Autumn Chicken Stew with Dumplings (10 PTS)

Recipe Ingredients

4		Boneless, skinless chicken breast halves (about 1 1/4 lbs) - cut into 1" pieces
1/4 cup	59ml	Original Bisquick
1 tablespoon	15ml	Vegetable oil
2 1/2 cups	592ml	Pumpkin or Hubbard squash - cut into 1" cubes
1 teaspoon	5ml	Pumpkin pie spice
2 teaspoons	10ml	Potatoes - cut into 1" cubes (medium)
1 teaspoon	5ml	Onion (1/2 cup) - chopped (medium)
1		(14 1/2 oz) Italian-style stewed tomatoes - undrained
1		(14 1/2 oz) chicken broth
		Dumplings (recipe below)
		Chopped fresh parsley or pumpkin pie spice - if desired
		Dumplings
1 1/2 cups	355ml	Original Bisquick
1/2 cup	118ml	Milk

Recipe Instructions

Coat chicken with Bisquick. Heat oil in 4-quart Dutch oven over medium heat.  Cook chicken in oil 10 to 12 minutes, stirring occasionally, until no longer pink in center. Stir in pumpkin, pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. 

Make Dumplings: Stir ingredients until soft dough forms. Drop by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover and cook about 10 minutes longer or until vegetables are tender.

Hints

Substitution: If you don't have pumpkin available, use 1-inch carrot slices instead. No pumpkin pie spice on hand? You can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and ground allspice.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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