Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 1 1/2 lbs chicken breast tenders
• 1 tablespoon olive oil , 1 turn of the pan
• 2 tablespoons butter
• 1 russet potato , peeled and diced
• 2 medium carrots , peeled and diced or thinly sliced
• 1 medium onion , chopped
• 1 stalk celery , diced
• 1 bay leaf , fresh or dried
• salt & freshly ground black pepper
• 1 teaspoon poultry seasoning , 1/3 palm full
• 2 tablespoons flour , a handful
• 1 quart chicken broth or 1 quart chicken stock , canned or paper container,preferred brand kitchen basics
• 1 (8 ounce) box biscuit mix (preferred brand Jiffy Mix)
• 1/2 cup warm water
• 2 tablespoons flat leaf parsley , handful,chopped
• 1 cup frozen green pea

Directions

1. Dice tenders into bite size pieces and set aside.

2. Wash hands.

3. Place a large pot on stove over medium high heat.

4. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.

5. Season mixture with salt, pepper and poultry seasoning.

6. Add flour to the pan and cook 2 minutes.

7. Stir broth or stock to the pot and bring to a boil.

8. Add chicken to the broth and stir.

9. Place biscuit mix in a bowl.

10. Combine with 1/2 cup warm water and parsley.

11. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.

12. Cover pot tightly and reduce heat to medium low.

13. Steam dumplings 8 to 10 minutes.

14. Remove cover and stir chicken and dumplings to thicken sauce a bit.

15. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

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