*Ingredients:
°45 ml (3 tbsp.) butter
°1 medium onion, diced
°45 ml (3 tbsp.) all-purpose flour
°1 can (900ml) chicken broth
°750 ml (3 cups) roast chicken, cut into 1.25 cm (1/2 in.) pieces
°4 medium carrots, peeled and cut diagonally into 0.6 cm (1/4 in.) slices
°3 celery stalks, cut diagonally into 1/4-inch pieces
°125 ml (1/2 cup) heavy whipping cream
°10 ml (2 tsp) fresh thyme leaves, chopped
°2.5 ml (1/2 tsp) salt
°2.5 ml (1/2 tsp) pepper
°2 cups (500 ml) Original Bisquick™ mix
°150 ml (2/3 cup) milk
°75 ml (1 1/2 tsp) fresh thyme leaves, chopped
°30 ml (2 tbsp.) chopped fresh parsley
*Steps
1
In a 4.7 L (5 quart) Dutch oven, melt the butter over medium heat. Cook the onion in the butter for about 6 minutes, stirring occasionally, or until softened. Add the flour and cook, stirring, for 2 minutes. Gradually add broth, stirring until well blended. Add chicken, carrots, celery, whipping cream, 2 teaspoons thyme, salt and pepper. Bring to a boil over medium-high heat. Continue cooking over medium heat; simmer for 12 to 15 minutes or until vegetables are tender-crisp.
2
Meanwhile, in a medium bowl, combine the ingredients for the dumplings. Drop heaping spoonfuls of batter into the hot chicken mixture. Cook for 10 minutes. Cover; cook an additional 10 minutes or until dumplings are cooked through.
Enjoy !
