Chicken Pot Pie Dumplings

• 21 ounces chicken gravy, canned
• 1 lb boneless chicken breast, fillets
• 16 ounces bread dough
• 16 ounces frozen peas and carrots, thawed
• 1 egg, beaten for egg wash

1. Preheat oven to 425u0b0F.
2. Place chicken in baking dish, fill with enough water to cover chicken. Bake for 45 minutes. Let chicken cool. Using two forks, shred chicken. Set aside.
3. Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
4. Meantime, in a saucepan over low to medium heat, pour in the gravy and add the chicken. Allow chicken to simmer in the gravy and absorb the flavor while veggies are cooking.
5. Once veggies are done, add to the chicken and gravy over low heat.
6. Roll dough out thin into 8 inch discs.
7. Repeat 12 times.
8. Place the dough discs into each section of two large coated 6 cupcake pans. The dough will overlap, you will need it.
9. Fill each cup with the chicken gravy mixture.
10. Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
11. Repeat for all 12 dumplings.
12. Lower oven to 350u0b0F.
13. Bake for 10-12 minutes.
14. Let sit for 10 minutes.
15. Extract dumplings and serve.

chicken gravy, chicken breast, bread, carrots, egg

Taken from www.food.com/recipe/chicken-pot-pie-dumplings-438122 (may not work)