Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
2 garlic
cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken
Dumplings
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup 2% milk
Directions:
In a large saucepan, saute onion and celery in butter
until tender. Add garlic; cook 1 minute longer. Stir in the flour, sugar,
salt, basil and pepper until blended. Gradually add broth; bring to a
boil. Cook and stir for 1 minute or until thickened; reduce heat. Add peas
and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a
greased 13-in. x 9-in. baking dish.
For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.
Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
