This is definitely a “comfort food” meal. It’s creamy, filling, and delicious! I had a fun time trying to convert measurements for this one (sarcasm), but I’m giving you the recipe in American measurements.
Cooking time: 40 minutes
Serves: 6-8
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter, cubed
2 garlic cloves, minced
1/2 c. flour
2 t. sugar
1 t. salt
1 t. dried basil
1/2 t. pepper
4 c. (32 oz) chicken broth
10 oz. frozen peas
4 c. cubed cooked chicken*
Dumplings:
2 c. biscuit mix
2 t. dried basil
2/3 c. milk
1. In a large saucepan, saute onion and celery in butter until tender. Add garlic, cook 1 minute longer. Stir in the flour, sugar, salt, basil, and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a 9″x13″ baking dish.
2. For dumplings, in a small bowl, combine the baking mix and basil. Stir in milk with a fork until moistened. Drop by teaspoonfuls into 12 mounds over chicken mixture.
3. Bake, uncovered, at 350F/180C for 30 minutes. Cover & bake 10 minutes longer or until toothpick in dumpling comes out clean.
**This recipe has about 393 calories per serving**
*I usually cook thawed chicken breasts in the oven on low heat (about 250-275F) until a thermometer reads 160F at the thickest part for recipes that call for already cooked chicken. Thaw overnight, then during the afternoon or an hour before you want to cook dinner, pop them in the oven to cook. If you’re really on the ball, cook the chicken the day before, cut it up, then put it in a baggie pre-measured for your recipe!
On An Even Kiel 