Chicken and Dumplings

Ingredients:

- 4 cups chicken broth
- 1 cup water
- 2 tablespoons butter
- 2 teaspoons poultry seasoning or herbes de provence
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper

- 1 lb boneless skinless chicken breast

- 1 cup flour
- 3 cups milk

- 2 cups frozen peas and carrots (or frozen mixed vegetables)

- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon butter, softened
- 1 cup milk

Directions:

In a large pot (preferably a Dutch oven, as a large steel pot may get too hot) over medium heat, combine the first 10 ingredients. Cover and bring to a boil.

Meanwhile, cut chicken breast into bite-sized pieces. Add to soup mixture. Stir to combine; cover.

In a sealable container, combine 1 cup flour with 3 cups milk. Seal tightly; shake vigorously to combine well to create a slurry. Slowly pour the slurry into the broth, stirring constantly. Add frozen vegetables; cover.

Combine the last 5 ingredients in a medium bowl. Mix well with a fork.

Remove cover from stew and stir well. Drop dumpling mixture into stew one tablespoon at a time.

Reduce heat to simmer. Cover; cook for 10 minutes.