Chicken and Dumplings

Chicken and Dumplings

(Dumpling batter)

2 ¼ Cup Bisquick

2/3 Cup milk

4 T. Butter

½ Cup diced onion

3 carrots

½ Cup celery

8 Cups chicken broth

1 teaspoon rosemary

1 teaspoon sage

4 Cups shredded/cubed chicken

1 Cup frozen sweet peas

1 Cup Milk (or ½ C milk ½ C half and half or ½ C cream)

1 teaspoon salt

Prep up dumpling batter and set aside.

Add butter to pot and the mirepoix cook gently until the onion is translucent. 

Add the broth, rosemary, sage cover and cook over medium until carrots are al dente.
Add Chicken.

Bring to a boil and whisk in milk/cream/or half and half.

Taste and season (add salt).

Drop in dumplings and sprinkle with 1 T. dried parsley

Cover and cook for 15 minutes.

Remove the lid and cook for 10 to 15 minutes more.

The dumplings will be fully cooked and fluffy inside.