I honestly can't even begin to tell you what's 'Irish' about this dish.....perhaps the peas and potatoes makes it Irish.....but that's just my guess. This chicken and dumpling recipe makes a deliciously thick stew.....and reheats well.....even the dumplings! As is usually the case.....I doctored up the recipe a bit.....but still with yummy results!
Irish Chicken and Dumplings
Adapted from allrecipes.com
Printable Recipe
You'll Need
- 3 (10.75-ounce) cans Cream of Chicken soup
- 2 (14-ounce) cans chicken broth
- 1 onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 2 pounds chicken tenderloins, chopped (use a scissors to make the job easier)
- 5 carrots, chopped
- 1 (10-ounce) package frozen green peas
- 2 potatoes, chopped (1/2" cubes)
- 2 cups baking mix (I used Bisquick)
- 2/3 cup milk + more if too dry
In a large, heavy pot, combine the cream of chicken soup, chicken broth, onion, salt, poultry seasoning, black pepper, and chicken. Cover and cook over low heat for 45 minutes.
Add the potatoes and carrots, cover and cook for an additional 45 minutes.
Add the peas, and cook for 5 minutes.
In a large bowl, add the baking mix and milk, blending until thoroughly incorporated.
Bring the stew to a boil. Drop the dumpling mixture by tablespoonfuls into the boiling stew, making sure that they don't overlap.
Reduce heat to a simmer, and cook uncovered, for 10 minutes.
Cover the stew with a lid, and continue to cook for an additional 10 minutes.
Serves 6
