Chicken Stew (with Dumplings)

Stew
• 3 whole boneless skinless chicken breasts
• Olive oil
• Salt and pepper
• 7 tsp chicken stock powder
• ¾ cup butter or margarine
• 2 chopped onions
• ¾ cup flour
• ¼ cup milk or cream
• 2 cups carrots, chopped (about 4)
• 2 cups peas
• 1 ½ cups small whole onions (optional)
• ½ cups parsley, minced (or 2 Tbsp dried)


Place the chicken breasts on a cookie sheet and rub with olive oil. Sprinkle with salt and pepper. Bake at 375F for 35-40 minutes.

Meanwhile, in a large pot, heat 5 cups water with the chicken stock powder until dissolved.

In a small saucepan, melt the butter, then sauté onions on medium-low heat for 10-15 minutes. Add the flour and stir for 2 minutes. Stir this into the hot chicken stock.

Simmer on low for 1 minute, stirring, until it thickens a little. Then add 2 tsp salt, ½ tsp pepper, milk or cream, cooked chicken cut into cubes, carrots, peas, whole onions, and parsley, and mix well.

Cover and cook for 15 minutes on medium-low, or until biscuits are ready to go in. Stir occasionally so it doesn’t stick to the bottom. Meanwhile, if you want, make the biscuits (recipe below).

Place the biscuits on top of the stew, just one layer (bake the extras).
Cook on medium-low for at least another 30 minutes, until biscuits are mostly cooked. Stir occasionally so it doesn't stick, but try to keep the biscuits on the top. If you don't make the biscuits, just cook the stew another 30 minutes, until all veggies are cooked.

Biscuits
• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1 tsp sugar
• ½ cup margarine
• ¾ cup milk
• 2 Tbsp chives or parsley (optional)

Combine the flour, baking powder, salt, and sugar in a bowl. Add margarine and mix with hands until about the size of peas.

Slowly mix in the milk, only using enough to hold it together. If you want, mix in the chives or parsley.

Roll out on a floured surface to about ¾" thick and cut with a large glass into 2-3" circles.

Bake the extra biscuits on a cookie sheet at 400F for 20-22 minutes.