Chicken And Dumplings

• 2 pounds chicken meat make this dish as meaty as you like
• 1 cup carrots sliced thick
• 1 cup frozen peas or fresh
• 1/2 cup yellow onions saute'ed sweet
• 1/2 cup white flour
• 1 cup milk or cold water
• salt
• pepper
• 1 pinch dried rosemary
• 1 cup white flour
• 2 teaspoons baking powder
• 2 tablespoons melted butter
• 1/2 cup milk

1. Place your pre-cooked chicken into 2 quarts of water in a large pot. Bring to a boil, then reduce heat and simmer for about ten minutes.
2. Meanwhile, slice the carrots and saut'e the onions.
3. Add the carrots, peas and onions to simmering chicken in broth.
4. Remove chicken from the broth. Remove all the skin and bones, placing both back into the broth to simmer for another fifteen minutes or so.
5. Add rosemary to the simmering broth. Scoop out the chicken bones and skin...discard.
6. Mix last four ingredients to make dumpling dough. Bring broth to a hard boil, then drop dough in by rounded teaspoonfuls. Cover, reduce heat to a simmer, and cook for fifteen minutes.
7. Scoop dumplings out with a slotted spoon into a bowl. Mix flour and milk or water together, then stir into broth to make a thick gravy. Replace dumplings, maintain heat at a low simmer, and cook for just a few minutes to allow flavors to blend. Serve hot.

chicken meat, carrots, frozen peas, yellow onions, white flour, milk, salt, pepper, rosemary, white flour, baking powder, butter, milk

Taken from www.yummly.com/recipe/Chicken-and-Dumplings-1651884 (may not work)