I recently tried making Chicken with dumplings. I found several recipes that were essentially the same with the differences being which chicken parts were used and how the dumplings were made. I used canned chicken breast and chicken bullion. Several recipes using raw chicken had the broth made from the cooking on the chicken. As far as the bullion I would suggest the canned broth so a minimal amount of plain water is used. (I used 4 packets of the dry). I used celery and carrots chopped coarse but you can use peas and carrots along with the celery. Slice the celery thin (about 1/8 inch thick cross wise), cook this in the broth along with the veggies but only if the veggies are raw. Frozen or canned veggies will get too well done, if you use canned or frozen add them in when celery is done. Since I used canned chicken , I added this in once the celery was done. For the dumplings I used a pie pastry recipe and rolled it out 1/4 inch thick. Depending on how much you are making you will need to adjust your quantities accordingly. I would recommend using 1/2 butter and 1/2 shortening for the pastry. Once the celery is done and the chicken added, insure there is sufficient water to just cover it all then cut the pastry into one or 2 inch squares and lay on top of the mixture and cover until done. This will not brown but will get white and pasty looking while fluffing up. I made this in a slow cooker, cooking on high for the first hour and low with all ingredients in for 2 hours. Very tasty.
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