Chicken Stew With Dumplings

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 cups sliced carrots
• 1 cup chopped onion
• 1 large green pepper, sliced
• 1/2 cup sliced celery
• 2 (14 ounce) cans reduced-sodium fat-free chicken broth, divided
• 6 tablespoons all-purpose flour
• 2 lbs boneless skinless chicken breasts
• chicken breast, cut into 1 inch pieces
• 3 medium unpeeled potatoes, cut into 1 inch pieces
• 6 ounces mushrooms, halved
• 3/4 cup frozen peas
• 1 teaspoon dried basil leaves
• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried tarragon
• 3/4 teaspoon salt (3/4 to 1 teaspoon)
• 1/4 teaspoon black pepper
• 2 cups biscuit mix
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried tarragon
• 2/3 cup 2% milk

Recipe

• 1 heat oil in 4-quart dutch oven over medium heat until hot.
• 2 add carrots, onion, green pepper and celery; cook and stir 5 minutes or until onion is tender.
• 3 stir in chicken broth, reserving 1/3 cup; bring to a boil.
• 4 mix reserved 1/3 cup broth and flour; stir into boiling mixture.
• 5 boil, stirring constantly, for 1 minute or until thickened.
• 6 stir chicken, potatoes, mushrooms, peas and herbs into mixture.
• 7 reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
• 8 add salt and pepper.
• 9 for herb dumplings, combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
• 10 spoon dumpling mixture on top of stew in 8 large spoonfuls.
• 11 reduce heat to low.
• 12 cook, uncovered, 10 minutes.
• 13 cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.
• 14 serve in shallow bowls.