Chicken and Dumplings, Chicken Noodle Soup or Chicken Pot Pie

Base Recipe

2 chicken breasts, diced

1 small onion, chopped

2 carrots, chopped

2 ribs celery, chopped

parsley

salt

pepper

Sautee onion, carrots and celery together. Add chicken pieces and cook through. Season to taste with salt and pepper.

For chicken pot pie, sprinkle 1/4 cup flour in pot with base recipe. Pour in milk, just covering filling, approximately 1-2 cups. Simmer until slightly thickened. Pour into unbaked 9" pie shell. Top with unbaked pie shell and seal. Bake 400 for 20-30 minutes, or until crust is golden brown. If edges start to brown early, cover edges with foil.

For chicken noodle soup or chicken and dumplings, add 1-2 cups water or chicken broth and allow to simmer for flavors to blend. If doing chicken noodle soup, add noodles 10 minutes before serving. For chicken and dumplings follow biscuit recipe below, then drop by tablespoonfuls on top of soup. Turn heat to low and cover pot with lid. Simmer 15-20 minutes, or until dumplings are cooked through (will be moist on outside, but fluffy inside).

Drop Biscuits

2 cups flour

1 T baking powder

2 tsp sugar

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup shortening, butter or margarine

1 cup milk

Combine dry ingredients. Cut in shortening until mixture is crumbly. Gently stir in milk. For biscuits, drop 2 inch balls on greased baking sheet. Bake 450 for 10-12 minutes, or until golden.