Chicken and Dumplings

By phowley

Ingredients

• 2 c buttermilk baking mix
• 2/3 c water
• 1/4 c minced scallion greens
• 1 lb boneless, skinless chicken thighs
• 2 (12 oz each) jars fat-free chicken gravy
• 1 (16 oz) bag frozen peas and carrots
• 1/3 c sliced white part of scallions

Details

Servings 4

Preparation

Step 1

Mix buttermilk mix with water and scallion greens with fork until blended.
Cut chicken into 1" pieces.
Put in large, non-stick skillet and stir in gravy, peas and carrots, and whites of scallions.
Bring to a boil, stirring a few times.
Reduce heat and drop 8 large spoonfuls of dough on chicken mixture.
Simmer uncovered for 10 minutes.
Cover and simmer for 10 more minutes until chicken is no longer pink.