Chicken Dumplings Using Buttermilk Biscuit Mix
|Chicken parts||3 Pound|
|Water||3 1⁄2 Cup (56 tbs), divided|
|Parsley flakes||1 Tablespoon|
|Dried sage||1⁄4 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Frozen peas and carrots||10 Ounce, Defrosted (1 Package)|
|Buttermilk biscuit mix||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Fine herbs/Parsley flakes||1⁄2 Teaspoon|
In 4-quart casserole, combine chicken, 2 1/2 cups water, bay leaves, salt, pepper, parsley, thyme and sage.
Cook, covered with lid, at HIGH 10 minutes and at MEDIUM 20 minutes, or until chicken is tender; stir twice.
Remove chicken and bay leaves.
Blend flour with remaining 1 cup water until smooth.
Stir into dish.
Cook at HIGH 6 to 8 minutes, or until broth is thickened; stir twice.
Meanwhile, remove chicken from bone and cut into bite-size pieces.
Stir into gravy with peas and carrots.
Cook, covered, at HIGH 8 to 12 minutes, or until hot and bubbly; stir once.
Meanwhile, combine biscuit mix, milk and fine herbs.
Spoon around edge of simmering stew.
Cook, covered, at MEDIUM 6 minutes, or until toothpick inserted in dumpling comes out clean.