Optional-add extra veggies. I like to add 1 C chopped broccoli or green beans.if add a lot of extra veggies increase broth by 1 C.
1 ¾cupsall-purpose flour (8.75 oz)
4tablespoonbutter (2.0 oz )
2tablespoonchopped fresh chives or parsleyor 2 tsp dried
¾cupbuttermilk (6 oz)or ⅔ cup liquid whey (drained from yogurt)
Preheat oven to 350 °F
On the stovetop in a Dutch oven, melt 2 Tbs. of butter. Sauté onions, carrots, and celery until soft, 5-7 minutes.
Stir in the diced chicken. Add the remaining 2 Tbs. butter in the pot. Add the flour and cook for 1 minute.
Add the broth slowly stirring constantly to prevent lumps.
Add potatoes, parsley, and oregano. Simmer for 10-15 minutes on low while you make the dumplings. Just before adding the dumplings, stir in any soft veggies (broccoli or zucchini)
Add the flour, baking soda, baking powder, and salt to a bowl and mix briefly. Cut in the butter with knives, or a pastry cutter until crumbly. Mix in the chives or parsley.
Wisk together the buttermilk and egg and add all at once to the dry ingredients. Stir until evenly moistened.
Scoop the dumpling batter onto the simmering filling using a muffin scoop or 1⁄4 C measure.
Leave space between the dumplings as they will almost double as they cook. Put a lid on the pan and bake in the oven for 25-30 minutes. Remove from oven serve hot.
Note: I have been using powdered buttermilk the past few times with no change. I add the appropriate amount of powdered buttermilk to the flour then add water as the liquid (Mix the egg with water and add to the dry ingredients). I find using the powdered buttermilk easier since I seem to never have buttermilk in the fridge or freezer when I need it. Using powered buttermilk also makes this easier to make when camping.