Lots of potatoes add sustenance and substance to this dumpling dish.
Ingredients
2 10 3/4 oz. cans condensed cream of chicken soup
3 C. water
1 C. chopped celery
2 onions, quartered
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 10 oz. pkg. frozen green peas
4 potatoes, quartered
3 C. baking mix
1 1/3 C. milk
Directions
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.
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