Chicken And Dumpling Stew

Seasons are changing, and it is time to start thinking about warming meals.  Chicken stew with dumplings is that kind of meal. This meal is perfect for when you want to just relax with a bowl of comfort food or for when you are feeling under the weather.

Ingredients

1 3 lb. chicken, disjointed
salt and pepper to taste
3/4 c. flour, divided
1 Tbs. cooking oil
1 Tbs. butter
1 onion, sliced
2 ribs celery, chopped
4 garlic cloves
1/2 c. chicken stock
2 bay leaves
1 tsp. poultry seasoning
1 tsp. parsley flakes
1 can cream of chicken soup
1 2/3 c. milk, divided
1 (10 oz.) pkg frozen mixed vegetables
2 c.  Biscuit Baking Mix
1/4 tsp. thyme
1/2 tsp. parsley flakes
2/3 c. milk

Directions

Season chicken pieces with salt and pepper.  Place 1/2 c. flour in a low sided bowl. Dredge the chicken in the flour and shake off excess.

In a large cast iron Dutch oven pot or a large stockpot, heat cooking oil and butter. Brown the chicken pieces in the hot oil on both sides. This takes about 8 minutes on each side.

Add the onions, celery, garlic, chicken stock, bay leaves, poultry seasoning and parsley.  Turn heat down low.  Cover and simmer for 30 minutes.

Stir in the cream of chicken soup and 1 1/2 c. milk.  Mix in the frozen vegetables and bring to a boil over medium heat.  Cover and reduce heat back down to low.  Simmer for 10 minutes, stirring occasionally.

In a bowl, combine biscuit mix and 1/3 cup milk. Stir until just combined.  Drop dumplings from a spoon on top of the bubbling stew.  Cook uncovered for 10 minutes.  Then place a lid on the top and cook an additional 10 minutes, or until the dumplings are done.  To test dumplings to see if they are done, stick a toothpick or skewer through one of the dumplings.  If it comes out clean, the dumplings are cooked through.