This is a variation on a Rachel Ray recipe that we liked. We use our own drop biscuit recipe. If we are traveling we use store bought poultry seasoning, but if we are at home we mix that ourselves with this poultry seasoning recipe.
| Prep Time | 15 |
| Cook Time | 25 |
| Servings |
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Ingredients
- 1 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 russet potato cut into 1/2 inch dice
- 2 carrots peeled, cut into 1/4 inch slices
- 2 celery stalk cut into 1/4 inch slices
- 1 onion medium sized, diced
- 1 teaspoon poultry seasoning
- 32 oz chicken stock
- 1.5 pounds chicken cut into 3/4 inch dice
- 1 cup frozen peas
- 4 drop biscuits wet mix, uncooked
Ingredients
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Instructions
- Add olive oil and butter to a stock pot. Heat over medium heat until butter has melted.
- Add flour and poultry seasoning. Whisk together.
- Add potato carrots, and celery. Cook until starting to soften, about 10 minutes.
- Add chicken broth and chicken.
- Spoon drop biscuit mix onto the top of broth. Cover and cook for 10 minutes. Larger sized biscuits work best as they will break up as you stir in the peas in the next step.
- Remove from heat and stir peas into the chicken and dumplings.
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