1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Medium
1 (3-5lb) hen or larger fryer
boil till done. Take chicken off of bones and put back into pot with chicken broth. Salt and pepper to taste.
Dough for pastry:
4-5 cups all-purpose flour
About 2 Tbsp. Crisco
Enough very warm water to mix flour like biscuit dough
(Dough should be sticky) Kneed dough till stiff enough to handle. Pinch off a piece of dough and roll out on floured pastry sheet real thin. Cut into 1 inch strips. Have chicken broth boiling. Drop strips in layers until all dough is used. Add more salt and pepper as you like. You will have to add more boiling water while cooking so it won't be dry. Turn heat to low and cook till done. About 15 minutes.
Note: Instead of making your own....Just buy the noodles...you can usually find them in the freezer section of your grocers. Annies is the name of the ones we can get.
Also, add 2 large cans of cream of chicken soup to your broth. No water. Mom started doing this later after she wrote this recipe out and it really made a difference in the pastry. You can add up to 3 cans of the soup. Add water accordingly so it won't dry up.
This is so good served with cornbread. You can add a veggie, we usually serve it with baked sweet potatoes. Hope you enjoy as much as I do.
