Chicken & Dumplings made from Coconut Flour

Chicken and Dumplings

Contributed By: bobbiejoryan
lowcarbfriends.com


Chicken:

2 cups Chicken broth
1 cup Onion, chopped
1 stalk Celery, chopped
2 potatoes, chopped
1/2 cup Peas
1 cup Cut-up chicken cooked
2 tablespoons Cornstarch
1/2 cup milk
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Marjoram

Dumplings:

4 Eggs
1/4 cup Butter or coconut oil, melted
1/4 tsp Salt
1/3 cup Sifted coconut flour
1/4 tsp gf Baking powder

Preparation

Chicken:

In a large saucepan, bring broth to a boil. Add onion, celery, potato, peas, and chicken. Reduce heat and simmer for 30 minutes. Mix cornstarch into milk and stir into stew. Add salt, pepper, and marjoram, and simmer, stirring occasionally, for 5 to 10 minmutes. Taste and add more salt if needed. While stew is cooking, make the dumpling batter.

* You may substitute 1-2 cups of chopped cauliflower for the potato.

Dumplings:

Blend together eggs, butter, and salt. Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Pour hot stew into a 2 quart casserole dish. Drop batter by the spoonful on top of stew, making 4 large dumplings. Bake at 400 degrees for 15 to 20 minutes.

Ellen Notes: You can use a whole chicken cut into serving size pieces poach in salted water saving broth to use in recipe. remove bones if you want but bones in is more traditional