Old-Fashioned Chicken and Dumplings PT60M https://img1.recipesrun.com/201907/2019/1113/b6/d/203321/300x200x90.jpg Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts. 6 servings Ingredients: ¾ cup nonfat buttermilk ¼ tsp. salt ½ tsp. baking soda 1 tsp. poultry seasoning ½ cup all-purpose flour 1 cup whole-wheat pastry flour 1½ cups frozen peas, thawed 1 cup water 2 14-ounce cans reduced-sodium chicken broth ½ tsp. freshly ground pepper ½ tsp. salt 1 tbsp. poultry seasoning 1 large onion, diced 2 stalks celery, diced 2 large carrots, diced 2 tbsp. canola oil, divided ⅔ cup all-purpose flour 1¾ pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces