30-Minute Chicken and Dumplings

By SMorrissey

This delicious, thick, rich, and creamy stew is packed with flavor and chunks of chicken, peas, carrots and delicious dumplings, and takes a fraction of the time to whip up compared to a traditional chicken and dumplings recipe!

Ingredients

• DUMPLINGS:
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons unsalted butter
• 2 teaspoons poultry seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 pound boneless, skinless chicken breast
• 1 cups all-purpose flour
• 3 cups milk
• 2 cups frozen peas and carrots
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoons butter, softened
• 1 cup milk

Details

Servings 8
Adapted from dashrecipes.com

Preparation

Step 1

In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.

In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.

Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!