Chicken and dumplings in 30 minutes makes for a quick and easy on a busy day feast. The trick to having this on the table in 30 minutes, is by using rotisserie chicken.  I’m certain, I don’t have to tell you how comforting a bowl of chicken and dumplings is after a long busy day. I was blessed to grow-up with this hearty dish as a regular rotation on the menu in my Mom’s kitchen. It’s Southern Comfort at it’s finest.








DIRECTIONS


In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.

In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.






Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!









INGREDIENTS


 4 cup chicken broth
 1 cup water
 2 Tbsp unsalted butter
 2 tsp poultry seasoning
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp kosher salt
 1 tsp dried parsley
 1 tsp dried basil
 ½ tsp black pepper
 1 lb boneless, skinless chicken breast
 1 cup all-purpose flour
 3 cup milk
 2 cup frozen peas and carrots









NUTRITION INFORMATION


Serving Size: 1 (453 g)     Servings Per Recipe: 4


Calories 584.6    Calories from Fat 183 31%    Total Fat 20.4 g 31%    Saturated Fat 6.8 g 34%    Cholesterol 124.9 mg 41%    Sodium 1426.5 mg 59%    Total Carbohydrate 48.8 g 16%    Dietary Fiber 6.5 g 26%    Sugars 11 g 44%    Protein 49.4 g 98%