"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Cox


1 1/2 lb. Chicken Breast Tenders

1 T. Olive Oil

2 T. Butter

1 Potato, peeled and diced

2 Carrots, peeled and diced

1 Onion Chopped

1 Rib Celery, Diced

1 Bay Leaf

Salt and Pepper

1 tsp. Poultry Seasoning

2 T. Flour

1 Qt. Chicken Broth

1 Small box biscuit mix

1/2 C. Warm Water

1 C. Frozen Peas

Dice tenders into bite sized pieces and set aside.

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 into the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water.

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

Cover pot tightly and reduce heat to medium low. Steam dumplings 8-10 minutes.

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

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

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
You can also use Bisquick for the dumplings.




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