CHICKEN AND DUMPLINGS
This cold-weather favorite will have you scraping the bottom of the bowl.
1 package biscuit mix (5.5 ounces)
5 1/2 cups water
4 tablespoons cornstarch
3/4 cup dried carrots
3/4 cup dried celery
5 chicken bouillon cubes
2 bay leaves
1/4 teaspoon poultry seasoning
1 pouch chunk chicken (7 ounces)
Salt and pepper to taste
Place carrots, celery, bouillon cubes, bay leaves, and poultry seasoning in a zip-top bag.
In a small bowl, combine biscuit mix with 1/2 cup water; set aside. Add 5 cups water to a pot; stir in cornstarch until smooth. Add the carrot mixture, bring to a boil, and simmer for 6 minutes. Reduce heat to low, add chicken, and season with salt and pepper. Drop level tablespoonfuls of biscuit dough into stew. Cover the pot and cook for 5 minutes, or until dumplings are cooked through. Remove bay leaves. Serves 2-3.