Chicken and Dumplings Casserole

fromgatetoplate.com

Bonnie OHara

1 ¼ lb. Boneless skinless chicken breasts cut into pieces

Salt and pepper to taste

2 Tbsp. All purpose flour

2 tsp. Vegetable oil

4 Shallots thinly sliced

4 Leeks thinly sliced, only the white and light green parts at the bottoms

2 Carrots cut into rounds

2 Ribs of celery chopped

1 tsp. Fresh thyme

1 Bay leaf

2 ½ C. Chicken broth

½ C. Apple juice

½ C. Frozen peas thawed

subheading: FOR THE DUMPLINGS:

2 Tbsp. All purpose flour

2 Tbsp. White cornmeal

¾ tsp. Baking powder

1 ½ tsp. Parsley chopped

¼ C. Milk

Directions at fromgatetoplate.com

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