Chicken & Dumplings in 30 Minutes

1. 4 cup chicken broth
2. 1 cup water
3. 2 Tbsp unsalted butter
4. 2 tsp poultry seasoning
5. 1 tsp onion powder
6. 1 tsp garlic powder
7. 1 tsp kosher salt
8. 1 tsp dried parsley
9. 1 tsp dried basil
10. 1/2 tsp black pepper
11. 1 lb boneless, skinless chicken breast
12. 1 cup all-purpose flour
13. 3 cup milk
14. 2 cup frozen peas and carrots
15. 2 cup flour
16. 1 Tbsp baking powder
17. 1/2 tsp kosher salt
18. 1 Tbsp butter (softened)
19. 1 cup milk

Instructions

1. In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.
2. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.
3. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.
4. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!