Chicken and dumplings

By almarsh

Slightly modified from Rachel Ray's 30 minute version

Ingredients

• 1 1/2 pound chicken breast tenders
• 1 T olive oil
• 2 T butter
• 1 potato, peeled and diced
• 2 medium carrots, peeled and thinly sliced
• 1 medium onion chipped
• 1 rib celery, diced
• 1 bay leaf
• salt and freshly ground pepper
• 1 t poultry seasoning
• 2 T flour
• 1 quart chicken broth - can or stock
• Biscuit
• 1 c peas

Preparation

Step 1

Dice chicken into bite size pieces. Place a large pot on stove over medium heat. Add oil, butter, vegetables, and bay leaf. cook 5 minutes. Season mixture with salt, pepper, and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth to the pot and bring to a boil. add chicken and stir. Mix biscout in small bowl with 1/2 c milk. Drop tabespoonfuls of prepared mix in the pot spacing dumplings evenly. cover pot tightly and reduce heat to medium low. Steam dumplings 8 - 10 minutes. Stir peas in and remove chicken and dumplings from heat.