Chicken and Dumplings

This is an easy, one-pot, weeknight meal that is super satisfying.  Thomas is always happy to see this cooking on the stove when he gets home from work.  It is especially great on a cold day!  It is also a good way to sneak some veggies into your kids dinner!  

Chicken and Dumplings:

adapted from Rachael Ray
click here for printable version 


1-2 pounds boneless skinless chicken breasts

1 tablespoon olive oil

2 tablespoons butter

1 russet or 2 red potatoes, peeled and diced

2 medium carrots, peeled and diced or thinly sliced

1 medium onion, chopped

1 rib celery, diced

1 bay leaf

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon poultry seasoning

2 tablespoons flour

1 quart chicken broth or stock

1 small box of instant biscuit mix i.e. Jiffy Mix

1/2 cup warm water

2 tablespoons fresh chopped parsley or 2 teaspoons dried

1 cup frozen peas

Cut the chicken breasts into bite size pieces and set aside.

Chop all vegetables.

Put a large pot on the stove over medium high heat.  Add oil, butter, vegetables and bay leaf, cook 5 minutes, stirring frequently.  Season the vegetables with salt, pepper and poultry seasoning.  Add the flour to the pan and cook for 2 minutes.

Add the broth to the pot and bring to a boil.  Add the chicken and stir.

Combine the biscuit mix, warm water and parsley in a bowl.  Drop tablespoons of mix into the pot, spacing dumplings evenly.  Cover the pot tightly and reduce the heat to medium low.

Steam the dumplings 8-10 minutes.

Remove the cover and stir the chicken and dumplings gently to thicken the sauce.

Stir in the peas.