1-2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
2 tablespoons butter
1 russet or 2 red potatoes, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
2 tablespoons flour
1 quart chicken broth or stock
1 small box of instant biscuit mix i.e. Jiffy Mix
1/2 cup warm water
2 tablespoons fresh chopped parsley or 2 teaspoons dried
1 cup frozen peas
- Cut the chicken breasts into bite size pieces and set aside.
- Put a large pot on the stove over medium high heat. Add oil, butter, vegetables and bay leaf, cook 5 minutes, stirring frequently. Season the vegetables with salt, pepper and poultry seasoning.
- Add the flour to the pan and cook for 2 minutes.
- Add the broth to the pot and bring to a boil. Add the chicken and stir.
- Combine the biscuit mix, warm water and parsley in a bowl. Drop tablespoons of mix into the pot, spacing dumplings evenly. Cover the pot tightly and reduce the heat to medium low.
- Steam the dumplings 8-10 minutes.
- Remove the cover and stir the chicken and dumplings gently to thicken the sauce.
- Stir in the peas.
