Easy Chicken and Dumplings

Ingredients

• 1.5 pounds boneless skinless chicken breasts (or tenders, cut into pieces)
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 3-4 medium red skin potatoes (diced)
• 2 medium carrots (peeled and diced or thinly sliced)
• 1 medium onion (chopped)
• 1 bay leaf
• salt and freshly ground black pepper (to taste)
• 1 teaspoon poultry seasoning
• 2 Tablespoons all purpose flour
• 1 quart chicken stock
• 8 ounces Jiffy buttermilk biscuit mix
• 1/2 cup warm water
• parsley
• 1 cup frozen green peas

Instructions

1. Dice tenders into bite size pieces, season with salt & pepper, and set aside.
2. Place a large pot on the stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper and poultry seasoning.
3. Add flour to the pan and cook 2 minutes, stirring frequently.
4. Pour chicken stock into the pot and bring to a boil. Add chicken to the broth and stir.
5. In a small bowl, add the biscuit mix, 1/2 cup warm water, and parsley. Stir until fully combined. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
6. Cover pot tightly and reduce heat to medium-low. Steam the dumplings for 8 to 10 minutes.
7. Remove the lid and stir the chicken and dumplings to break up dumplings and thicken sauce a bit.
8. Stir peas into the pan, remove pot from heat and serve!