Anita's Chicken and Dumplings

2 tbsp oil

2 lbs. Boneless, skinless chicken breast, cubed

1 C diced onion

1 C sliced carrot

3 cloves minced garlic

1 tsp salt

5 tbsp. Unsalted butter

6 tbsp. All-purpose flour

6 C chicken broth

1/2 C heavy cream

1/2 tsp dried thyme

1 1/2 C frozen peas

4 tbsp. Fresh parsley, minced

 

DUMPLINGS:

2 C bisquick

1 tbsp. baking powder

1/2 tsp salt

1/2 tsp pepper

1 1/3 C heavy cream

 

In 6-quart dutch oven, heat oil over medium heat.  Add the chicken and cook until browned on both sides.  Remove from the pot and set aside.  Add carrot and onion and cook until tender, about 3 minutes.  Add the garlic and stir for another minute, until fragrant.  Reduce the heat to medium low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.  Add the chicken and any accumulated juices back to the pot.  Add chicken broth, cream, thyme, and bring to simmer.  Add the frozen peas, cover and cook for 15 minutes. 

In a large bowl, combine the bisquick, baking powder, salt, pepper, and cream.  Stir until the mixture comes together into single mass of dough.  Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch in diameter.  Place the dough balls into the simmering soup, add the parsley, and cover.  Let the soup simmer for 15 minutes, or until the dumplings are cooked through.