Chicken and Dumplings

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 1/2 pounds chicken breast tenders
  • 1 tablespoon olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1 russet potato, peeled and diced
  • 2 medium carrots, peeled and diced or thinly sliced
  • 1 medium onion, chopped
  • 1 rib celery, diced
  • 1 bay leaf, fresh or dried
  • Salt and freshly ground black pepper
  • 1 teaspoon poultry seasoning, 1/3 palm full
  • 2 tablespoons flour, a handful
  • 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
  • 1 small box biscuit mix(preferred brand Jiffy Mix)
  • 1/2 cup warm water
  • Handful flat-leaf parsley, chopped
  • 1 cup frozen green peas
Directions

Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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