Chicken and Dumplings
Directions
- 1Add 2 tablespoons of olive oil and 2 tablespoons of butter to a large pot.
- 2Add 1 pound of bite-sized boneless, skinless chicken breast and a chopped yellow onion. Stir until everything is coated in oil.
- 3Add 1 teaspoon of salt, 1 teaspoon of dried parsley leaves, 1/2 teaspoon of dried thyme leaves, and 1/4 teaspoon of pepper.
- 4Cook until chicken is no longer pink.
- 5Add 3 minced garlic cloves and 2 tablespoons of flour; cook for 1 minute while stirring.
- 6Add 1 cup of chicken broth and stir until smooth.
- 7Add another 3 cups of chicken broth, 1 cup of milk, and 1 1/2 cups of frozen peas and carrots.
- 8Let the liquid come to a simmer.
- 9In a mixing bowl, add the biscuit mix, 3/4 cup of water, 1/2 cup of shredded cheddar cheese, and the cheddar bay flavor packet. Mix together.
- 10Drop spoonfuls of the batter into the simmering liquid, ensuring the dumplings are not touching. Do not stir.
- 11Cover and let cook for 12 minutes.
- 12After cooking, gently break apart the dumplings and stir well to coat them in the liquid.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound boneless skinless chicken breast
- 1 chopped yellow onion
- 1 teaspoon salt
- 1 teaspoon dried parsley leaves
- 0.5 teaspoon dried thyme leaves
- 0.25 teaspoon pepper
- 3 minced garlic cloves
- 2 tablespoons flour
- 4 cups chicken broth
- 1 cup milk
- 1.5 cups frozen peas and carrots
- 1 box biscuit mix
- 0.75 cup water
- 0.5 cup shredded cheddar cheese
- 1 cheddar bay flavor packet
Equipment
large potwooden spoonmeasuring spoonsmeasuring cupcookie scoop
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