![\"Chicken](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/DSC03335-300x225.jpg\")
<\/a>5 cups Water
\n2 Mc Cormicks Chicken Stock Cubes
\n3 Boneless, Skinless Chicken Breasts, cut into bite sized pieces
\n1 bunch Fresh Carrots, scrubbed and cut into chunks
\n2 Potatoes, peeled and cut into cubes
\n1 Sweet Potato, peeled and cut into cubes
\n3 Tablespoons Butter
\n3 stalks Celery, chopped
\n1 Onion, diced
\n2 cups Mushrooms, sliced
\n1\/3 cup Flour
\n1 teaspoon Thyme
\n1\/2 teaspoon Salt
\n1\/2 teaspoon Pepper
\n1\/2 cup Frozen Peas
\n1\/4 cup Whipping Cream<\/p>\n
Dumplings<\/span><\/strong> In large pot bring water and chicken stock cubes to a boil. Dumplings:<\/span><\/strong> Serves 8<\/p>\n Ryan went back to his real job this week. A real, \u00a0hardworking-man’s job in the outdoors, facing all the elements…not belittling the job my husband does….man, \u00a0a morning of sitting at my computer uploading recipes really makes me appreciate what HE does! My brains would fall out if I was a computer programmer! Anyway, Ryan … Continue reading Chicken Stew with Dumplings<\/span>
\n2 cups Flour
\n1 Tablespoon dried Parsley
\n4 teaspoons Baking Powder
\n1\/2 teaspoon Salt
\n2 Tablespoon (1 ounce)\u00a0\u00a0Butter
\n3\/4 cup Milk<\/p>\n
\nAdd chicken; cover and simmer over medium-low heat for about 20 minutes.
\nWith slotted spoon, transfer to a medium size mixing bowl.
\nAdd carrots, potatoes and sweet potatoes to stock; cover and cook for 10 minutes.
\nWith slotted spoon, remove potatoes and sweet potatoes to bowl holding chicken.
\nPour stock into a large measuring cup, adding water to make 5 cups (1.25litres); set aside.
\nIn same pot, melt butter over medium-high heat and cook celery, onion and ‘shrooms, stirring often, until softened, about 8 minutes.
\nAdd flour, thyme, salt and pepper; cook stirring for 1 minute.
\nGradually whisk in reserved stock; bring to a boil, stirring.
\nReduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon.
\nReturn chicken, carrots, potatoes and sweet potatoes, and any accumulated juices to pot.
\nStir in frozen peas and whipping cream, to combine.
\nSimmer over medium-low heat.<\/p>\n
\nIn bowl, whisk together flour, baking powder, parsley, salt.
\nUsing a pastry blender cut in butter – or you can just rub butter in with your hands until mixture resembles coarse crumbs.
\nUsing a fork, stir in enough milk to make a sticky dough.
\nLeaving space around each, drop by Tablespoonfuls (15ml) – I use a #3 Scoop – onto simmering stew.
\nCover and cook, without lifting lid, for 15 minutes, or until dumplings are no longer doughy underneath.<\/p>\n![\"Chicken](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/DSC03338-300x228.jpg\")
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