½ tsp Bourbon Barrel Smoked black pepper
2 pounds uncooked boneless skinless chicken breast (frozen is okay)
1 cup all-purpose flour (see note) 3 cups milk, warmed 2 cups frozen mixed veggies

For the dumplings: 2 cups all purpose flour
1 Tbsp baking powder ½ tsp s.a.l.t. sisters kosher salt
2 ¼ tsp Butter Infused EVOO
1 cup milk Salt and pepper


Add broth, butter, poultry seasoning, onion powder, garlic powder, kosher salt, parsley, basil, pepper and chicken to the pot. Cover the pot and secure the lid.

When the chicken is done let the pot sit there for 5 minutes to rest. Remove the lid. Cut up chicken: Use tongs to get the chicken out. Cut up the chicken into bite size pieces or shred it and add it back into the pot. Add in slurry:

Warm up the 3 cups of milk. I usually do this in the microwave for a minute or two. In a bowl whisk the 1 cup of flour into the milk, a tablespoon at a time. It should be smooth, no lumps. Thicken the soup: Stir in the milk/flour mixture. Whisk it in. The soup will thicken in a few minutes.

Make the dumplings: Combine 2 cups flour, baking powder, 1/2 tsp kosher salt, olive oil and 1 cup milk in a mixing bowl. Use a fork to combine well. Cook the dumplings: Drop the dumplings mixture a tablespoon at a time into the pot. I used a 1 Tbsp cookie scooper to drop the dumplings into the pot.

The simmering liquid will cook the dumplings in just a few minutes. Add in veggies: Once the soup has thickened add in the frozen veggies. The simmering liquid will cook the veggies in just a couple of minutes. Salt and pepper to taste. Serve: Ladle the chicken and dumplings into bowls and enjoy