Irish Chicken and Dumplings

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Perfect cold-weather comfort food!

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups chicken broth
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1/4 tsp. garlic powder
1/4 tsp. dried sage
4 skinless, boneless chicken breast halves
1 cup chopped celery
2 onions, quartered
5 carrots, sliced
1 (10 oz.) package frozen green peas
4 potatoes, quartered (very large potatoes
can be cut into eighths)
3 cups baking mix, such as Bisquick
1 1/3 cups Longmont Dairy milk

In a large, heavy pot, combine soup, broth, chicken, celery, onion, and spices. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred meat and return to the pot. Add peas and cook only 5 minutes longer. Add dumplings.

To make dumplings: Mix baking mix and LDF milk until a soft dough forms. Drop by tablespoons onto the top of the BOILING stew. Simmer, covered, for 10 minutes, then uncover and simmer an additional 10 minutes.

Mooo News, March 2009