Shortcut Chicken & Dumplings

Ingredients:

• 4 teaspoons butter/margarine/olive or vegetable oil, divided
• 1.5 to 2 lbs chicken breast pieces, (fully thawed by placing in fridge 1 to 2 days, using defrost setting on microwave) cut into 1 to 2 inch chunks
• 2 medium potatoes, peeled and cut into 1″ chunks* 1 medium carrot, peeled and sliced into 1/4″ discs* 1 tin (398 ml) well-drained mixed vegetables(your favourite type)
• 2 tins (284 ml each) condensed cream of chicken/mushroom soup (or a combo)
• 1 tin (284 ml) measure of milk, plus 1/3 cup more for biscuits 1 cup regular pancake mix (not Bisquick)
• 1 thinly sliced green onion, white and green portions* 1/4 tsp salt
• Fresh or dried thyme, pinch (optional)

Directions:

1. Heat a deep 12 inch skillet (with a tight-fitting lid) over medium-high heat. Heat 2 teaspoons butter/oil, then add chicken in a single layer.
2. Season with salt and pepper and cook, scraping pan, turning chicken pieces and reducing heat a bit if needed, until chicken begins to turn slightly golden on all sides (about 10 minutes).
3. Transfer chicken to a plate, put skillet back onto stove and melt remaining 2 teaspoons butter on medium heat.
4. Scrape up browned bits and add sliced carrots and cubed potatoes to pan, and season with salt and pepper.
5. Cook, stirring often, until veggies begin to turn golden, about 10 min.
6. Return chicken to pan along with accumulated juices, and add drained tin of mixed veggies, the 2 tins of soup, and the tin of milk to pan.
7. Stir thoroughly to combine, reduce heat a bit to medium-low, cover and bring to a gentle simmer while you make the dumplings:
8. Using a fork, combine well, 1 cup pancake mix and 1/4 teaspoon salt. Toss with sliced green onion and add 1/3 cup milk. Mix well. Dough will be shaggy, thick and sticky.
9. Use a spoon to divide dough into 6 portions in the mixing bowl, and once stew comes to a gentle simmer, give it a really good stir, being sure to scrape the bottom of the pan well. Then gently drop the 6 dumplings on top of the stew, spaced out, then cover the pan, bring back to a gentle simmer and keep the heat low.
10. Cook very gently, 20 minutes, without stirring and without removing the lid.
11. Spoon into bowls to serve and garnish with a pinch of fresh or dried thyme, if desired.

Note: This pairs well with a mixed green salad tossed in a simple vinaigrette of 1 part your favourite vinegar to 2 parts oil plus a pinch of each, sugar, salt and pepper. Add a chopped apple and a few nuts to make this (or any!) salad company-worthy!

Substitutions/Variations:

If fresh veggies are unavailable or if you prefer to use a different variety OR if you have frozen veggies on hand that you’d like to use instead, go for it! You can make this dish a thousand different ways. You can also add chives or shredded cheese to the dumplings and use them to top just about any stew you like to make! Just cover with a tight- fitting lid, simmer gently for 20 minutes, and, voila! Cooking for 1? Make the whole recipe and freeze in portions! A quick thaw and heat and you have a nearly instant, take anywhere, heat and eat lunch or dinner! Not a fan of white meat? Substitute chunks of boneless, skinless chicken thighs for the chicken breast pieces.