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30 Minute Chicken And Dumplings

posted in Food & Drink > Recipes
08/24/2016
  • 1 1⁄2 lbs 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 stalk celery, diced
    1 bay leaf, fresh or dried
    salt & freshly ground black pepper
    1 teaspoon poultry seasoning, 1/3 palm full
    2 tablespoons flour, a handful
    1 quart chicken broth or 1 quart chicken stock, canned or paper container,preferred brand kitchen basics
    1 (8 ounce) box biscuit mix (preferred brand Jiffy Mix)
    1⁄2 cup warm water
    2 tablespoons flat leaf parsley, handful,

  • 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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