Serves 1
Directions
- 1Add 2 tablespoons of olive oil and 2 tablespoons of butter to a large pot.
- 2Add 1 pound of boneless, skinless chicken breast that has been cut into bite-sized pieces and a chopped yellow onion.
- 3Stir until everything is coated in the oil.
- 4Add a teaspoon of salt, a teaspoon of dried parsley leaves, half a teaspoon of dried thyme leaves, and a quarter teaspoon of pepper.
- 5Cook until the chicken is no longer pink.
- 6Then add 3 minced garlic cloves and 2 tablespoons of flour.
- 7Let this cook for a minute while stirring.
- 8Add 1 cup of chicken broth and stir until smooth.
- 9Then add another 3 cups of chicken broth, 1 cup of whole milk, and a cup and a half of frozen peas and carrots.
- 10Let the liquid come to a simmer, and in the meantime, make the dumplings.
- 11Add the biscuit mix to a mixing bowl with 3/4 of a cup of water, 1/2 a cup of shredded cheddar cheese, and the cheddar bay flavor packet.
- 12Mix it together.
- 13Drop spoonfuls of the batter into the simmering liquid. Spoons would work, but I like to use a cookie scoop for this.
- 14Try to drop the batter so that the dumplings are not touching.
- 15Do not stir at this point.
- 16Cover the dumplings and let them cook for 12 minutes.
- 17After they've cooked, gently break apart the dumplings, then stir well, making sure all of the dumplings are coated in the liquid.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound boneless skinless chicken breast
- 1 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 whole 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 potmixing bowlcookie scoop
Tips
- Do not stir the dumplings immediately after dropping them into the simmering liquid.
- Gently break apart the dumplings after they have cooked and then stir well.
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