2-3chicken pieces (I used a leg quarter this time)
salt and pepper
For the Dumplings
1cupflour
2tspbaking powder
3/4Cup milk
2 tbspbutter
1/4tspsalt
For the Chicken and Dumplings
1/2onion, chopped
1carrot, thinly sliced
1stalk celery, thinkly sliced
2tbspunsalted butter
1tbspvegetable oil
3tbspflour
5cupschicken brothMore if needed
2CupsCooked chicken, diced or shredded
1/2cupenglish peas
Instructions
For the Chicken
Roast a whole chicken or a few pieces of chicken, legs, thighs or the breast seasoned with salt and pepper on a sheet pan until browned and internal temperature reaches 165. When the chicken is cool, shred into pieces and set aside. Alternative 1:Place a whole chicken or pieces in a stock pot with 1/2 onion, 1 carrot, 1 celery stalk. Cover with water and bring to a boil. Simmer until chicken begins to fall off the bone..45 minutes to 1 hour. Remove from the stock pot and after it has cooled, shred the pieces you want to use and save the remainder for another use. Alternative 2: If you have a store bought rotisserie chicken, pick and shred a couple of pieces.This is a small recipe, if you double you want to add more chicken
For the Dumplings
Combine the flour, baking powder and salt in a medium bowl. Heat the milk and butter in a small sauce pan to a scald. Pour the milk mixture over the flour, baking powder and salt mixture.
Combine the mixture and form into a disc.
Roll the dough on a floured surface as think as possible.
Cut the rolled out dough into strips, then pieces.
Add the chicken broth, whisking to combine and bring back to a boil. Continue cooking until the carrots and celery are tender. Add the shredded chicken and the peas.
Add the dumpling strips punching down as you add them. Cook uncovered until for about 10 minutes until done.
Spoon the dumplings into serving bowls and enjoy!!