A comforting and flavorful Irish-inspired chicken stew with tender herb dumplings.
In a large pot, combine the chicken, celery, onion, salt, poultry seasoning, and black pepper. Add enough water to cover the ingredients.
Use cold water to start for a clearer broth.
Bring the mixture to a boil, then reduce the heat and simmer for 1 hour, allowing the flavors to meld.
Skim off any foam that rises to the surface for a cleaner broth.
Add the potatoes and carrots to the pot and continue to simmer for 30 minutes.
Cut the vegetables into even pieces for uniform cooking.
Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the pot.
Use two forks to shred the chicken easily.
Stir in the green peas and cook for an additional 5 minutes.
Add the peas at the end to retain their vibrant color.
In a mixing bowl, combine the baking mix, milk, and parsley to form a soft dough.
Do not overmix the dough to keep the dumplings tender.
Drop spoonfuls of the dough onto the boiling stew, then cover and simmer for 10 minutes.
Keep the lid on to ensure the dumplings cook through.
Uncover the pot and simmer for an additional 10 minutes to firm up the dumplings.
Test a dumpling by cutting it open to ensure it's cooked through.
Serve the stew hot, garnished with extra parsley if desired. Enjoy your comforting meal!
Serve with crusty bread for a complete meal.
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