Chicken And Pea Dumplings
|Chicken parts||3 Pound|
|Water||3 3⁄4 Cup (60 tbs)|
|Parsley flakes||1 Tablespoon|
|Dried sage||1⁄4 Teaspoon|
|Frozen peas and carrots||10 Ounce, thawed (1 Package)|
|Refrigerated buttermilk biscuits||8 Ounce (1 Package)|
In 5-quart casserole dish, combine chicken, 3 cups water, bay leaves, salt and peppercorns.
Heat, covered with glass lid, at high10 minutes and at medium 20 minutes, or until chicken is tender.
Remove chicken; strain broth into 4-quart casserole dish.
Add parsley, sage, and cornstarch blended with remaining water.
Heat at medium 5 to 6 minutes, or until broth is thickened, stir once.
Meanwhile, remove chicken meat from bone.
Stir into gravy with peas and carrots; place biscuits, halved on top.
Heat, covered, at medium 10 to 12 minutes.