Chicken and Dumplings  

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  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  salt

1 Tbsp butter (softened)

1 cup milk

DIRECTIONS   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!