Irish Chicken and Dumplings

Perfect cold-weather comfort food!

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups chicken broth
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1/4 tsp. garlic powder
1/4 tsp. dried sage
4 skinless, boneless chicken breast halves
1 cup chopped celery
2 onions, quartered
5 carrots, sliced
1 (10 oz.) package frozen green peas
4 potatoes, quartered (very large potatoes
can be cut into eighths)
3 cups baking mix, such as Bisquick
1 1/3 cups Longmont Dairy milk

In a large, heavy pot, combine soup, broth, chicken, celery, onion, and spices. 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 meat and return to the pot. Add peas and cook only 5 minutes longer. Add dumplings.

To make dumplings: Mix baking mix and LDF milk until a soft dough forms. Drop by tablespoons onto the top of the BOILING stew. Simmer, covered, for 10 minutes, then uncover and simmer an additional 10 minutes.

From AllRecipes.com
Mooo News, March 2009