Creamy Chicken Stew Recipe

Ingredients

• 2 tablespoons butter
• 1 medium onion (minced)
• 2 medium carrots (diced)
• 2 stalks celery (diced)
• 2 cloves garlic (minced)
• 2 medium potatoes (diced)
• 1 teaspoon EACH: poultry seasoning, sea salt, black pepper
• 6 cups chicken stock
• 2 large chicken breasts
• 4 ounces cream cheese (can be light)
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine (can sub chicken stock)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/4 cup butter
• 3/4 cup buttermilk

Instructions

1. 1

   Saute veggies: Melt the butter in a soup pot over medium-high heat. Add the onion and cook until it is transparent, about 3 minutes. Add the carrots, celery, and garlic and cook for 2 minutes more.

2. 2

   Simmer stew: Add the potatoes, poultry seasoning, salt, and pepper and stir the pot. Add the chicken stock and chicken breasts and bring the pot to a boil. Lower the heat, cover the pot, and cook until the chicken breasts are tender, about 18-20 minutes.

3. 3

   Shred chicken: When the chicken is tender, remove it from the pot and put the cream cheese into the pot. Shred the chicken using 2 forks then add it back into the pot and stir until the cream cheese is melted.

4. 4

   Thicken stew: Mix the flour and white wine in a small bowl then pour it into the pot. Bring the pot to a boil to thicken the stew then turn the heat to medium-low.

5. 5

   --- Buttermilk Dumplings ---

6. 6

   Dry ingredients: In a small bowl, mix the flour, baking powder, and salt.

7. 7

   wet ingredients: Melt the butter in a medium-sized bowl then add the buttermilk. Stir in the flour mixture just until the dough forms. Do not overmix!

8. 8

   cook dumplings: Drop heaping spoonfuls of the dough on top of the stew. Cover the pot and simmer gently until the dumplings are cooked, about 20 minutes.