Chicken Stew with Dumplings

Linda's Chicken Stew

Chicken and Dumplings

 

4
chicken breasts
2
carrots, cut in chunks
1
onion, diced
2
stalks celery, cut in 1/2" pieces
2
bay leaves
1
teaspoon salt
8
peppercorns
1
teaspoon dried thyme
1
tablespoon dried parsley flakes
8
medium potatoes, peeled and cut into 1/2' dice
1
pound baby carrots
1/2
10-ounce package frozen peas
4
cups Bisquick
1 1/3
cups milk
2
tablespoons dried parsley flakes

 

 

Cover chicken with water in Dutch oven.  Bring to boil and skim until all foam is gone.  Add 2 carrots, onion, celery, bay leaves, salt, peppercorns, thyme and 1 tablespoon parsley flakes.  Simmer over low heat for 1 to 2 hours, until chicken is very tender.  Remove chicken from pan.  Strain and reserve broth.  Discard vegetables and seasonings.  Remove bones from chicken and cut into 1 inch chunks.  Return to broth in pan.  Bring to boil.  Add potatoes, baby carrots and simmer, covered for 20 minutes.  Add peas and cook an additional 10 minutes, covered.  Make dumplings by combining Bisquick, milk, and 2 tablespoons parsley flakes in large bowl.  Drop by tablespoonfuls on top of stew.  Cook uncovered for 10 minutes.  Cover and cook an additional 10 minutes. 

 

Serves 4 to 6.