4 cup chicken broth 1 cup water 2 Tbsp unsalted butter 2 tsp poultry seasoning 1 tsp onion powder 1 tsp garlic powder 1 tsp kosher salt 1 tsp dried parsley 1 tsp dried basil ½ tsp black pepper 1 lb boneless, skinless chicken breast 1 cup all-purpose flour 3 cup milk 2 cup frozen peas and carrots Dumplings: 2 cup flour 1 Tbsp baking powder ½ tsp kosher salt 1 Tbsp butter (softened) 1 cup milk

In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.

In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.

Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!