Irish Chicken and Dumplings
|Condensed cream of chicken soup||10 3⁄4 Ounce|
|Water||3 Cup (48 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Onions||2 , quartered|
|Poultry seasoning||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Skinless boneless chicken breast||4 , halves|
|Carrots||5 , sliced|
|Frozen peas||10 Ounce (Green Peas)|
|Potatoes||4 , quartered|
|Baking mix||3 Cup (48 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.