Chicken and Dumplings with Vegetables

This creamy chicken and dumplings dish with vegetables is topped with biscuit dough dumplings for a hearty and comforting dish on a cold night.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 45 mins
• Calories: 595 Calories

Ingredients

• 1 teaspoon salt
• 3 cups water
• 4 skinless, boneless chicken breast halves
• 3 cups baking mix
• 1 cup chopped celery
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 5 carrots, sliced
• 2 onions, quartered
• 1 (10 ounce) package frozen green peas
• 4 potatoes, quartered
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon poultry seasoning
• 1.3333333730698 cups milk

Recipe Instructions

Step 1

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

Step 2

Combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper in a large, heavy pot. Cover and cook over low heat for 1 ½ hours.

Step 3

Add potatoes and carrots; cover and cook for another 30 minutes.

Step 4

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.