Hurlyburly Chicken and Dumplings

• 1 -1 12 lb chicken breast (boneless and skinless)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 medium russet potatoes
• 2 carrots
• 1 medium onion
• 12 cup frozen peas
• 12 cup button mushroom
• 2 celery ribs
• 2 bay leaves
• 12 tablespoon salt
• 2 tablespoons ground black pepper
• 1 teaspoon ground red pepper
• 2 tablespoons poultry seasoning
• 12 cup all-purpose flour (thickener)
• 1 quart low sodium chicken broth
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 34 cup flour (for dumplings)
• 1 tablespoon canola oil
• 13 cup 1% low-fat milk

1. Cube chicken into 3/4" pieces.
2. Add Olive oil and butter to pan.
3. Cook onion, potatoes, celery, and carrots over medium high flame for 5-7 minutes.
4. Add seasonings and flour to veggies, stir, and saute an additional 2 minutes until the flour coats and is beginning to brown.
5. Add Stock.
6. Bring to boil and add chicken.
7. Cook 4 minutes.
8. Combine Flour, Baking Powder, and Sugar.
9. Add milk and canola oil, stirring to a very thick but wet consistency.
10. Add peas and mushrooms.
11. Stir pot, then drop "Dumplings" by the heaping tablespoon or more into the boil.
12. DO NOT STIR.
13. Cover pot and reduce heat to provide a low simmer and steam dumplings about 10-15 minutes.
14. Stir and allow ten minutes of rest to thicken.

chicken, olive oil, butter, russet potatoes, carrots, onion, frozen peas, button mushroom, celery, bay leaves, salt, ground black pepper, ground red pepper, poultry seasoning, flour, chicken broth, baking powder, sugar, flour, canola oil, milk

Taken from www.food.com/recipe/hurlyburly-chicken-and-dumplings-372572 (may not work)