Chicken and Dumplings

Shirley Evans
This was such a hit with the kids when they were growing up, we even made it when we went on camping trips.  It's much easier to make in a conventional kitchen and the kids still love it.

4 lbs chicken, cut in pieces, skin removed
2 tsp salt
1/2 tsp pepper
1 cup diced celery
1/2 cup chopped onion
3 Tbl flour
Broth from the chicken (above)
3/4 cup milk

Cover chicken with water in large saucepan.  Add salt, pepper, celery, onions.  Simmer gently until tender, about 1 hour.  Remove chicken and when cool, leave the broth in the pan, remove bones and cut chicken into bite-size pieces

Blend flour with 3 Tbl broth and whisk it into the remaining broth on a low burner.  Then cook and sitr over medium heat until thick gravy.  Salt and pepper to taste.  Stir in milk.

Mix together dumplings (recipe is below)

Place chicken, vegetables and gravy into 3-4 qt casserole.  Top with spoonfuls of dumpling batter.  Bake about 20-25 minutes or until dumplings are done.  (This can also be done on top of the stove.  Just combine chicken, veggies and gravy in your saucepan, bring to a boil, drop in dumplings, cover and simmer until dumplings are done--don't peek for at least 10 minutes.)

Dumplings
1 cup flour
2 tsp baking powder
2 Tbl vegetable oil
1/2 tsp salt
1/2 cup milk
Mix together and drop by small tablespoons on top of bubbling stew.  Cover tightly and bring to a boil.  Reduce heat.  Don't lift cover for at least 10 minutes.  Simmer about 15 minutes or until done.