Chicken Stew with Oat Dumplings

Prep time: 10min
Total time: 35min
Serves 4
2 tbsp
cold butter, divided
30 mL
leeks, white parts only, split and sliced
carrots, diced
boneless, skinless chicken breasts, about 8 oz each (250 g), cut into cubes
1/2 tsp
salt, divided
2 mL
2/3 cup
all-purpose flour, divided
150 mL
1 1/2 cups
Compliments Chicken Broth - 35% Less Sodium
375 mL
1 cup
frozen baby peas
250 mL
1 tbsp
fresh Compliments Thyme, chopped and divided
15 mL
1/2 cup
Compliments Quick Oats
125 mL
2 tsp
baking powder
10 mL
1/3 cup
75 mL
ΒΌ of the recipe
10 g
saturated fat
4.5 g
37 g
47 g
120 mg
6 g
880 mg
790 mg


  1. In a large ovenproof saucepan or Dutch oven, heat 1 tbsp (15 mL) butter. Add leeks and carrots; cook until leeks are translucent. Season chicken with 1/4 tsp (1 mL) salt and add to pan, stirring over medium-high heat until chicken is lightly cooked on all sides. Add 1 tbsp (15 mL) flour and stir until flour turns from white to beige. Add broth and stir over medium heat until flour dissolves into broth and mixture begins to thicken, about 5 to 10 min. Stir in frozen peas and 2 tsp (10 mL) thyme leaves. Turn heat to low.

  2. Meanwhile, make dumpling batter by mixing remaining flour, oats, thyme, baking powder and salt in a small bowl. Add remaining butter in small pieces and mix lightly with fingertips. Add milk and stir just until a slightly wet batter forms.

  3. Drop dumpling batter, by the tablespoonful, over the simmering chicken mixture. Cover with a tight-fitting lid and cook for 15 min. Serve immediately.