Vegan Chicken & Dumplings

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a Dutch oven (or 5 to 6 quart heavy pot with a tight fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.

Step 2

Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly. Season with salt and pepper. Add vegan chicken (can be frozen); reduce heat to medium-low and cover, stirring occasionally.

Step 3

Meanwhile, make dumplings: in a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 tsp salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. Add an additional two tablespoons of milk if too thick. Set aside.

Step 4

Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoons, keeping them spaced apart (dumplings will swell as they cook). Cover and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.