Chicken and Biscuits

Classic comfort food in 30 minutes.
Directions for: Rachael Ray's Chicken and Dumplings

Ingredients

1 lb(s) chicken breast tenders

1 Tbsp olive oil, 1 turn of the pan

2 Tbsp butter

1 russet potato, peeled and diced

2 medium carrots, peeled and diced or thinly sliced

1 medium onion, chopped

1 rib celery, diced

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

1 tsp poultry seasoning, 1/3 palm full

2 Tbsp flour, a handful

1 qt chicken broth or stock, canned or paper container, preferred brand Kitchen Basics

1 small box biscuit mix (preferred brand Jiffy Mix)

cup warm water

1 cup frozen green peas

Handful flat-leaf parsley, chopped

Directions

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

2. Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

3. Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

See more: Chicken, Comfort Food, Potatoes, Vegetables