ 1 tablespoon water
10leaves parsley, chopped
8 ozcooked chicken
2 ozsour cream
1Kosher salt, to taste
1Black pepper, to taste

Saved

Steps

30 mins

1

Fill a two-quart sauce pot with broth or water (whichever you are using), the thyme sprigs, and garlic. Place over high heat. Trim green onion, carrot, and celery, then halve lengthwise,
and add to the pot along with the field peas. Cover the pot. Once the pot has come to a boil, reduce heat to low. Cook for 15-20 minutes, or until all of the vegetables are fully cooked and
tender, but not mushy.
2

Meanwhile, prepare the dumplings by combining flour, baking powder, and salt. Add water, and mix gently, just to combine. (DO NOT over-mix). Gently roll into a 1” wide snake, and cut into 1/4” thick pieces. Coat cut pieces generously in extra flour and toss gently to separate.
3

Once the veggies are cooked to desired doneness, remove from the liquid and set aside. Discard the thyme stems.
4

Stir the raw dumplings into the simmering broth, and cover the pot. Cook the dumplings for 10-15 minutes, gently stirring every 5 minutes.
5

While the dumplings are cooking, cut the carrots, celery, and green onions into small dice, and chop the herbs.
6

Once the dumplings are cooked through and tender, add the chicken, herbs, and cut veggies to the pot. Remove from the heat, and add the sour cream. Season to taste with salt and pepper. Serve and enjoy!