Chicken and Dumplings

Ingredients

• 1 small biscuit mix) 
• 2 tablespoons butter 
• 2 medium carrots diced peeled thinly sliced
• 1 rib celery diced
• 1.5 pounds chicken breast tenders 
• 1 Handful flat-leaf parsley chopped
• 2 tablespoons flour 
• 1  bay leaf fresh
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 1 cup peas green frozen
• 1 teaspoon poultry seasoning 
• 1 quart paper container canned
• 1  baking potatoes diced peeled
• 4 servings salt and pepper black freshly ground
• 0.5 cup warm water 

Equipment

• bowl
• frying pan
• pot
• stove

Directions

1. Watch how to make this recipe.
2. Dice tenders into bite size pieces and set aside. Wash hands.
3. Place a large pot on stove over medium high heat.
4. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning.
5. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil.
6. Add chicken to the broth and stir.
7. Place biscuit mix in a bowl.
8. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes.
9. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.