30 Minute Chicken And Dumplings

• 1 1/2 lbs chicken breast tenders
• 1 tablespoon olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced or thinly sliced
• 1 medium onion, chopped
• 1 stalk celery, diced
• 1 bay leaf, fresh or dried
• salt & freshly ground black pepper
• 1 teaspoon poultry seasoning, 1/3 palm full
• 2 tablespoons flour, a handful
• 1 quart chicken broth or 1 quart chicken stock, canned or paper container,preferred brand kitchen basics
• 1 (8 ounce) box biscuit mix (preferred brand Jiffy Mix)
• 1/2 cup warm water
• 2 tablespoons flat leaf parsley, handful,chopped
• 1 cup frozen green pea

1. Dice tenders into bite size pieces and set aside.
2. Wash hands.
3. Place a large pot on stove over medium high heat.
4. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
5. Season mixture with salt, pepper and poultry seasoning.
6. Add flour to the pan and cook 2 minutes.
7. Stir broth or stock to the pot and bring to a boil.
8. Add chicken to the broth and stir.
9. Place biscuit mix in a bowl.
10. Combine with 1/2 cup warm water and parsley.
11. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
12. Cover pot tightly and reduce heat to medium low.
13. Steam dumplings 8 to 10 minutes.
14. Remove cover and stir chicken and dumplings to thicken sauce a bit.
15. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

chicken breast tenders, olive oil, butter, russet potato, carrots, onion, celery, bay leaf, salt, poultry seasoning, flour, chicken broth, biscuit mix, warm water, flat leaf parsley, frozen green pea

Taken from www.food.com/recipe/30-minute-chicken-and-dumplings-111257 (may not work)