Chicken and Dumplings

This is one of our favorite meals and one of the first meals I developed when we were in college.

• 2 chicken breasts, chopped 
• 2 celery stalks 
• 3 small red potatoes 
• 3 carrots, peeled 
• 1/3 cup chopped onion 
• salt and pepper 
• 1-2 cups chicken broth 
• 1/4 tsp rosemary 
• 1/4 tsp oregano 
• 1/4 tsp parsley 
• 1/2 cup flour 
• 1 tsp baking powder 
• 1 tsp sugar 
• 1/8 tsp salt 
• 1 egg 
• Milk 
• 1 tsp butter 
• 1/4 cup flour 

1. Fill pan that can be covered with 1/2 in of chicken broth and potatoes, celery, carrots, onion, parsley, oregano, rosemary, and salt and pepper. Cover and cook until potatoes and carrots are soft (about 10-15 mins). Remove from pan. 
2. Add more broth (about 1/2 inch in the bottom of the pan) and cook chicken. Add salt and pepper to chicken to season. After chicken is fully cooked, remove chicken and leave remaining broth. 
3. Mix chicken and veggies and set aside. 
4. For dumplings, mix flour, tsp of baking powder, tsp of sugar, 1/8 tsp salt, egg and mix. Add milk until the mixture is smooth but thick. Cook dumplings in 1/2 in of broth, covered for about 10 minutes. Insert tooth pick to make sure they are cooked throughout. 
5. After dumplings are cooked, use remaining broth to make gravy. Add broth (there should be about 1/2 in of broth in pan) if needed and add butter. Whisk flour until thick and add salt and pepper to taste. 
6. Serve dumpling topped with chicken and veggies and gravy. ENJOY!