Chicken and Dumplings With Vegetables
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons margarine or 2 tablespoons butter
- 1 lb boneless skinless chicken breast half, cubed
- 1 1⁄2 cups onions, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 1 (1 lb) package frozen mixed vegetables
- 1 (14 1/2 ounce) can chicken broth
- 3 tablespoons fresh parsley, chopped or 3 teaspoons dried parsley flakes
- 1 1⁄2 teaspoons poultry seasoning
- 1 cup skim milk
- 1⁄2 cup flour
- 1 (7 1/2 ounce) can refrigerated buttermilk biscuits
directions
- Melt butter in a 4 quart saucepan or Dutch oven over medium-high heat.
- Add the chicken, onions, celery and garlic and saute for 12-15 minutes until all the pink is gone in the chicken pieces.
- Add the mixed vegetables, broth, parsley and poultry seasoning; mix well bringing to a boil.
- In a small bowl combine the milk and flour blending until smooth; add to the chicken mixture, cooking and stirring until thickened and bubbly.
- Reduce heat to low.
- Cut the biscuits in half and arrange on top of the chicken mixture in a spiral formation- starting at the center.
- Cover tightly and cook 25-30 minutes or until biscuits are fluffy and no longer doughy.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>