Mama’s Chicken and Dumplings
Place olive oil in large stock pot and heat over medium heat. Add in the onions, carrots, celery, Mrs. Dash and thyme till tender. Place the chicken breasts in the stock pot and allow to brown slightly. Then top with the chicken stock, cream of chicken soup and half and half. Bring to a simmer and then cover for 30 minutes.
While chicken in cooking, time to make the dumplings. In a medium sized bowl mix together the bisquick, milk and chives. It will be thick like drop biscuits. Take the lid off and then drop 1 teaspoon of biscuit batter into simmering pot. They will drop and then pop right up. Place the lid back on and allow to cook on medium low for 20 minutes. DO NOT PEEK or BOIL. That makes the dumplings heavy and they will fall to the bottom and turn into lead lumps of dough.
After 20 minutes remove from heat and dip into bowls! Enjoy!