Reserve Chicken and Dumplings | Oregonian Recipes

Ingredients

• 1/2 cup butter (1 stick)
• 1 medium onion, cut into 1-inch cubes
• 2 carrots, cut in half lengthwise and sliced diagonally into 1-inch pieces
• 2 celery ribs, sliced diagonally into 1-inch pieces
• 4 large boneless, skinless chicken breast halves, cut into 1-inch cubes (about 2 pounds)
• 1 teaspoon dried thyme
• 1 tablespoon herbes de Provence
• 2 potatoes, peeled and cut into 1-inch cubes
• 4 cups chicken broth (homemade, canned or made with chicken base and water)
• 1/2 cup all-purpose flour
• 3 cups whipping cream
• 4-2/3 cups all-purpose baking mix (Bisquick)
• 1-1/2 cups water
• 1/2 cup frozen peas
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish