Our Cottage Home

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Chicken and Dumplings

005

Ingredients

  • 1 1/2 pounds chicken breast tenders
  • 1 tablespoon olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1 large russet potato, peeled and diced
  • 4 medium carrots, peeled and diced or thinly sliced
  • 1 medium onion, chopped
  • 4 rib celery, diced
  • 1 bay leaf, fresh or dried
  • Salt and freshly ground black pepper
  • 1/2 teaspoon poultry seasoning
  • 2 tablespoons flour, a handful
  • 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
  • 1 c  biscuit mix
  • 1/2 cup warm 
  • 1 cup frozen green peas

Directions

  1. Dice tenders into bite size pieces and set aside.
  2. 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.
  3. 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.
  4. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

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This entry was posted on October 3, 2013 by in Food, Poultry and tagged , , , .

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