February 25, 2025
There’s nothing like coming back after a long day of skiing the powder to a big bowl of piping hot comfort food. This recipe is one of our favorites in the winter months.
The dumplings are part of what makes this recipe so different and special, so don’t skip them. They are easier than you think to make and it’s fun to watch them bake IN the soup in the oven!
This crowd pleaser will have people talking. Make the stew ahead of time and freeze if that helps, then make the dumplings right before serving. I often do this when we are planning a ski weekend.
Enjoy this hearty and yummy meal with your family this winter!
Apres Ski Chicken Stew with Dumplings
The ultimate comfort food, people flock to the table after a long day of skiing powder to enjoy this hearty meal.
Ingredients
Chicken Stew:
4 boneless chicken breasts, cooked and cut into cubes
1 onion
5 cloves garlic
3 carrots, cut into slices
4 sticks of celery, sliced
3 medium potatoes, cut into small cubes
1 tbsp thyme
4-6 cups chicken stock
4 Tbsp butter
½ c all purpose flour
¾ c. whipping cream
1 bunch fresh parsley
Dumplings:
2 cups flour of choice
3 tsp baking powder
1 cup grated cheddar
2 Tbsp butter, melted
¾ cup milk of choice
Instructions
Pre-heat the oven to 375.
Bring a pot of water to a boil. Add the potatoes and cook until softened. You can do this while they are whole and cube afterwards, or cube and then cook. If you cube them first, don’t overcook or they will be too soft.
Saute the onion in an oven-safe stock pot in about 2 Tbsp. butter. When translucent, add the garlic and cook for one minute. Add the carrots, celery, and thyme. Cook another five minutes. Add the flour and make a roux by sprinkling the flour over the vegetables and stirring it well until the vegetables are coated – dispersing the flour. Add chicken broth to the stock pot, add the salt and pepper. Add the cubed, cooked chicken and softened potatoes. Add the cream right before putting the dumplings in the pot to bake.
To make the dumplings:
Place the flour, baking powder, and cheese in a bowl and mix. You can also add some herbs if you wish.
Add the melted butter and three-quarters of the milk and stir together until you get a sticky dough – adding more milk if needed.
Turn off the heat on the pan with the chicken. Add large blobs of the dumpling mixture to the top of the casserole using two spoons. Place in the oven to cook for 15-20 minutes, until the dumplings are lightly browned.
Take out of the oven and leave to rest for 5 minutes before serving, topped with fresh parsley.
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