Easy Chicken-N-Pastry Stew: A Hearty Delight for Any Occasion
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: Approximately 16
Recipe Category: Stew
Keywords: One Dish Meal, Whole Chicken, Chicken, Poultry, Meat, < 60 Mins, For Large Groups, Easy
Description: This Easy Chicken-N-Pastry Stew is a comforting and substantial meal that’s perfect for feeding a crowd. Utilizing convenient frozen dumplings, it creates a hearty dish with minimal effort. Ideal for busy days or gatherings, this recipe is adapted from a basic frozen dumpling package and is sure to be a hit.
Ingredients
- 1 whole chicken (about 3-4 pounds, rinsed and giblets removed)
- 1 bay leaf
- Water (enough to cover the chicken and make 4-5 quarts of broth)
- Salt and pepper (to taste)
- 1 package frozen dumpling strips (such as Anne’s Dumplings or any preferred brand)
- 1 can cream of chicken soup (10.5 ounces)
- Optional: Cornbread and green peas for serving
Instructions
-
Prepare the Chicken
Rinse the whole chicken under cold water and discard any giblets. This step ensures your broth will be clean and fresh. -
Cook the Chicken
In a large pot, add the whole chicken, bay leaf, and a generous pinch of salt and pepper. Fill the pot with enough water to fully submerge the chicken. Bring to a vigorous boil, then reduce the heat and simmer until the chicken is fully cooked and tender, about 30-40 minutes. The chicken should reach an internal temperature of at least 165°F (74°C). -
Shred the Chicken
Carefully remove the chicken from the pot and place it on a platter to cool. Once the chicken is cool enough to handle, shred the meat off the bones, discarding the skin and bones. Return the shredded chicken to the pot. -
Prepare the Broth
Skim any excess fat from the surface of the broth using a skimmer cup. Add additional water if necessary to achieve a total of 4-5 quarts of broth. Bring the broth back to a rolling boil. -
Cook the Dumplings
Drop the frozen dumpling strips into the boiling broth a few at a time, stirring gently to separate them and prevent clumping. Continue to stir until all the dumplings are added and the broth returns to a boil. -
Simmer the Stew
Once all the dumplings are in the pot, reduce the heat to medium-low and let the stew simmer for a few minutes, allowing the dumplings to cook through and become tender. -
Incorporate the Soup
Lower the heat to low, then stir in the can of cream of chicken soup. Mix until the soup is fully incorporated into the stew, creating a creamy and rich texture. -
Season to Taste
Taste the stew and adjust the seasoning with additional black pepper if desired. The cream of chicken soup usually adds enough salt, but you can add more salt if needed. -
Let the Stew Rest
Remove the pot from the heat, cover it, and let it stand for 15 minutes. This resting period allows the flavors to meld together beautifully. -
Serve and Enjoy
Serve the Chicken-N-Pastry Stew hot, ideally with a side of cornbread and green peas for a complete meal. The combination of the creamy stew with a side of cornbread makes for a satisfying and well-rounded dish.
Nutritional Information (per serving):
- Calories: 197.3
- Fat Content: 14.3g
- Saturated Fat Content: 4.1g
- Cholesterol Content: 62.5mg
- Sodium Content: 181.6mg
- Carbohydrate Content: 1.4g
- Fiber Content: 0g
- Sugar Content: 0.1g
- Protein Content: 14.8g
Notes:
This stew is incredibly versatile and can be adjusted according to your preferences. Feel free to add vegetables like carrots, celery, or peas during the simmering stage for extra flavor and nutrition. If you prefer a thicker stew, you can use less water or add a slurry of cornstarch and water to achieve your desired consistency.
Enjoy this delicious, easy-to-make Chicken-N-Pastry Stew with your family and friends! 🥣🍗💛
