first class 30 minute chicken and dumplings vest

30 minute chicken and dumplings

yummy
Meat And Seafood

30 MINUTE CHICKEN AND DUMPLINGS

This is a Rachel Ray recipe I had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as I couldn't locate the jiffy mix in my area, I made about 6 biscuits. Also, I think the refrigerated biscuits would work as well. Otherwise I followed the recipe pretty much exactly.

Ingredients

  • 1 1⁄2lbs chicken breast tenders
  • 1tablespoon olive oil, 1 turn of the pan
  • 2tablespoons butter
  • 1russet potato, peeled and diced
  • 2medium carrots, peeled and diced or thinly sliced
  • 1medium onion, chopped
  • 1stalk celery, diced
  • 1bay leaf, fresh or dried
  • salt & freshly ground black pepper
  • 1teaspoon poultry seasoning, 1/3 palm full
  • 2tablespoons flour, a handful
  • 1quart chicken broth or 1 quart chicken stock, canned or paper container,preferred brand kitchen basics
  • 1(8 ounce) box biscuit mix (preferred brand Jiffy Mix)
  • 1⁄2cup warm water
  • 2tablespoons flat leaf parsley, handful,chopped
  • 1cup frozen green pea

Direction

  1. Dice tenders into bite size pieces and set aside.
  2. Wash hands.
  3. Place a large pot on stove over medium high heat.
  4. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
  5. Season mixture with salt, pepper and poultry seasoning.
  6. Add flour to the pan and cook 2 minutes.
  7. Stir broth or stock to the pot and bring to a boil.
  8. Add chicken to the broth and stir.
  9. Place biscuit mix in a bowl.
  10. Combine with 1/2 cup warm water and parsley.
  11. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
  12. Cover pot tightly and reduce heat to medium low.
  13. Steam dumplings 8 to 10 minutes.
  14. Remove cover and stir chicken and dumplings to thicken sauce a bit.
  15. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.