chicken and dumplings

  • 1/3 c butter
  • 1/3 c flour
  • 1/3 c onion
  • 1/2 t salt
  • 1/4 t pepper
  • 1-3/4 c chicken broth
  • 2/3 c milk
  • 1/4 c white wine (optional)
  • 2 cups cooked chicken
  • 1/2 c peas
  • 1/4 c carrots
  • 3 T shortening
  • 1-1/2 c all purpose flour
  • 2 t baking powder
  • 3/4 t salt
  • 3/4 c milk
  • 1/2 t sage, celery seed, thyme, dill, or rosemary

Poach chicken strips or breasts in water or milk, till tender, 15 min I think should be enough.

Melt butter, blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly, remove from heat.  Stir in broth and milk. You can add the white wine in place of some of the broth.  Heat to boiling, stirring constantly. Boil until thick-1 min. Stir in cooked chicken, peas, and carrots. Have this mixture in a deep pot if possible, you need the mixture really hot when you put the dumplings on top and you need a lid for the pan.

(You can add 1/2 t. -x-sage, celery seed, or -x-thyme, dill or rosemary – I use dill mostly)
Cut shortening into flour, baking powder, and salt until mixture resembles fine crumbs. Stir in milk gently until just mixed. Don’t overbeat. Drop by spoonfuls onto hot mixture. Cook uncovered 10 minutes, cover and cook 10 minutes longer. To test when done, separate a dumpling to see if no longer sticky.

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