Chicken and Drop Dumplings

I LOVE chicken and dumplings, especially on cold days!  The recipe I had been using is really high in fat and calories, so I made this one..it's just as good and much better for you!

Chicken and gravy:

1 Tbsp. extra virgin olive oil
2 stalks celery, sliced
1 cup carrots, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 tsp thyme
1/4 cup fresh parsley, coursely chopped
1 bay leaf
1 tsp poultry seasoning
1 cup frozen peas
2 cups cooked boneless skinless chicken breast, cubed
Salt and pepper

6 cups vegetable (or chicken) stock
4 Tbsp cornstarch mixed with just enough cold water to be smooth

Dumplings:

2 cup flour
1 Tbsp baking powder
1/2 tsp salt
3/4 cup milk
1 Tbsp butter, softened
1/2 tsp thyme
1/4 cup fresh parsley, coursely chopped

In a large skillet, heat oil over medium-high heat.  Add celery, carrots, onion, garlic, thyme, parsley, S&P to taste, and poultry seasoning.  Saute in oil for about 5-7 minutes or until carrots and celery are tender.  Add peas, chicken, stock and bring to a boil.  Slowly add in cornstarch/water mixture, turn heat down to low.

In a medium sized bowl, mix together flour, baking powder, salt, thyme and parsley.  Cut in butter, add milk.  Drop by spoonfuls into gravy, cook uncovered for 10 minutes.  Cover and cook for an additional 8-10 minutes or until dumplings are cooked.

Makes approx 6 servings.

Per Serving
Calories 301, Fat 6, Carbs 48, Fiber 4, Protein 15

WW Points Plus: 8