30 Minute Shortcut Chicken And Dumpling Recipe 435

Steps:

• In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

Steps:

• 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.