I plan a weekly menu of meals every Sunday before I go shopping. For the most part, I know what we’re having for breakfast and dinner every day, and there is no uncertainty. There is no “what are we going to have for dinner? conversation. ” Like the kids, I thrive on routine and organization, and unfortunately, I don’t function well with chaos and unplanned disruptions.

However, even I have been known to call a dinner audible and go off the menu. Usually, when I abandon the menu, it’s in favor of going out to eat or ordering in, especially if I get super busy. But, there are nights when inspiration strikes and a new idea sounds WAAAAY better than what I had on the menu. Tonight was one of those nights.

The plan was to make chicken pot pie. Then, I remembered these her bed dumplings my mom used to make when I was a kid. I don’t remember how she made them beyond the fact that they were similar to drop biscuits and she put them on top of a chicken and gravy dish.

Well, that vague memory was enough to get the ball rolling, and the dinner menu was changed.

Crust – less Chicken Pot Pie with Herbed Dumplings

2 TBSP butter

2 lbs. boneless,  skinless chicken breasts,  cut into small (tiny) pieces

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1/2 medium onion – chopped

1 pkt chicken bouillon

1 c water

2 bay leaves

1 TBSP parsley flakes

1 can cream of chicken soup

2 large carrots – chopped

3 medium red skinned potatoes – chunks

1 parsnip – chopped

1 small turnip – chopped

1/2 c frozen peas

1 1/2 c small broccoli florets

2 c Bisquick baking mix

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1/2 TBSP parsley flakes

1 tsp thyme

1 can chicken broth (1 c for dumplings and the rest poured into chicken)

Melt butter in a large skillet. Coat chicken in salt, pepper, and garlic powder. When butter has melted,  saute chicken for 5 minutes.  Add onion and saute until chicken has browned and bottom of skillet is browned slightly.  Add water and bouillon packet. Deglaze pan and bring to a boil. Add cream of chicken soup, bay leaves, and parsley. Add carrots, potatoes,  parsnip, and turnip. Reduce heat and simmer for 5 minutes. Add peas and continue simmering for an additional 5 minutes. Add broccoli and cover for the last 5 minutes.

Meanwhile, in a medium bowl, combine baking mix, salt, garlic, pepper, parsley, thyme, and 1 c chicken broth. Dough consistency needs to be semi soft, in order to drop by spoonfuls.

Preheat oven to 375 degrees. Drop 2 TBSP dollops on top of chicken mixture.  Bake for 20-30 minutes or until dumplings are golden brown.