30-Minute Shortcut Chicken and Dumplings

30-Minute Shortcut Chicken and Dumplings





4 cup chicken broth

1 cup water

2 Tbsp unsalted butter

2 tsp poultry seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp kosher salt

1 tsp dried parsley

1 tsp dried basil

½ tsp black pepper

1 lb boneless, skinless chicken breast

1 cup all-purpose flour

3 cup milk

2 cup frozen peas and carrots



Dumplings:



2 cup flour

1 Tbsp baking powder

½ tsp kosher salt

1 Tbsp butter (softened)

1 cup milk







In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.



Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.



In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.



Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

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