Chicken and Dumplings

OH Man!!! This was so good!

2 tsp canola oil
1 chicken, cut in eighths, skin removed
1/2 tsp salt
1 onion, chopped
2 small carrots, chopped
2 small celery stalks, chopped
3 cups low sodium chicken broth
1 cup frozen peas, thawed
1 2/3 cup reduced fat all purpose baking mix
2/3 cup fat free milk
1 TBSP chopped parsley

Heat the oil in a nonstick dutch oven, then add the chicken. Sprinkle with the salt and saute until browned, about 6 minutes. Add the onion, carrots, and celery. Saute until the veggies begin to soften and brown slightly, about 6 minutes. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 35 minutes. Stir in the peas.

Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a bowl until a soft dough forms.

Drop the dough, by rounded spoonful, onto the simmering stew. Simmer, uncovered, 10 minutes. Cover and cook until the dumplings have doubled in size and cooked through, about 10 minutes longer.

***NOTE: I'd add potato to this (would add some points) and add more broth. The 3 cups called for made it very thick, more would give you a little more gravy!

Serves 6, (1 1/2 pieces of chicken and 1 1/2 dumplings)

7 points per serving