Creamy Chicken and Dumplings

Perfectly creamy with moist and fluffy dumplings, these Creamy Chicken and Dumplings are the perfect bowl of comfort to enjoy on a chilly fall day! Equal parts cozy and flavorful this easy dish comes together pretty quickly! We're using Red Lobster's Cheddar Bay Biscuit mix to make it extra tasty and quick.

Now that October is here in Ohio and the air is turning chilly outside all I want to do is make warm and comforting meals for my family to enjoy, wear my favorite, soft sweaters, and have slow mornings sipping coffee, and snuggling my little girl- she is honestly such a little snuggle bug in the mornings!

This is one of those recipes that is hearty, nourishing, and will warm you up from the inside out;) You don't need any fancy ingredients here and it comes together in 30 minutes, so it's the perfect meal for you busy mamas or anyone who needs an easy, cozy one-pot meal.

What You Will Need:

• Red Lobster's Cheddar Bay Biscuit Mix- or your favorite biscuit dough

• shredded cheddar- for the biscuit dough

• chicken breast- cut into bite-sized pieces

• onion- diced, you can use yellow or white

• frozen peas and carrots-

• garlic- minced

• chicken broth-

• whole milk-

• butter and avocado oil-

• all-purpose flour- for thickening

• seasonings- salt, black pepper, dried parsley flakes, and dried thyme

To begin place a large pot on medium heat, add in the oil and butter. Add the chicken pieces, chopped onion, and the seasonings. Cook until chicken is no longer pink about 5 to 7 minutes, stirring frequently. Add the garlic and flour, cook for a minute.

Add in a cup of chicken broth and stir until smooth. Add the remaining chicken broth, milk, and the frozen peas and carrots. Let it come to a simmer. Meanwhile mix together the dumpling dough.

For the dumplings mix together the biscuit mix, water, shredded cheddar, and the Cheddar Bay seasoning packet. Stir just until combined.

Drop spoonfuls of dough into the simmering liquid. It will still be very liquidy at this point but will thicken up as it cooks with the dumplings. I like to use a small cookie scoop but of course a spoon works just fine too. Cover and let simmer on medium-low for 12 minutes.

Remove the lid carefully and gently break apart the dumplings, and stir until all of the dumplings are covered in the liquid. Garnish with chopped chives or green onion. Serve and enjoy! Leftovers are great the next day too:)