Chicken in a Pot with Dumplings

• 4 pounds chicken, whole
• 2 each carrots scrubbed and halved
• 1 each onions peeled and halved
• 1 each celery stalks cut in thirds
• 5 each peppercorns
• 1 each bay leaves
• 1 x water
• 3 tablespoons vegetable oil
• 1 each onions chopped
• 2 each carrots peeled and sliced
• 1 each celery stalks sliced
• 2 each potatoes peeled and chopped
• 4 tablespoons flour, all-purpose
• 1/4 cup parsley leaves chopped
• 1 x salt and black pepper

1. In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf.
2. Cover with water and bring to a boil.
3. Reduce heat and simmer for 1 to 1 1/2 hours.
4. When meat is falling off the bone, remove the chicken from the pot and set aside to cool.
5. Strain and reserve to remove vegetables and reserve stock.
6. When chicken is cool, remove all meat from the bones and shred.
7. In a large heavy pot, heat oil over medium high heat.
8. Stir in onion and cook for 1 minute.
9. Stir in carrots, celery and potatoes and toss to coat.
10. Cook vegetables for 3 minutes.
11. Stir in flour and cook for 2 minutes.
12. Add reserved stock and stir until it thickens.
13. Add an additional cup of water if more liquid is needed.
14. Simmer for 30 minutes or until vegetables are tender.
15. Stir in chicken and parsley and season with salt and pepper.
16. Add dumplings.
17. Dumplings: Mix 2 cups Bisquick and 23 cup milk until soft dough forms.
18. Drop dough by spoonfuls onto stew (do not drop directly into liquid).
19. Cook uncovered over low heat 10 minutes.
20. Cover and cook 10 minutes longer.

chicken, carrots, onions, celery stalks, peppercorns, bay leaves, water, vegetable oil, onions, carrots, celery, potatoes, flour, parsley, salt

Taken from recipeland.com/recipe/v/chicken-pot-dumplings-532 (may not work)