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30 minute chicken and dumplings

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30 Minute Chicken and Dumplings

"This is a Rachel Ray recipe I had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as I couldn't locate the jiffy mix in my area, I made about 6 biscuits. Also, I think the refrigerated biscuits would work as well. Otherwise I followed the recipe pretty much exactly."

Ingredients

  • 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

Directions

  • 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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