Easy Chicken and Dumplings
By: Meg B
Published: Tuesday, April 6, 2010 - 7:27pm

Ingredients




1 tablespoon olive oil
2 boneless skinless chicken breast trimmed of any fat and gristle (my hint: use butcher/meat scissors to c
1 small large carrot, diced
 of an onion, diced
1 small or 2 stalks of celery, diced
ounce about 20-25  chicken broth
1/2 teaspoon kosher salt
1/2 stick butter
1/4 teaspoon fresh ground pepper
1/8 teaspoon to ¼  curry powder
1/2 teaspoon garlic powder
1 cup small can of sweet peas, drained (or ½  frozen peas)
3 tablespoons all-purpose flour
1 1/4 cups Bisquick mix
cup about ½  milk

Preparation

1 Heat oil in dutch oven over medium-high heat. 2 Gently stir in chicken with a wooden spoon. Stir frequently to get chicken cooked evenly. This should probably take about 5 minutes or slightly more depending on how hot the oil is. While it's heating, stir in the salt, pepper, garlic powder and curry powder. 3 When chicken is done, spoon it into a bowl on the side (to be added back in shortly). 4 Melt butter and add in the carrot, celery and onion and stir occasionally for about 4 minutes, when the onions and celery are translucent. 5 Whisk in the flour, until the flour is absorbed and is not chunky. Then, whisk in the broth, stirring constantly for 1 minute. Make sure there are no flour chunks. Then, add in the chicken. 6 Let the mixture come to a boil. Then, in a separate bowl, combine the Bisquick and milk until very thick and sticky. 7 Give the dutch oven mixture a good stir, then plop equal-sized clumps of Bisquick onto the top. Cook about 5-7 minutes uncovered. 8 Turn heat to medium-low and put lid on the dutch oven and cook 10 minutes.

About


This is a super easy, really tasty version of chicken and dumplings that my husband and I really like.  It is really quick and simple to make.  We like it by itself, but you can add all kinds of extra ingredients and sides to make it work for you.
Use meat scissors to chop the raw chicken into uniformly-sized pieces.  I know it isn't the southern style, but we really like the dumplings to be poofy.