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1
Place chicken breasts in a pot, cover with water, and boil until fully cooked.
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2
While chicken is boiling, melt butter in a large heavy-bottomed pot (I used a 5 qt saute pan).
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3
Add the carrots, celery, onion, and garlic to the pan and saute over medium heat, stirring occasionally, until onions are translucent and vegetables are soft.
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4
If you see that they are getting too hot, reduce heat to medium low.
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5
Add chicken broth and bouillon cubes.
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6
Bring to a boil, reduce heat to low, cover and simmer about 30 minutes.
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7
At this point you can add a slurry of flour and broth if the mixture is too thin for your likeness.
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8
I ended up using approximately 1/4 cup of flour, but would recommend adding 1 Tablespoon at a time until you reach your desired thickness.
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9
I find the best method for doing this is to ladle a scoop of broth out of the pot and into a separate cup.
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10
In that cup, whisk in the flour until smooth, and then whisk that mixture back into the pot.
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11
This keeps large clumps of flour from forming in your pot!
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12
When chicken has finished cooking, let it cool long enough to handle.
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13
Shred the chicken and add it to the broth and vegetables, along with the peas.
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14
Cover and let simmer for an additional 30 minutes.
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15
To prepare dumplings, mix together the Bisquick and milk, until a soft dough forms.
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16
Drop by rounded tablespoons into the chicken mixture (makes about 16 dumplings I got exactly this many using my medium scoop from Pampered Chef).
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17
Bring to a simmer and cook for 20 minutes, uncovered.
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18
Cover and cook for an additional 10 minutes, or until the dumplings are done.
