By Brian Wolters
Chicken and Dumplings
Rich, Yummy Chicken and Dumplings
Updated at: Thu, 26 Dec 2024 23:33:27 GMT
Nutrition balance score
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Ingredients
0 servings
1.5 poundschicken breast tenders
1 tablespoonolive oil
1 turn of the pan
2 tablespoonsbutter
1russet potato
peeled and diced
1 BagsBaby Carrots
diced or thinly sliced
1onion
medium, chopped
1bay leaf
fresh or dried
salt
freshly ground black pepper
1 teaspoonpoultry seasoning
1/3 palm full
2 tablespoonsflour
1 quartchicken broth canned
or stock or paper container, preferred brand
1 boxbiscuit mix
small, preferred brand
½ cupwater
warm
flat-leaf parsley
chopped
Instructions
Step 1
Dice tenders into bite size pieces and set aside. Wash hands.
Step 2
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.
Step 3
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.
