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30 Minute Chicken and Dumplings

chicken breast, broth, pea, potato, carrots, onion, celery, butter, flour, parsley, seasoning

30 Minute Chicken and Dumplings -


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,chopped
1 cup frozen green pea


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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