Ingredients

• 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 or cube chicken bouillon
• 1 c water
• 2 bay leaves
• 1 TBSP parsley flakes
• 1 can cream of chicken soup
• 2 large carrots – chopped
• 3 medium potatoes – chunks
• 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)

Instructions

1. 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 or bouillon cube. Deglaze pan and bring to a boil. Add cream of chicken soup, bay leaves, and parsley. Add carrots and potatoes.. 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.
2. 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.
3. 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.