Chicken and Dumplings

1 1/2 to 2 cups cubed chicken

2 large carrots, diced

1/2 red pepper. diced

1/2 onion, diced

1/2 cup frozen peas

2 1/2 cups broth

1/2 tsp pepper

1/2 tsp garlic seasoning (https://amzn.to/3UPNQeu)

Heat a tablespoon of oil in your 12 inch frying pan (https://amzn.to/44V216H) on medium high heat. Add carrots, pepper, and onion. Sauté for 3 minutes. Add chicken. Cook until chicken is no longer pink. Add frozen peas and broth to the pan and let simmer while preparing the dumplings.

Dumplings

1 cup milk

3 tbsp. margarine, melted

2 cups flour

1 tbsp. baking powder

3/4 tsp salt

1/2 tsp garlic

1/4 cup finely chopped green onion

Add milk and melted butter into a small mixing bowl (https://amzn.to/3K65MMT).

I a separate larger bowl add flour, baking powder and salt. Mix together. Add garlic and green onion and blend together. Pour milk mixture into the flour bowl and mix gently.

Bring chicken mixture to a boil. add dumpling dough by tablespoons to the top of the chicken mixture not letting the dumplings touch (they will expand slightly). Turn heat down to medium low, place lid on frying pan and let the dumplings cook for 15 minutes. Do not lift the lid as this will allow the steam to escape and the dumplings will not be fluffy. Enjoy!!

You can use whatever vegetables you like or any that are in the fridge and need to be used up. The dumpling recipe also works on chicken soup (recipe to come). Just heat some leftover soup up, drop the dumpling dough on it, cover, and let it cook. Easy, quick, and it uses up leftovers in a different way!!