Chicken Stew With Dumplings

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This is a wonderful dish! True comfort food ; ) you can also use turkey.

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Steps

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Heat oil in 4-quart dutch oven over medium heat until hot.

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Add carrots , onion , green pepper and celery.

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Cook and stir 5 minutes or until onion is tender.

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Stir in chicken broth , reserving 1 / 3 cup.

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Bring to a boil.

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Mix reserved 1 / 3 cup broth and flour.

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Stir into boiling mixture.

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Boil , stirring constantly , for 1 minute or until thickened.

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Stir chicken , potatoes , mushrooms , peas and herbs into mixture.

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Reduce heat to low.

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Simmer , covered , 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.

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Add salt and pepper.

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For herb dumplings , combine biscuit mix and herbs in small bowl.

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Stir in milk to form soft dough.

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Spoon dumpling mixture on top of stew in 8 large spoonfuls.

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Reduce heat to low.

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Cook , uncovered , 10 minutes.

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Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.

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Serve in shallow bowls.

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Ingredients

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vegetable oil, carrots, onion, green pepper, celery, reduced-sodium fat-free chicken broth, all-purpose flour, boneless skinless chicken breasts, chicken breast, potatoes, mushrooms, frozen peas, dried basil leaves, dried rosemary, dried tarragon, salt, black pepper, biscuit mix, dried basil, 2% milk