Autumn Chicken Stew

By smleonard

Ingredients

• Dumplings:
• 4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
• 1/4 cup Original Bisquick® mix
• 1 tablespoon vegetable oil
• 2 1/2 cups 1-inch cubes pumpkin or Hubbard squash
• 1 teaspoon pumpkin pie spice
• 2 medium potatoes, cut into 1-inch cubes
• 1 medium onion, chopped (1/2 cup)
• 1 can (14.5 oz) Italian-style stewed tomatoes, undrained
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
• Chopped fresh parsley or pumpkin pie spice, if desired
• 1 1/2 cups Original Bisquick® mix
• 1/2 cup milk

Preparation

Step 1

1. Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.



2. Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.



3. Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.