Easy Chicken & Dumplings is my favorite comforting meal. This vintage recipe is filled with flavorful chicken, veggies, and dumplings that you would never guess only takes 30 minutes and one pot to prepare!
Dice tenders into bite size pieces, season with salt & pepper, and set aside.
Place a large pot on the stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper and poultry seasoning.
Add flour to the pan and cook 2 minutes, stirring frequently.
Pour chicken stock into the pot and bring to a boil. Add chicken to the broth and stir.
In a small bowl, add the biscuit mix, 1/2 cup warm water, and parsley. Stir until fully combined. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
Cover pot tightly and reduce heat to medium-low. Steam the dumplings for 8 to 10 minutes.
Remove the lid and stir the chicken and dumplings to break up dumplings and thicken sauce a bit.
Stir peas into the pan, remove pot from heat and serve!
Notes
Potatoes can be peeled or unpeeled, just scrub them first.Leftovers should be kept in the fridge for up to 3 days.Slightly adapted from Rachael Ray's 30 Minute Meals