Ingredients
1.5 lbs boneless, skinless chicken thighs
1/4 cup butter
1 cup yellow onion, diced
1/4 cup all purpose flour
10.5 oz condensed chicken broth
4 cups milk
8.5 oz canned peas and carrots, drained
8.75 oz canned corn, drained
1 tsp salt
1 tsp pepper
1/2 tsp ground sage
1 tbsp garlic powder
1 tbsp onion powder
Dumplings
2 1/4 cups Bisquick
2/3 cup milk
Instructions
- Cut chicken thighs into bite sized pieces.
- Heat a large pot over medium-high heat.
- Add the butter to the pot.
- Once the butter is melted, add the chicken pieces to the pot.
- Cook the chicken until only a little pink remains.
- Add the diced onions to the pot and continue cooking the chicken and onions until the onions are translucent.
- Add the flour to the pot.
- Stir well and continue cooking for a few minutes.
- Add the condensed chicken broth and stir until the chicken broth starts to thicken.
- Add the milk to the pot and stir well again.
- Bring the liquid to a boil.
- While you wait for the liquid to boil, dump the Bisquick and milk into a medium mixing bowl.
- Stir until a sticky dough forms.
- Divide the dough into balls approximately 1/2 an inch in diameter.
- Once the liquid is boiling, drop the dough balls into the pot.
- Stir, cover the pot and reduce the heat to medium-low.
- Leave the chicken and dumplings to cook for 10 minutes.
- After 10 minutes add the peas, carrots, corn, salt, pepper, ground sage, garlic powder and onion powder to the pot.
- Stir well and continue cooking, this time uncovered, for 5 minutes.
- Serve and enjoy!