"Chicken" and Dumplings

You know what I freakin' love? Chicken and dumplings.  Too bad I don't eat chicken anymore!  So, I needed a creamy, savory, satisfying substitute.  After much experimentation, I came up with this recipe for "chicken" and dumplings that's made with Quorn, which is a kind of fake chicken you can probably find at your grocery store in the freezer section.  If you can't find Quorn, you could probably substitute another brand of fake chicken patty; just choose something that isn't breaded.

"Chicken" and Dumplings

Ingredients:
2 T. butter
1 t. minced garlic
1/2 large onion, diced
2 medium carrots, peeled and sliced into half-moons
3 celery stalks, sliced into 1/2" pieces
2 medium Yukon Gold potatoes, peeled and diced
3 Quorn "naked" fake chicken breasts, torn into small pieces
1 cup frozen peas
2 t. faux chicken bouillon gel (see below)
6 cups 1% milk
3/4 c. all purpose flour
1/4 t. dried thyme
1/4 t. dried marjoram
1/2 t. ground black pepper
3 dried bay leaves
1 can (8 oz.) refrigerated crescent rolls, sliced into 1/2 inch wide discs

Directions:
In a stock pot, cook garlic, onion, carrot, celery, potato, and Quorn over medium heat until potato is *almost* done. I like to tear up the Quorn instead of dicing it, because it gives it a more realistic texture:

Add peas and cook a few more minutes until the peas are thawed. In a separate bowl, mix the milk, flour, thyme, marjoram, and pepper.  Add the milk mixture to the stock pot and stir.  Add the faux chicken stock and stir until it dissolves.  I like to use Better Than Bouillon No Chicken Base.  If you use something else, you may need to alter the measurements.  Just follow the measurement given on your bouillon for making a quart of stock.

Now add the bay leaves and bring to a boil.  Once the mixture is boiling, drop in the slices of crescent roll dough, cover, and reduce heat.  Simmer for about 10 minutes, or until your dumplings have fluffed up a bit.  You may need to taste test one or two...or four...to make sure they're done. Your dish will end up tasting much better if you make a mess while cooking it.  I swear. ;)

You probably will also want to give it a stir or two while the dumplings are cooking to make sure nothing sticks.  Once your dumplings are fluffy-ish, your "Chicken" and Dumplings are ready!  Just ladle into bowls, top with some more freshly ground black pepper, and serve.