Dutch Oven Chicken and Dumplings!

Instructions

1. Drop the butter into a Dutch oven over medium-high heat.
2. Once the butter is melted, add the chicken thigh chunks to the pot.
3. Stir and cook the chicken until no pink remains.
4. Add the onions, celery and carrot to the pot. Stir well and cook for about 3 minutes.
5. Add the minced garlic to the pot pot. Stir well and cook for 2 minutes.
6. Add the flour to the pot.
7. Stir until a paste forms and coats all of the chicken and veggies. Continue cooking for 3 – 4 minutes.
8. Add the chicken broth to the pot and stir well.
9. Bring the liquid to a boil. Reduce the heat to medium-low and leave it to simmer, stirring occasionally, for 15 minutes.
10. While the soup is simmering, pour the Bisquick and milk into a mixing bowl. Stir until a sticky dough forms.
11. Once the soup has simmered for 15 minutes, add the half and half to the pot and stir well.
12. Add the poultry seasoning to the pot and stir well again.
13. Increase the heat to bring the liquid to a boil.
14. Once it’s boiling drop the Bisquick dough by the spoonful into the liquid.
15. After all the Bisquick dough is added, reduce the heat to medium low and leave the chicken and dumplings to simmer, uncovered, for 10 minutes.
16. After ten minutes, stir gently, place the lid on the Dutch oven and reduce the heat to low.
17. Leave the chicken and dumplings to continue simmering, covered, for ten minutes.
18. After ten minutes remove the lid and remove the Dutch oven from the heat.
19. Add the chopped parsley if desired and stir.
20. Serve and enjoy!