This is exactly what you need to warm up on cold nights this winter:) chicken, carrots and celery combined with creamy gravy, then topped with tender dumplings and a hit of fresh herbs. It’s the food equivalent of your favorite sweatpants.
Ingredients
Stew
3 tablespoons butter
1 medium onion, diced
3 tablespoons Gold Meda all-purpose flour
1 carton (32 oz) Progresso chicken stock
3 cups deli rotisserie chicken, cut into 1/2-inch pieces
4 medium carrots, peeled and cut diagonally into 1/4-inch slices
3 stalks celery, cut diagonally into 1/4-inch slices
1/2 cup heavy whipping cream
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
Dumplings
2 cups Original Bisquick™ mix
2/3 cup milk
1 1/2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
Directions
In 5-quart Dutch oven, heat butter over medium heat. Cook onion in butter 6 minutes, stirring occasionally, until softened. Add flour; cook and stir 2 minutes. Gradually add stock, stirring until blended. Add chicken, carrots, celery, whipping cream, 2 teaspoons thyme, the salt and pepper. Heat to boiling over medium-high heat. Reduce heat to medium; simmer 12 to 15 minutes or until vegetables are crisp-tender.
Meanwhile, in medium bowl, stir together Dumpling ingredients. Drop dough by rounded teaspoonfuls into hot chicken mixture. Cook 10 minutes. Cover; cook 10 minutes longer or until dumplings are cooked through.