Chicken and Dumplings Breakfast Skillet

Ingredients

• •3 tablespoons butter
• •1 pound boneless chicken breast, diced
• •1 cup diced onion
• •1 cup diced carrots
• •1 cup frozen peas
• •3 cups chicken broth
• •1 cup heavy cream
• •2 cups all-purpose flour
• •2 teaspoons baking powder
• •½ teaspoon salt
• •3 tablespoons cold butter
• •¾ cup whole milk

Directions

1. 1Melt 3 tablespoons butter in a large skillet over medium-high heat. Add diced chicken and cook until golden, about 5 minutes. Add onion and carrots, cooking 3-4 minutes until softened.
2. 2Pour in chicken broth and heavy cream, stirring well. Bring to a simmer and season with salt and pepper to taste.
3. 3While sauce simmers, whisk together flour, baking powder, and salt in a bowl. Cut in 3 tablespoons cold butter until mixture resembles coarse crumbs. Stir in milk until a thick batter forms.
4. 4Add frozen peas to the simmering chicken mixture.
5. 5Drop spoonfuls of biscuit batter directly into the simmering broth. Cover skillet and reduce heat to medium-low.
6. 6Cook covered for 15 minutes until dumplings are cooked through and fluffy. Serve hot in shallow bowls.

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