A comforting and flavorful chicken stew topped with fluffy herb dumplings.
Mix the baking mix, salt, paprika, and pepper in a bowl. Coat the chicken pieces evenly with this mixture.
Ensure the chicken is dry before coating to help the mixture adhere better.
In a large skillet, melt the butter over medium heat. Add the coated chicken pieces and cook until they are golden brown on all sides. Remove the chicken and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, combine the cream of chicken soup and milk. Stir well and bring to a gentle boil.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce for added flavor.
Return the chicken to the skillet, cover, and reduce the heat to low. Simmer for 45 minutes or until the chicken is tender.
Check occasionally to ensure the sauce doesn't dry out; add a splash of water if needed.
In a mixing bowl, combine the baking mix, milk, parsley, and poultry seasoning to form a soft dough.
Do not overmix the dough to keep the dumplings light and fluffy.
Drop spoonfuls of the dough onto the simmering chicken stew. Cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.
Ensure the dumplings are spaced apart to allow them to expand while cooking.
Serve the chicken stew with dumplings hot, garnished with additional parsley if desired.
Pair with a fresh green salad for a complete meal.
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