Chicken and Dumplings with Vegetables
Ingredients
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 3 cups water
- 1 cup chopped celery
- 2 onions, quartered
- 1 teaspoon salt
- ½ teaspoon poultry seasoning
- ½ teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- 5 carrots, sliced
- 1 (10 ounce) package frozen green peas
- 4 potatoes, quartered
- 3 cups baking mix
- 1 ⅓ cups milk
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Instructions
- 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.
- Add potatoes and carrots; cover and cook for another 30 minutes.
- Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
- 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.
Source
Original recipe: View Original