Chicken and Dumplings

My Grandma Ginny used to make Chicken and Dumplings when I was growing up.  I always thought it must be the most complicated recipe!  When I was older and had children of my own I asked her to show me how to make it. It's comfort food for me now and I have very wonderful memories of my G.G. every time I make it. (secret: it's really easy)

Chicken and Dumplings

For the Stew:
1 whole chicken

1 onion, chopped

4 carrots (peeled and sliced)

4 stalks of celery, chopped

water

salt and pepper

garlic powder

For the dumplings:

2 cups Bisquick

2/3 Milk

 Put the chopped vegies and whole chicken in a dutch oven or large pot and add about 2 quarts of water.  Chicken does not have to be covered in water.  Bring to boil then turn down to a simmer, covered for about 1 1/2 hours.  Remove the chicken (very carefully, it will be HOT)  let cool and remove the chicken from the bones and discard the skin.  You may at this point skim off any fat from the broth.  Return the chicken meat to the pot  and simmer another 20 minutes, uncovered, to fully cook the vegetables to your liking. 

In a large bowl mix the bisquick with the milk.  Bring the stew to a boil again and add large spoonfuls of the dumpling dough the pot.  Makes about 6-8 dumplings.  Cook uncovered for 10 min at a low boil and then cover the pot and continue to cook another 10 minutes.  Stew will be hot so let it cool a bit before serving.  Enjoy!