30 Minute Chicken and Dumplings
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 tablespoons butter
- 1 medium onion chopped
- 1/2 cup warm water
- 1 stalk celery diced
- salt & freshly ground black pepper
- 1 1/2 lbs chicken breast tenders
- 1 tablespoon olive oil 1 turn of the pan
- 1 russet potato peeled and diced
- 2 medium carrots peeled and diced or thinly sliced
- 1 bay leaf fresh or dried
- 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 box biscuit mix (preferred brand jiffy mix)
- 2 tablespoons flat leaf parsley handful,chopped
- 1 cup frozen green pea
- Carbohydrate 43.769740272415 g
- Cholesterol 84.9913893940405 mg
- Fat 33.6014849809543 g
- Fiber 3.80121102564254 g
- Protein 26.7347454129009 g
- Saturated Fat 9.35684127486263 g
- Serving Size 1 1 -6 serving(s) (309g)
- Sodium 880.93532078003 mg
- Sugar 39.9685292467725 g
- Trans Fat 5.02147417980754 g
- Calories 583 calories
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.
