Lowcountry Chicken and Dumpling Pie
A hybrid dish featuring a thick chicken stew base topped with dropped dumpling dough and baked.
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Ingredients
- 1 1/2 pounds Boneless skinless chicken thighs, cubed
- 6 tablespoons Unsalted butter
- 2 1/2 cups All-purpose flour
- 3 cups Chicken stock
- 1/2 cup Heavy cream
- 1 cup Carrots, diced
- 1/2 cup Celery, diced
- 1 small Yellow onion, finely chopped
- 1 tablespoon Baking powder
- 1 cup Buttermilk
- 2 tablespoons Fresh parsley, chopped(optional)
- 1 teaspoon Dried thyme
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- 2
In a large skillet, melt 4 tablespoons of butter over medium heat. Sauté the chicken, onion, carrots, and celery until the chicken is browned and vegetables are softened.
- 3
Stir in 1/2 cup of the flour and the thyme, cooking for 2 minutes to remove the raw flour taste. Slowly whisk in the chicken stock and heavy cream.
- 4
Simmer the mixture for 10 minutes until thickened into a rich gravy, then season with salt and pepper and pour into the prepared baking dish.
- 5
In a separate bowl, whisk together the remaining 2 cups of flour, baking powder, and a pinch of salt. Cut in the remaining 2 tablespoons of cold butter until crumbly.
- 6
Stir the buttermilk and parsley into the flour mixture until a sticky dough forms; do not overmix.
- 7
Drop rounded tablespoons of the dough onto the hot chicken mixture, spacing them evenly to cover the surface.
- 8
Bake for 25-30 minutes until the dumplings are golden brown and cooked through, and the stew is bubbling around the edges.
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