Ingredients
1 1/2 lbs chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 stalk celery, diced
1 bay leaf, fresh or dried
salt & freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart 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)
1/2 cup warm water
2 tablespoons flat leaf parsley, handful,chopped
1 cup frozen green pea
Preparation
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.
