A hearty and flavorful chicken stew topped with soft herb-infused dumplings, perfect for a cozy meal.
Heat a bit of oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding vegetables to prevent sticking.
Add the carrots, onion, and celery, and sauté until the onion becomes translucent.
Stir occasionally to cook the vegetables evenly.
Pour in the chicken broth, reserving a small portion for later, and bring to a gentle boil.
Use low-sodium broth to control the saltiness of the dish.
Mix the reserved broth with the flour to create a slurry, then stir it into the boiling mixture.
Whisk the slurry well to avoid lumps.
Add the chicken, potatoes, mushrooms, and herbs to the pot, then reduce the heat to low and cover.
Cut the chicken and vegetables into uniform pieces for even cooking.
In a bowl, mix the biscuit mix, herbs, and milk to form a soft dough.
Do not overmix the dough to keep the dumplings tender.
Spoon the dumpling dough onto the stew in evenly spaced portions.
Use a spoon to drop the dough gently to avoid splashing.
Cook the stew uncovered for 10 minutes, then cover and cook for an additional 10 minutes.
Check the dumplings with a toothpick to ensure they are cooked through.
Serve the stew hot in bowls, garnished with fresh herbs if desired.
Pair with a side of crusty bread for a complete meal.
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