← Back to Search Results
American
Chicken and Parsley Dumpling Potpie

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This is a true potpie. Both the chicken filling and the dumpling topping are cooked and served in the cooking pot. With chunks of cooked chicken bubbling in a broth-based sauce and quick-to-mix cornmeal dumplings steaming on top, this potpie defines comfort food. The fairly thin sauce thickens quite a bit when the dumpling topping cooks with it.

Ingredients

Filling

  • 4 tablespoons unsalted butter
  • ¼ cup unbleached all purpose flour
  • 4 cups chicken broth (low sodium if canned)
  • 1 teaspoon fresh thyme leaves, or ½ teaspoon dried
  • 3 cups cooked chicken, cut into 1-inch pieces
  • 3 tablespoons finely chopped fresh chives
  • Salt and freshly ground pepper

Topping

  • 6 tablespoons cornmeal
  • 6 tablespoons unbleached all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into pieces
  • ¼ cup milk (any fat content)
  • 1 large egg
  • 2 tablespoons finely chopped fresh parsley

Directions

1. Make the filling: In a medium saucepan, melt the butter over low heat. As soon as the butter melts, add the flour and increase the heat to medium. Using a wooden spoon and stirring constantly, cook the butter and flour until it is bubbling and just beginning to become slightly golden, about 4 minutes. Using a whisk and whisking constantly, slowly pour in the chicken broth. Keep whisking until the sauce is smooth. Bring to a gentle boil, adjusting the heat as necessary, and cook for 5 minutes. The sauce will thicken slightly to the consistency of a thick syrup. Add the thyme and chicken pieces. Continue cooking, uncovered, to blend the flavors for 15 minutes, then add the chives, salt and pepper to taste. Make the dumpling batter while the chicken cooks in the sauce.

2. Prepare the topping: In a medium bowl, stir the cornmeal, flour, baking powder, and salt together. Using your fingertips, a fork, or a pastry blender, cut the butter pieces until they are the size of peas. You will still see loose flour. In a small bowl and using a fork, stir the milk and egg together. Use a spoon to stir the milk mixture and parsley into the cornmeal mixture, stirring just to evenly moisten the dry ingredients.

3. Drop rounded tablespoons of batter onto the gently bubbling filling. You will have 8 or 9 dumplings. Cover the saucepan and adjust the heat to keep the potpie at a gentle boil, and continue cooking until the dumplings are done, about 10 minutes. Use a knife to cut into one of the dumplings to make sure that they are firm throughout. The sauce will thicken considerably while the dumplings cook.

4. Remove the saucepan from the heat and spoon servings of dumpling and filling onto serving plates.

Variation: Three tablespoons of finely chopped fresh chives can be substituted for the parsley in the dumplings.

Notes

Strain and save the broth from cooking the chicken to use for the sauce.

Steps Ahead: The chicken filling can be cooked a day ahead, covered, and refrigerated. Bring the filling to a gentle boil before adding the dumplings.


© 2006 Elinor Klivans
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Cooked Chicken. For nutritional information on Cooked Chicken, please follow the link above.

Nutritional information is based on 8 servings, and 1/8 teaspoon of added salt per serving.

197kcal (10%)
40mg (4%)
2mg (4%)
93mcg RAE (3%)
189mg
17mg
6g
3g
1g
17g
54mg (18%)
580mg (24%)
6g (31%)
11g (18%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • shirleye

    09.17.09 Flag comment

    This recipe sounds delicious, however, since it is listed with recipes for Rosh Hashana can it be made without the butter and milk (or something substituted for these items) so that it is kosher since this is definitely not a kosher recipe. Thanks.

 

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
spice Spice
by Ana Sortun
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
martin-yans-china Martin Yan's China
by Martin Yan
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-explorations Baked Explorations
by Matt Lewis
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?