1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container
1 batch of dumplings made with Bisquick (2 cups Bisquick + 2/3 cup of milk)
Handful flat-leaf parsley, chopped
3/4 cup frozen green peas
3/4 cup frozen corn
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot* on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Bisquick, milk and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Boil for 10 minues. !dd peas and corn, and stivery gently. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Serve in shallow bowls.
*A wide, low pot is better than a taller narrow pot. I used a tall narrow pot and the dumplings all clumped together.