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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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10/20/2014

Chicken and Dumplings - Updated

I made this for dinner tonight and it was soooo good!


1.5 pounds boneless chicken breasts, cut into bite size pieces
2 tbs olive oil
3 or 4 large russet potatoes peeled and diced
3 large carrots peeled and diced
1 large sweet onion
3 ribs of celery
3 bay leaf, fresh or dried
kosher salt and black pepper
2 or 3 tsp poultry seasoning
4 tbs flour
2 boxes of Kitchen Basic chicken stock
1 box of Jiffy biscuit mix
1/2 cup of warm water
2 tbs flat leaf parsley chopped
1 small bag of frozen peas

Cut chicken breasts into bite size pieces and put aside.
Heat a large pot over medium high heat and add oil, butter, veggies and bay leaf and cook -10 minutes stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pot and cook for another 2 minutes. Stir in stock and bring to a boil. Add chicken and stir.  Let boil for 10 - 15 minutes until potatoes are fork tender.

Mix the biscuit mix with water and parsley. Drop tablespoonful (or medium cookie scoop) of mix into the pot spacing the dumplings evenly. Cover pot and reduce heat to medium low. Steam dumplings for about 10 minutes. Stir in frozen peas and cook for a few more minutes.

Remove pot from heat and serve in shallow bowls.



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