This is a delicious and hearty chicken and dumplings dish with lots of vegetables. It's our family's very favorite comfort food.
Ingredients
- condensed cream of chicken soup: 2 cans (10.5 ounce cans)
- water: 3 cups
- celery: 1 cup (chopped)
- onions, quartered: 2 piece
- salt: 1 tsp
- poultry seasoning: 0.5 tsp
- ground black pepper: 0.5 tsp
- skinless, boneless chicken breast halves: 4 piece
- carrots: 5 piece (sliced)
- frozen green peas: 1 pack (10 ounce pack)
- potatoes, quartered: 4 piece
- baking mix: 3 cups
- ⅓ cups milk: 1 piece
Metric Conversion
Stages of cooking
-
Combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper in a large, heavy pot. Cover and cook over low heat for 1 ½ hours.
-
Add potatoes and carrots; cover and cook for another 30 minutes.
-
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
-
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
