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Chicken and Dumplings

50 mins to make • Serves 4


1 lb Chicken breasts, boneless skinless


1 20-ounce package Butternut squash
4 stalks Celery
2 sprigs Dill plus
1 Onion, medium
1 cup Peas, frozen

Canned Goods

2 cups Lower-sodium chicken broth

Baking & Spices

1 tsp Baking soda
1 Kosher salt and freshly ground black pepper
1/2 cup Whole wheat flour, white

Oils & Vinegars

1 tbsp Olive oil, extra-virgin


1 tbsp Butter, unsalted
1/4 cup Milk, lowfat 1-percent

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This is like a delicious cross between chicken & dumplings and chicken pot pie. I used less butter than the recipe called for, and instead substituted fat that cooked out of the chicken. I also used less onion and more other veggies. Cooked at 450* for about 15 minutes, uncovered.