Creamy Chicken and Dumplings with Fresh Field Peas and Veggies
Creamy Chicken and Dumplings with Fresh Field Peas and Veggies

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, creamy chicken and dumplings with fresh field peas and veggies. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Creamy Chicken and Dumplings with Fresh Field Peas and Veggies is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Creamy Chicken and Dumplings with Fresh Field Peas and Veggies is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook creamy chicken and dumplings with fresh field peas and veggies using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Chicken and Dumplings with Fresh Field Peas and Veggies:
  1. Take Chicken and Dumplings
  2. Take 2 1/2 cup water or broth
  3. Make ready 2 sprigs thyme
  4. Take 2 clove garlic, crushed
  5. Prepare 3 each green onion
  6. Get 1 medium carrot
  7. Make ready 1 stalk celery
  8. Make ready 1/2 cup field peas (shelled and raw, about 4 ounces)
  9. Take 1/2 cup + flour, all purpose
  10. Take 1/4 tsp baking powder
  11. Take 1/4 tsp salt
  12. Get 1/4 cup + 1 tablespoon water
  13. Get 10 leaves parsley, chopped
  14. Prepare 8 oz cooked chicken
  15. Prepare 2 oz sour cream
  16. Take 1 Kosher salt, to taste
  17. Make ready 1 Black pepper, to taste
Steps to make Creamy Chicken and Dumplings with Fresh Field Peas and Veggies:
  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!

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