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1
Place chicken pieces, water, and 2 teaspoons salt in a large pot.
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2
Bring to a boil; cover and reduce heat to medium-low.
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3
Simmer until chicken is done.
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4
Remove chicken from broth; bone and cut into bite-size pieces.
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5
Set aside.
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6
Cut turnips, onions, potatoes, celery, and carrots into bite-size pieces.
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7
Bring broth back up to a gentle boil and add vegetables.
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8
Cook until vegetables are just done
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9
Strain into a colander set over a large bowl.
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10
Drain vegetables and set aside.
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11
Let broth sit until the fat rises to the top.
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12
Skim excess fat from top.
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13
Put pot back on stove over medium heat.
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14
Add butter and cook until it is melted and starts to foam.
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15
Add flour and cook, stirring constantly, until flour turns golden brown.
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16
Add about 2 cups of the reserved broth and whisk until smooth.
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17
Whisk in the remaining broth.
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18
Bring to a gentle boil and cook, stirring occasionally, until sauce thickens.
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19
Add chicken, cooked vegetables, and green peas; cook until bubbling.
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20
Make dumplings by mixing Bisquik, milk, egg, and parsley.
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21
Drop by spoonfuls onto top of gently bubbling stew.
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22
Cook uncovered for 10 minutes, then cover and cook for 10 more minutes.
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23
Serve immediately.
