One-pot Chicken and Dumpling Stew

One-pot chicken and dumpling stew is mild and savory with a creamy, familiar texture. The dumplings are tender and buttery. It evokes a memory of pleasant times at Grandma's house, coming in after building snowmen or sledding. A stew that delights the tongue and warms the body.

Heavy bottomed 6 qt pot with lid

Measuring cups

Bowl and spoon

Stirring utensil

Cutting board

Knife

Ingredients

1 Tbsp butter

2 lb chicken thighs

1 tsp poultry seasoning

1 onion, diced

3 garlic cloves, minced; or 1 Tbsp refrigerated minced garlic

3 quarts chicken broth

1 tsp rosemary

1 26-oz can cream of chicken soup

2 lb mixed vegetables

4 cups biscuit mix

1 1/2 cups milk

Gather together your ingredients. Dice your onion and measure out your garlic. Sprinkle the poultry seasoning on the chicken.

Melt the butter in your thick bottomed pot. The pot needs to have a thick bottom because we must sear the chicken. Sear the chicken on medium-high heat till golden brown. Remove from pot and place on tray. It may take more than one batch to get all the chicken seared.

Once all of the chicken is seared add the diced onion and garlic to the juice. Sauté until onion is translucent.

Add the water, chicken, rosemary, chicken stock, cream of chicken soup, and mixed vegetables. Simmer until vegetables are soft and chicken is cooked thoroughly.

Put the chicken on a cutting board, dice it up, and remove the bones and skin if desired. Add it back to the soup and bring to a boil. Combine biscuit mix and milk in bowl. Drop by tablespoonfuls onto the top of the stew. Gently press them under the broth using your stirring utensil. Cover and boil for ten minutes.

Serve and enjoy!