LINDA'S CHICKEN AND DUMPLINGS

LINDA'S CHICKEN AND DUMPLINGS image

Yield 4-6

Number Of Ingredients 12

About 2 1/2 pounds of chicken, (I use boneless, skinless thighs but you can cut up a whole chicken or use whatever you want.
4 cups chicken broth. ( I use either canned or boxed or you can use water and add about 3 to 5 T. of chicken boullion
)
1 cup chopped onion
1/4 tsp pepper
2 cups sliced carrots
1/3 cup flour
1/2 cup water
1/4 tsp celery salt
1/2 to 2/3's of a can of peas
2 cups bisquick
2/3 cup milk

Steps:

Heat chicken, chicken broth or water with boullion, celery salt, onion and pepper to boiling in 4 to 6 qt. dutch oven, reduce heat and simmer uncovered for 30 minutes.Add carrots, simmer for 10 minutes. Add peas Mix flour and 1/2 cup water until smooth. Stir flour mixture into chicken mixture. Cook stirring constantly until mixture thickens. Mix bisquick and milk until soft dough forms, you may need to add a little more milk. Drop by spoonfuls onto boiling chicken mixture. Cook uncovered over low heat for 10 minutes. Cover and cook for another 10-12 minutes. Makes 4-6 servings