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30 Minute Chicken and Dumplings

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Ingredients

    • 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) boxes biscuit mix ( preferred brand Jiffy Mix)
    • 1/2 cup warm water
    • 2 tablespoons flat leaf parsley, handful,chopped
    • 1 cup frozen green pea

Directions

  1. Dice tenders into bite size pieces and set aside.
  2. Wash hands.
  3. Place a large pot on stove over medium high heat.
  4. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
  5. Season mixture with salt, pepper and poultry seasoning.
  6. Add flour to the pan and cook 2 minutes.
  7. Stir broth or stock to the pot and bring to a boil.
  1. Add chicken to the broth and stir.
  2. Place biscuit mix in a bowl.
  3. Combine with 1/2 cup warm water and parsley.
  4. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
  5. Cover pot tightly and reduce heat to medium low.
  6. Steam dumplings 8 to 10 minutes.
  7. Remove cover and stir chicken and dumplings to thicken sauce a bit.
  8. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

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