- 3 cups cooked chicken, deboned and cut in chunks
- 1 qt. chicken broth
- 2 tsp. granular chicken bouillon
- 2 cups potatoes, cubed
- 2 cups peas
- 2 Tbsp. onion, chopped
- 2 cups sliced carrots
- 1 Tbsp. parsley
- 1 tsp. salt
- Pepper to taste
- 1 box buttermilk baking mix
Put first 10 ingredients into an 8-qt. kettle.
Cover and bring to a boil.
Reduce heat. Simmer until vegetables are soft
Thicken or thin with water and/or flour as desired.
Make dumplings according to buttermilk baking mix box
Drop dumplings on top of cooked stew
Simmer until dumplings are cooked through.