Chicken and Dumplings
Traditional creamy dish with chicken, onions, celery and carrots with tender, melt-in-your-mouth dumplings.

Recipe by Paul Mayville

Ingredients

• 1 quart chicken broth
• 2 boneless chicken breast halves, sliced 1/2" crosswise
• 8 boiler or pickling onions, peeled
• 1 stalk celery, chopped
• 1 handful baby carrots
• Fresh ground pepper, to taste
• 1/2 pint heavy cream
• 1 1/4 cups Bisquick
• 1/2 cup milk

Directions In a large pot over high heat, add broth, chicken, onions, celery, carrots, pepper and bring to a boil. Reduce heat to simmer, and cook for 1/2 hour. Add cream, right at the end and stir, occasionally, for 5 minutes.

In a large mixing bowl blend biscuit mix and milk. Increase heat to medium and drop dumpling dough by the tablespoon into broth. Cook dumplings for additional 10 minutes.

Serves 2