30 Minute Chicken and Dumplings |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
1. Dice tenders into bite size pieces and set aside.
2. Wash hands.
3. Place a large pot on stove over medium high heat.
4. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
5. Season mixture with salt, pepper and poultry seasoning.
6. Add flour to the pan and cook 2 minutes.
7. Stir broth or stock to the pot and bring to a boil.
8. Add chicken to the broth and stir.
9. Place biscuit mix in a bowl.
10. Combine with 1/2 cup warm water and parsley.
11. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
12. Cover pot tightly and reduce heat to medium low.
13. Steam dumplings 8 to 10 minutes.
14. Remove cover and stir chicken and dumplings to thicken sauce a bit.
15. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
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