Ingredients
Dumplings
1 1/4 cups all-purpose flour
1/2 cup buttermilk
1 large egg
2 teaspoons baking powder
1/2 teaspoon salt
Filling:
2 1/2 cups cooked chicken, cubed
2 cups chicken broth
1 1/2 cups carrots, chopped (fresh or frozen)
1 1/2 cups green beans, chopped (fresh or frozen)
1 cup white onion, chopped
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
Directions
Preheat oven to 400º F.
Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened.
Sprinkle in flour and pour in 1/3 cup chicken broth and whisk until mixture is like a thick, smooth paste, then slowly whisk in remaining broth.
Bring to a boil and cook for 2-3 minutes, or until thick.
Add chicken and green beans to the skillet and season generously with salt and pepper. Taste and adjust seasoning, if necessary.
Pour chicken and vegetables into a 9×13-inch baking dish and set aside.
For the dumplings: mix together flour, baking powder and salt in a large bowl, then mix in egg.
Once incorporated, gradually stir in buttermilk until a thick dough comes together.
Drop small spoonfuls of dough over the baking dish until the top is covered. Place in oven and bake for 14-17 minutes, or until dumplings are golden brown.
Remove casserole from oven and let cool 5 minutes. Serve as is, or stir so the dumplings are mixed in with the chicken.
Enjoy!
Source : allrecipes.com
