Chicken and Dumplings

Heat oil and butter in a large nonstick skillet set over medium heat. Add the asparagus, mushrooms, carrots, celery, shallots and garlic and sauté for 3-5 minutes, or until vegetables are beginning to soften. Add the flour and cook for 1 minute, stirring constantly. Remove from heat.

Transfer half of the vegetable mixture to another large nonstick skillet. Add apple juice and parsley to one skillet, white wine and tarragon to the other skillet, and set both over medium-high heat. Cook until liquids reduce, about 2 minutes.

Divide chicken and stock into 2 equal portions and add ingredients to each skillet. Bring to the boil and simmer for 5-7 minutes, or until slightly thickened. Stir 1/4 cup/50 mL of cream into each skillet and heat for 2 minutes. Season, to taste, with salt and pepper. Preheat oven to 425 F/220 C.

Spoon the white wine and tarragon mixture into 2 1-cup/250 mL volume casserole dishes for the adults. Spoon the apple juice and parsley mixture into 2 1/2-cup/125 mL volume casserole dishes for the children

Set dishes on a baking sheet. Divide pizza dough into 2 oz/60 g portions, and cut each portion into 4 dumplings. Top each casserole with dumplings, and bake for 10-12 minutes, or until golden .

Tip: The filling could be made the day before and refrigerated. Before serving, warm over low heat, transfer to casserole dishes and proceed with baking