My cast iron skillet hadn't seen the light of day in…well, in so long I can't date it. Talking to Julie Hearne on SiriusXM 110 (The Cast Iron Skillet Cookbook) shamed me into trying something other than fried chicken or corn bread – seriously, the only reasons I bought it.
She said make chicken and dumplings and I did! More self-appreciation as I used up a couple of cups of cooked chicken, a handful of frozen peas and the already opened box of chicken stock.
So super simple.
1 1/2-2 cups cooked chicken, bite size pieces
2 tablespoons veggie oil of choice
Medium onion, chopped
2 stalks celery, sliced thin
2-3 carrots, sliced thin
3 tablespoons flour
1 tablespoon chopped fresh thyme, less if dried
1-2 cups chicken stock (sorry I didn't measure)
Salt & pepper
Preheat oven to 350. Heat skillet, add oil & onions over medium heat. Soften a few minutes, then add carrots & celery. Salt and cook until tender. Add thyme and flour. Cook a minute or two. Add broth, but not so much it is soupy. It will start to thicken. Add chicken. Cook until bubbly, adjust liquid, re-season with salt & pepper. Top with tablespoons of dumpling dough to cover. Bake 350 for 20 minutes.
I pulled the dumpling measurements from Martha Stewart, minus the dill I didn't have. It's flour, salt, baking powder, milk.
No top for my skillet made a crustier top on the dumplings. Feel free to cover if you like 🙂
Dig in, spoon optional-B