- 5 cups chicken stock
- 2 Tbsp butter
- 2 tsp poultry seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp dried parsley
- 1 tsp dried basil
- ½ tsp black pepper
- 1 lb boneless, skinless chicken breast
- 1 cup flour
- 3 cups milk
- 2 cups frozen peas and carrots
Dumplings:
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1 Tbsp butter (softened)
- 1 cup milk
- Cut chicken breasts in half and boil in water until cooked through.
- Meanwhile, combine chicken stock, butter and seasonings in a large wide pot and bring to a boil.
- Once cooked, cut chicken into bite-size pieces and stir into the pot.
- Combine/shake flour and milk and slowly stir into pot. Add frozen vegetables and re-cover.
- Combine dumpling ingredients in a medium bowl; mixing well with a fork.
- Drop dumplings into stew by rounded tablespoons.
- Reduce heat to simmer; cover and cook 10 minutes.