Country Herb Chicken and Dumplings


1/4 cup (1/2 stick) Butter

1 medium onion, chopped (about 1 cup)

1/4 cup flour

3 cups reduced-sodium chicken broth

1 1/3 cups milk, divided

3/4  rubbed Sage

1/2 tsp Minced Garlic

1/2 tsp Rosemary Leaves

1/2 tsp Thyme Leaves

1/2 tsp Coarse Ground Black Pepper

3 cups cooked, cubed chicken

1 cup All-Purpose Baking Mix

3/4 tsp Parsley Flakes


Melt butter in large nonstick skillet on medium-high heat.  Add onion; cook and stir 5 minutes or until softened.  Sprinkle with flour.  Stir with whisk until mixture is well blended.  Add broth, 1 cup of the milk and all of the spices except Parsley; whish until mixture is smooth.

Stir in chicken.  Bring to boil; reduce heat to medium.

In a medium-sized bowl, mix baking mix and Parsley.  Add remaining 1/3 cup of milk; mix well.  Drop by spoonfuls onto chicken mixture.  Cook, uncovered 10 minutes.  Cover.  Cook 10 minutes longer.

The original recipe called for adding 2 cups of assorted mixed vegetables to the pan when you add the chicken.  Instead, I steamed and seasoned some green beans and carrots and served those on the side.  This was so easy to make.  I will definitely be making this again!  Sorry, I don’t have a photo.  It smelled so good and we were so anxious to dig in and were definitely NOT disappointed!!