30-Minute Chicken and Dumplings

By bnpolley

Ingredients

• Dumplings:
• 4 cups chicken broth
• 1 cup water
• 2 Tbsp unsalted butter
• 2 tsp poultry seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1 lb boneless, skinless chicken breast
• 1 cups all-purpose flour
• 3 cups milk
• 2 cups frozen peas and carrots
• 2 cups flour
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 1 Tbsp butter (softened)
• 1 cup milk

Details

Servings 8
Adapted from dashrecipes.com

Preparation

Step 1

directions:

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.

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

3. 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.

4. 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!