Skillet Chicken & Dumplings

1 Tbsp. olive oil

1 lb. boneless, skinless chicken breasts, cut in bite-sized pieces

14 oz. chicken broth

1/4 cup flour

4 oz. cream cheese

1 tsp. dried chives

1 cup frozen peas (thawed or slightly cooked)

1 cup shredded carrots

1 cup Bisquick

1/2 cup sour cream

1/4 cup milk

2 Tbsp. parmesan cheese

Fresh parsley

Heat oil in skillet on medium-high heat. Add chicken and carrots, cook and stir 4 minutes or until no longer pink and carrots are crisp tender.

Transfer to bowl.

Add flour to pan and mix with left-over oil drippings. Whisk in chicken broth until well blended. Cook and stir 2 minutes or until thickened. Add cream cheese; cook and stir 3 minutes or until melted. Remove from heat; stir in chicken and vegetables.

In a bowl mix together, Bisquick, sour cream, and milk. Spoon into 6 mounds over mixture in skillet. Cook on medium-high heat 2 minutes. Cover and cook on low heat 15 minutes or until chicken is done and “dumplings” are done.

Top with parmesan cheese and parsley.