Whole Wheat Dumpling-Topped Chicken Pot Pie

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 8 Servings

Soup

• 1 2-lb. rotisserie chicken
• 2tablespoons canola oil
• 4cups frozen mixed vegetables (like peas, corn, carrots, and green beans)
• 1tablespoon onion powder
• 1tablespoon garlic powder
• ½cup whole wheat flour
• 5cups chicken stock
• 1cup whole milk
• 3 bay leaves
• Salt and pepper, to taste

Dumplings

• ¾cups whole wheat flour
• ¾cups all-purpose flour
• 2teaspoons baking powder
• Pinch of salt
• ¾cup milk
• 1tablespoon butter, melted
• Pinch of salt

For the soup

1. Remove the skin and bones of the chicken, then shred the meat into bite-size pieces.

2. Heat oil in a 6-qt. stockpot, covered, over medium.

3. Add frozen mixed vegetables, onion powder, garlic powder, and some salt and pepper. Cook, stirring occasionally, until vegetables are heated through, about 3 minutes.

4. Sprinkle flour over vegetables and stir everything together.

5. Slowly pour in chicken broth, stirring constantly to prevent the flour from getting lumpy.

6. Pour in milk and add bay leaves.

7. Increase heat to medium-high to bring things to a gentle boil, then immediately reduce heat to low and let everything simmer for 5 minutes, until the mixture is the consistency of a thick gravy.

8. Stir in shredded chicken and cover. 

For the dumplings

1. In a mixing bowl, combine whole wheat and all-purpose flours, baking powder, and a pinch of salt.

2. In a small bowl or mug, stir together milk and butter.

3. Pour wet ingredients into dry ingredients and mix just until everything is moistened.

4. Uncover soup and drop in rounded tablespoons of dumpling mixture in an even layer across the top.

5. Make sure soup is gently simmering (over low or medium-low heat), then cover and cook for 15 minutes to let dumplings steam and plump.

6. Cool slightly before serving.