Green Chili Chicken and Dumpling Casserole
Servings 6 -8
Ingredients
For Filling
- ½ White or yellow onion diced
- ¼ Cup of unsalted butter
- 2 Tablespoons of fresh parsley
- 2 Teaspoons of cumin
- 1 Teaspoon of chili power
- 2 Teaspoons of minced garlic
- ¼ Cup of all purpose flour
- ½ Teaspoon of kosher salt
- ¼ Teaspoon of freshly cracked pepper
- 1 ½ Cups of low sodium chicken broth
- ½ Cup of light beer
- ½ Cup of half & half
- 3-4 Cups of potatoes cubed
- 3 Carrots diced and peeled
- 2 ½ Cups of cooked chicken cubed
- 2 cans of green chilis
For Dumplings
- 2 cups all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon white granulated sugar
- ½ cup / 1 stick cold unsalted butter cubed
- 1 ¼ cups whole milk
Instructions
- Preheat oven to 375 degrees Fahrenheit
- In a large dutch oven or heavy bottom skillet heat to medium heat. Once butter has melted, add in diced onion and cook until translucent (3-5 mins).
- Add in salt, pepper, garlic, parsley and flour and stir until pasty. Whisk in chicken broth and beer to onion mixture. Bring mixture to a simmer (5-10) minutes. Sauce will have thickened. Add in half and half and stir. Mix sauce with potatoes, canned green chilis, carrots and chicken. Transfer to a casserole dish and bake for 30-40 minutes or until potatoes are tender.
- While casserole mixture is baking, prepare dumpling batter. In a large bowl whisk together all purpose flour, baking powder, sugar and salt. With a pastry blender or your hands blend together the flour and butter until mixture is crumbly. Slowly stir in the milk while gently folding the batter until it comes together.
- Drop 8-10 spoonfuls on top of casserole and bake for an additional 15-20 minutes or until the dumplings are golden and a tooth pick removes clean.