Chicken and Dumplings

By CarolM-2

Ingredients

• Dumplings:
• 2 1/4 lbs. bone-in chicken breasts
• 2 Tbsp. olive oil
• 2 med. carrots, peeled and diced
• 2 ribs celery, diced
• 1 leek, trimmmed and thinly sliced
• 4 c. water
• 4 Tbsp. flour
• 1/4 tsp. each, salt and pepper
• 1 can cream of chicken soup
• 1/2 soup can fat-free half and half.
• 4 cups reduced-sodium chicken broth
• 1 c. frozen peas
• 1 Tbsp. chopped fresh dill
• 2 c. bisquick
• 1/2 c. milk
• 1 Tbsp. chopped fresh dill

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Heat a lg. lidded nonstick skillet over med-high heat. Add chicken, skin side down and cook until browned, 4-5 minutes. Add 4 cups water, cover and reduce heat to a simmer. Poach 20 minutes. Remove chicken from liquid, save liquid and let cool. When cool enough to handle, remove and discard skin and bones and cut chicken into bite-size pieces.
Heat oil in a lg. pot over medium heat. Add carrots, celery and leek. Cook 5 minues or until softened. Sprinkle with flour, salt and pepper. Cook 3 minutes, stirring. Add broth, 2 cups of the poaching liquid, soup and half and half. Bring to a simmer, cook 5 minutes. Stir in chicken.

Meanwhile, make Dumplings:
In a medium bowl, combine bisquick, milk and dill. Drop by Tablespoons into simmering liquid. Cover pot tightly, cook 10 minutes. Uncover and gently stir in peas and chopped dill