Irish Chicken and Dumplings
OtherChickenEasy120 minBy Northstar
Ingredients
Servings
4
- 21 0.5 oz condensed cream of chicken soup (two 10.75-oz cans)
- 3 cup water
- 1 cup celery, chopped
- 2 whole onions, quartered
- 1 tsp salt
- 0.5 tsp poultry seasoning
- 0.5 tsp black pepper
- 4 whole boneless chicken breast halves
- 5 whole carrots, sliced
- 10 oz frozen green peas
- 4 whole potatoes, quartered
- 3 cup baking mix (like Bisquick)
- 1 0.3 cup whole milk
Instructions
- 1
In a large heavy pot, combine the cream of chicken soup, water, chicken breasts, celery, onions, salt, poultry seasoning, and pepper. Cover and cook over low heat for about 1½ hours.
- 2
Add the potatoes and carrots. Cover and cook for another 30 minutes until tender.
- 3
Remove the chicken from the pot, shred it, and return to the pot. Add the frozen peas and cook for 5 more minutes.
- 4
Make the dumplings: mix the baking mix and milk together until a soft dough forms. Bring the stew to a boil. Drop the dough by tablespoonfuls onto the boiling stew.
- 5
Reduce heat to a simmer. Cook covered for 10 minutes, then uncover and cook an additional 10 minutes. The dumplings should be cooked through and fluffy.