Chicken and Dumplings Recipe

• servings: 8 servings
• active time: 25 minutes
• total time: 55 minutes

Ingredients

1/2 cup salted butter (divided)

1 large onion (finely diced)

3 celery stalks (finely diced)

5 medium carrots (peeled and finely chopped)

salt and pepper (to taste)

1/4 cup all-purpose flour

4 cups chicken stock (make sure you use a flavorful one or add chicken bouillon cube to yours for additional flavor)

Chicken base (better than boullion)

Sweet corn

Sweet peas

1 chicken breast and 4 boneless skinless chicken thighs

Bisquick mix

2 1/2 tbsp salted butter (melted)

1/3 cup chopped parsley for garnish

Directions

For the Chicken

Sear/brown chicken in nonstick pan using mix of oul and butter until browned, then remove and chop to bite-size pieces.

Add ¼ cup of the butter to large pot over medium heat until melted.

Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes. Add frozen garlic and saute until fragrant, then remove all and set aside until later.

Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk, allowing it to brown somewhat until it becomes golden brown, about 8-12 minutes.

Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.

Add the chopped chicken and cooked vegetables to the pot and allow sauce to somewhat thicken. Taste for seasoning and add final salt and pepper to taste.

For the Dumplings

Follow bisquick box recipe for dumplings.

Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.

Allow dumplings to cook and puff up without lifting the cover for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with lid and allow to cook a bit longer.

Scoop into bowls and sprinkle with parsley to serve.

Nutrition

• Calories: 324 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 67 mg
• Sodium: 668 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 8 g