1 1/2 lbs chicken breast tenders
1 Tbs olive oil
2 Tbs butter
1 russet potato, peeled, diced
2 medium carrots, peeled, and diced or thinly sliced
1 medium onion, chopped
1 celery rib, diced
1 fresh or dried bay leaf
Coarse salt, to taste
Freshly-ground black pepper, to taste
1 tsp poultry seasoning
2 Tbs flour
1 quart chicken broth or stock
1 small box biscuit mix
1/2 cup warm water
1 Handful flat-leaf parsley, chopped
1 cup frozen green peas


Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium-high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium-low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.