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Ingredients

• 3 tablespoons olive oil
• 1/4 cup flour
• 4 chicken thighs, washed and patted dry
• 1 celery stalk, diced thin
• 1/2 cup peeled baby carrots
• 1 medium onion, diced
• 1 shallot, diced
• 1 can low-sodium cream of chicken soup
• 1/2 cup water
• 1/2 cup apple cider
• 1 package rolled pie dough
• 1 tablepoon butter
• 1/2 package pre-sliced green apples, skin removed and diced small
• 1 tablespoon brown sugar
• 1/4 cup raisins
  

Cooking Instructions

1. Warm oil in a large Dutch oven over medium heat. Coat chicken thighs with flour and add to pot. Cook until golden brown, about three minutes each side. Remove chicken and drain on paper towels; set aside.
2. Add celery, carrots, onions, and shallots to the same pot and cook until softened, about four minutes.
3. Pour in cream of chicken soup, 1/2 can of water and 1/2 can of apple cider; stir until mixed thoroughly.
4. Return chicken to pot and simmer on medium-low.
5. To make the dumplings: Roll out pie dough on flat surface and use a round cookie cutter to make medium sized circles. Melt butter in a small pan and add apples, raisins, and brown sugar. Cook until softened, about five minutes. Scoop small amounts of the apple mixture into dough circles; fold dough into half circles and crimp the edges.
6. Drop dumplings into stew mixture, cover and let simmer for 25 minutes.
   

Make-Ahead

Try it With:
Quick Cornbread

Related Recipes:
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Apple-Cinnamon Dumplings
Dumplings for Soup

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Quick & Easy Side Dishes
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