When I first got married and was working in the city, I became a huge Rachael Ray fan.  I even took a half day from work once and my friend and I drove out to the suburbs for a cooking demonstration and book signing in order to meet the 30 minute queen herself.

I admit, these days I don’t watch her much anymore (I think I had my fill of RR at some point).  However, back in the day I never missed an episode of “30 Minute Meals”.  It taught me how to save time, chop veggies properly, and (like my Mom) “clean as you go”.

This recipe for Chicken and Dumplings has been a long-time favorite in our house.  If you want a comforting meal on a cool night, look no further.  It tastes like you’ve been slaving for hours, and yet you have it on the table in 30 minutes.

I also plugged it in to the recipe builder on Weight Watchers (with the 3 servings of Reduced Fat Bisquick that I use) and it came to 8 pts for each serving.  However, I beg to differ and say that this does make more than 4 servings.

Chicken and Dumplings
courtesy of Rachael Ray, 30 Minute Meals

serves: 4
WW points: 8

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix) ** I used 1 c reduced fat Bisquick mix
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

~M