Ingredients
Method
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.
For the Chicken and Dumplings
- In a medium saucepan melt the butter and heat with the oil. Add the onions, celery and carrots and sauté until the onions are translucent. Add the flour, stir and cook about 1 minute or so.
- 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!!
