hearty chicken and potato stew with dumplings

How To Make hearty chicken and potato stew with dumplings

• 
  1

  Cube chicken breasts, season with a little salt and coarse black pepper, and then fry in oil in a large cooking pot on medium high heat until brown. Remove chicken and its juices and set aside in a bowl.
• 
  2

  Add onion, cubed potatoes, carrots and celery to the cooking pot and sauté until they are tender...about 10-15 minutes.
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  3

  Stir in garlic and sauté for a couple minutes more.
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  4

  Reduce heat to medium low and then add the softened butter and flour. Stir for 2-3 minutes. Add the chicken back to the pot and stir.
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  5

  Add the chicken stock, milk, cream of chicken soup, bay leaves, parsley, and basil to the pot. Stir until combined. Bring to a boil for five minutes. Add more salt and pepper to taste. Reduce to a simmer. Cover and cook for about 30 minutes.
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  6

  Remove the three large pieces of celery and the three bay leaves. Discard.
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  7

  Combine Bisquick, a little salt and milk to make the dumpling dough. Season the dumpling dough with a little salt. Flour dumplings are fine, but I find Bisquick has a unique flavor not found in flour dumplings.
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  8

  Drop the dumpling dough by tablespoons into the simmering stew. Cover and cook for 10 minutes. Uncover and cook for another 10 minutes. When done, remove dumplings and put them in a bowl Sprinkle with parsley. If you want the finished stew a little thicker, just add a bit of cornstarch or flour.
• 9

  Now you are ready to eat! Add stew to a plate or bowl and top with a few dumplings. Serve with toasted bread.
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