Chicken and vegetable ragu with herb dumplings

Smartpoints value per serving
Total Time
50 min
10 min
40 min
This rustic comfort food is the perfect entrée to serve on the weekend or at a casual dinner party during the cooler months of the year. Perfectly fluffy, herb-flecked dumplings atop a savory filling brimming with aromatic vegetables makes the stove-top dish feel like a cross between chicken and dumplings and a biscuit-topped pot pie. During the spring, you could omit the carrots and use a combination of asparagus and green peas instead. Since this recipe is pretty much a meal-in-one, a simple side such as a crunchy garden salad dressed with a balsamic vinaigrette is all that’s needed to accompany it.


uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1-inch pieces

table salt

¾ tsp

black pepper

¼ tsp

uncooked onion(s)

1 medium, chopped

all-purpose flour

1 Tbsp

all-purpose flour

½ cup(s)

reduced-sodium chicken broth

2 cup(s)

uncooked potato(es)

10 oz, 2 (5-ounce) red variety, scrubbed and diced

whole wheat flour

¼ cup(s)

baking powder

1½ tsp

fat free skim milk

½ cup(s)

unsalted butter

2 tsp

fresh parsley

2 Tbsp, fresh, chopped


2 Tbsp, fresh, chopped

frozen peas and carrots

1½ cup(s), thawed

dried thyme

1 tsp


  1. Spray a nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the chicken and sprinkle with 1⁄4 teaspoon of the salt, and the pepper. Cook, stirring occasionally, until the chicken is lightly browned, about 6 minutes. Add the onion and cook, stirring, until softened, about 5 minutes longer.
  2. Stir in 1 tablespoon of the flour and cook, stirring constantly, 1 minute. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.
  3. Meanwhile, to make the dumpling dough, whisk together the remaining 1⁄2 cup all-purpose flour, the whole-wheat flour, baking powder, and the remaining 1⁄2 teaspoon salt in a medium bowl. Add the milk, butter, parsley, and chives; stir just until a soft dough forms. Set the dumpling dough aside.
  4. Stir the peas and carrots and thyme into the Dutch oven and simmer 2 minutes. Drop 8 rounded tablespoonfuls of the dumpling dough onto the surface of the simmering stew. Simmer, covered, 8 minutes. Uncover and simmer until the dumplings are doubled in size and cooked through, about 3 minutes longer. Yields 1 cup stew and 2 dumplings per serving.

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