The way I make Chicken and Dumplings is a little different than what you might be used to, but I love to cover the chicken with a flat layer of dumpling dough and cook the whole thing together so the dumplings steam on top of the chicken.
1/2 yellow onion, small diced
1 pound boneless, skinless chicken breasts, cut into small cubes
3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
2 garlic cloves, minced
1/4 cup all purpose flour
4 cups chicken stock
1 pound frozen mixed vegetables (corn, carrots, green beans and peas)
Sautee the chicken and onion in the olive oil until chicken turns white. Season with salt, pepper, poultry seasoning, oregano, thyme and garlic. Cook until fragrant. Stir in flour and cook for one minute. Add chicken stock and bring to a boil. Add vegetables, then cover with dumpling dough.
For the Dumplings:
1 cup all purpose flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 cup canola oil
1 egg
1/4 cup honey
1/2 cup whole milk
Whisk flour, cornmeal, sugar, salt and baking powder. Whisk in oil, egg, honey and milk until combined. Pour on top of the chicken and cover. Cook on low for 12 minutes.
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