Deep Dish Chicken And Dumplings Recipe

• 1 tbsp. butter
• 1 c. sliced carrots and mushrooms
• 1/2 c. each onion and celery
• 1 tbsp. plus 1 teaspoon all-purpose flour
• 2 Packages instant chicken broth
• 1 1/2 c. water
• 8 ounce. chicken, diced
• 1/8 teaspoon poultry season and pepper
• 2 ready to bake refrigerated buttermilk flaky biscuits cut into 6 wedges

1. Oven 375 degrees.
2. Spray two 1 3/4 c. casseroles with nonstick spray.
3. Set aside.
4. In 1 qt saucepan heat butter till bubbly and warm.
5. Add in vegetables, stirring to coat with butter.
6. Cover pan and cook on a medium heat till vegetables are tender.
7. Sprinkle vegetables with flour and broth.
8. Mix and stir quickly to combine; cook, uncovered, for 1 minute.
9. Gradually stir in water and stirring constantly, bring to a boil.
10. Reduce heat and cook, stirring constantly, till mix thickens.
11. Add in chicken and seasonings and stir to combine.
12. Pour half of mix into each casserole; top each portion with 6 biscuit wedges and bake till heated and dumplings are browned, 10-15 min.
13. Makes 2 servings.
14. 4 protein, 3 vegetable, 1 bread, 1 1/2 fat.
15. 30 optional.

butter, carrots, onion, flour, chicken broth, water, chicken, poultry season, ready

Taken from cookeatshare.com/recipes/deep-dish-chicken-and-dumplings-39119 (may not work)