Chicken Stew with Oat Dumplings

4
Easy
Lunch

Characteristics

Kid Approved

Nutritional Facts Per Serving

430
Calories
47 g
Protein
37 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 430
  • Lipides 10 g
    • Saturated fat  4.5 g
  • Cholesterol 120 mg
  • Sodium  880 mg
  • Carbs 37 g
    • fiber  6 g
  • Protein 47 g

Ingredients

  • 2 tbsp cold butter, divided
  • 2 leeks, white parts only, split and sliced
  • 4 carrots, diced
  • 3 boneless, skinless chicken breasts, about 8 oz each (250 g), cut into cubes
  • 1/2 tsp salt, divided
  • 2/3 cup all-purpose flour, divided
  • 1 1/2 cups Compliments Chicken Broth - 35% Less Sodium
  • 1 cup frozen baby peas
  • 1 tbsp fresh Compliments Thyme, chopped and divided
  • 1/2 cup Compliments Quick Oats
  • 2 tsp baking powder
  • 1/3 cup milk

Method

  1. In a large ovenproof saucepan or Dutch oven, heat 1 tbsp (15 mL) butter. Add leeks and carrots; cook until leeks are translucent. Season chicken with 1/4 tsp (1 mL) salt and add to pan, stirring over medium-high heat until chicken is lightly cooked on all sides. Add 1 tbsp (15 mL) flour and stir until flour turns from white to beige. Add broth and stir over medium heat until flour dissolves into broth and mixture begins to thicken, about 5 to 10 min. Stir in frozen peas and 2 tsp (10 mL) thyme leaves. Turn heat to low.
  2. Meanwhile, make dumpling batter by mixing remaining flour, oats, thyme, baking powder and salt in a small bowl. Add remaining butter in small pieces and mix lightly with fingertips. Add milk and stir just until a slightly wet batter forms.
  3. Drop dumpling batter, by the tablespoonful, over the simmering chicken mixture. Cover with a tight-fitting lid and cook for 15 min. Serve immediately.



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