Chicken and Dumplings

1. 1

   heat the oil in a dutch oven, then add the chicken.

2. 2

   sprinkle with salt and saute till browned, add the onion, carrots and celery.

3. 3

   saute until the veggies begin to soften and brown slightly, about 6 minutes.

4. 4

   add the broth, bring to a boil, reduce the heat and simmer, covered, until the chicken is cooked through, about 35 minutes.

5. 5

   stir in the peas.

6. 6

   for dumplings, mix bisquick, milk and parsley in a bowl to form a soft dough.

7. 7

   drop the dough by rounded tablespoonfuls onto the simmering stew.

8. 8

   simmer uncovered 10 minutes.

9. 9

   cover and cook until the dumplings have doubled in size and cooked trhrough, about 10 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.