This recipe is adapted from Rachael Ray (see original here). It is one of my favorites because it’s got lots of veggies and whips up in less than 30 minutes. The parsley really adds a lot of flavor to the biscuits. Last night I made it with green onions chopped into the biscuits instead, and there wasn’t nearly as much flavor.
Chicken & Dumplings
- 1 1/2 pounds 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
- 4 ribs celery, diced
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1 teaspoon season-all, 1/3 palm full
- 2 tablespoons flour, a handful
- 1 quart chicken broth
- 1 biscuit mix (see recipe below)
- 2/3 cup warm water
- Handful flat-leaf parsley, chopped
- 1 cup frozen green peas
Dice tenders into bite size pieces.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables, chicken, and bay leaf and cook 10 minutes, stirring frequently. Season mixture with salt, pepper and season-all. Add flour to the pan and cook 2 minutes. Stir broth to the pot and bring to a boil.
Make biscuit mix, combining 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.
Biscuit Mix:
- 2/3 c. all-purpose flour
- 2/3 c. whole wheat flour
- 3 t. baking powder
- 2 t. sugar
- 1/2 t. salt
- 2 T. butter or margarine
Mix together by hand or with fork, until butter is evenly distributed throughout in small pea-sized clumps.
That looks so so good!!! I can’t wait to try it!!!