Recipes and Cooking Chicken Stew with Cornmeal Dumplings To speed up the prep of this chicken stew recipe, we call for leftover chicken and frozen veggies. This hearty stew becomes a meal in a bowl once topped with homemade cornmeal dumplings. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Start To Finish Time: 40 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients 1 14 ounce can chicken broth 1 10 ounce package frozen mixed vegetables 1 cup frozen small whole onions ½ cup water 2 teaspoon snipped fresh basil, oregano, or dill; or 1/2 teaspoon dried basil, oregano, or dill, crushed ½ teaspoon salt ⅛ teaspoon garlic powder ⅛ teaspoon black pepper 1 cup milk ⅓ cup all-purpose flour 2 cup cubed cooked chicken or turkey or two 5-ounce cans chunk-style chicken or turkey Cornmeal Dumplings ½ cup all-purpose flour ½ cup shredded cheddar cheese ⅓ cup yellow cornmeal 1 teaspoon baking powder dash ground black pepper 1 beaten egg 2 tablespoon milk 2 tablespoon cooking oil Directions In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling. Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using. Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean. Makes 4 servings (about 6 cups) Cornmeal Dumplings In a medium bowl stir together all-purpose flour, shredded cheddar cheese, yellow cornmeal, baking powder, and black pepper. In a small bowl combine beaten egg, milk, and cooking oil; add to flour mixture, stirring with a fork just until combined. Rate it Print Nutrition Facts (per serving) 510 Calories 21g Fat 46g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 510 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 35% Cholesterol 135mg 45% Sodium 1045mg 45% Total Carbohydrate 46g 17% Total Sugars 6g Protein 35g Vitamin C 10mg 50% Calcium 333.2mg 26% Iron 3.6mg 20% Potassium 571mg 12% Folate, total 64.5mcg Vitamin B-12 0.7mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.