Dutch Oven Chicken and Dumplings

1

Drop chopped chicken thigh chunks into a Dutch oven with melted butter.

2

Stir and cook until no pink remains.

3

Add diced onions, celery and carrots to the pot. Stir well and cook 3 minutes.

4

Add minced garlic to the pot. Stir well and cook 2 minutes.

5

Add flour to the pot. Stir until a paste forms coating all of the chicken and veggies.

6

Continue cooking for 3 - 4 minutes while stirring.

7

Add chicken broth and stir well. Bring to a boil and then simmer for 15 minutes.

8

Add half and half and poultry seasoning to the pot. Stir well and bring to a boil.

9

Drop Bisquick dough by the spoonful into the boiling liquid.

10

Simmer uncovered for 10 minutes and then with a lid for an additional 10 minutes.

11

Remove from heat and stir in chopped parsley.

12

Serve and enjoy!