4 cup chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
½ tsp black pepper
1 lb boneless, skinless chicken breast
1 cup all-purpose flour
3 cup milk
2 cup frozen peas and carrots


Dumplings:
2 cup flour
1 Tbsp baking powder
½ tsp kosher salt
1 Tbsp butter (softened)
1 cup milk

4 cup chicken broth 1 cup water 2 Tbsp unsalted butter 2 tsp poultry seasoning 1 tsp onion powder 1 tsp garlic powder 1 tsp kosher salt 1 tsp dried parsley 1 tsp dried basil 1 lb boneless, skinless chicken breast 1 cup all-purpose flour 3 cup milk 2 cup frozen peas and carrots 2 cup flour 1 Tbsp baking powder 1 Tbsp butter (softened) 1 cup milk

In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.

In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.

Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!