- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1/2 cup butter
- 2/3 cup flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups chicken broth
- 4 cups cooked chopped or shredded chicken
- 2 cups frozen green peas or 2 cups frozen peas and carrots
- 2 cups biscuit mix
- 1-2 tablespoons dried basil
- 2/3 cup milk
In a large skillet sauté celery and onion in butter until tender.
Whisk in flour, sugar salt and pepper, slowly add broth and whisk constantly until smooth.
Bring to a boil and boil for one minute, reduce heat and add peas and chicken, cook on low for 2-3 minutes.
Pour mixture into a 9 by 12 inch baking dish.
Combine biscuit mix, basil and milk, if batter seems dry and 1-2 tablespoons on milk.
Drop batter by spoonfuls onto warm chicken mixture until top is covered.
Cook at 350 degrees uncovered for 30 minutes, uncover and bake 10 minutes or until dumplings are browned.