Easy Chicken And Dumplings

• 1 tablespoon olive oil
• 2 boneless skinless chicken breast trimmed of any fat and gristle, my hint: use butcher/meat scissors to c
• 1 large carrot small, diced
• onion diced
• 2 stalks celery diced
• 25 chicken broth
• 1/2 teaspoon kosher salt
• 1/2 stick butter
• 1/4 teaspoon ground pepper fresh
• 1/8 teaspoon curry powder to 1/4
• 1/2 teaspoon garlic powder
• 1 cup sweet peas small can of, drained, or 1/2 frozen peas
• 3 tablespoons all purpose flour
• 1 1/4 cups Bisquick(R) mix
• 1/2 milk

1. Heat oil in dutch oven over medium-high heat.
2. Gently stir in chicken with a wooden spoon. Stir frequently to get chicken cooked evenly. This should probably take about 5 minutes or slightly more depending on how hot the oil is. While it's heating, stir in the salt, pepper, garlic powder and curry powder.
3. When chicken is done, spoon it into a bowl on the side (to be added back in shortly).
4. Melt butter and add in the carrot, celery and onion and stir occasionally for about 4 minutes, when the onions and celery are translucent.
5. Whisk in the flour, until the flour is absorbed and is not chunky. Then, whisk in the broth, stirring constantly for 1 minute. Make sure there are no flour chunks. Then, add in the chicken.
6. Let the mixture come to a boil. Then, in a separate bowl, combine the Bisquick and milk until very thick and sticky.
7. Give the dutch oven mixture a good stir, then plop equal-sized clumps of Bisquick onto the top. Cook about 5-7 minutes uncovered.
8. Turn heat to medium-low and put lid on the dutch oven and cook 10 minutes.

olive oil, chicken, carrot, onion, stalks celery, chicken broth, kosher salt, butter, ground pepper, curry powder, garlic, sweet peas, flour, bisquickuae, milk

Taken from www.yummly.com/recipe/Easy-Chicken-and-Dumplings-1653711 (may not work)