Comfort Chicken Stew and Dumplings

I like my chicken stew to be more dumplings than stew and heavy on the herbs. Here's my usual recipe for feel better down home Southern stick to your ribs comfort food.

Comfort Chicken Stew and Dumplings

2 medium carrots, thinly sliced
1 rib of celery, thinly sliced
2 garlic cloves, minced
1 large onion, sliced
1 cup of frozen peas
teaspoon of olive oil
28 oz low sodium chicken broth
2 cups of water
1 goya bullion cube
1 teaspoon of sugar
splash of cooking wine (I use marsala or chardonnay)
1/2 teaspoon white pepper
1/8 teaspoon paprika
2 lbs of cooked chicken breasts, cubed
pinch of salt
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon sage

Dumplings

2 cups of pancake mix
1/8 teaspoon onion salt
1/8 teaspoon basil
2/3 cup of milk

In a deep chicken skillet mix carrots, garlic, onions, celery, spices and 1 can of chicken broth and cook over medium-high heat until tender. Add remaining broth, wine, chicken and frozen peas and bring to a boil.

In a seperate bowl mix all of the dumpling ingredients and mix until thick and a little chunky (not a pretty mixture. add more milk if needed by eyeballing it). Drop by extremely oversized tablespoons until you've covered most of the surface of the stew. Lower heat to medium and cook for 10 minutes. Cover and cook for an additional 13 minutes.

Serve ASAP. Comfortably serves a family of 6.