Title: Chicken and Dumplings
Categories: None
Yield: 1 Servings

2 1/2 lb Broiler fryer; cut up and
-skinned (up to 3)
1 tb Salt
1 ts Pepper
3/4 c Milk
1/2 c Margarine
Plain Pastry; chilled

--------------------------------PLAIN PASTRY--------------------------------
2 c All purpose flour
1 ts Salt
2/3 c Shortening
5 tb Cold water (up to 6)

Place chicken in a saucepan and cover with water; add salt and pepper, and
bring to a boil. Cover, reduce heat, and simmer 45 minutes to 1 hour or
until chicken is very tender. Remove chicken from broth, and let cool. Bone
chicken, and cut into small pieces. Place chilled pastry on a lightly
floured surface and roll thin. Cut into 3 inch strips. Bring broth to a
boil, and add milk and margarine. Drop pastry strips into boiling broth;
reduce heat, and cook 15 minutes. Keep adding pastry, stirring often to
keep the strips from sticking together. Cover and cook 6 to 8 minutes
longer; uncover and add diced chicken. Cook until thoroughly heated. Note:
If broth has not thickened, blend 1 tablespoon self rising flour and 1/2
cup water, and add to broth, stirring well. Cook over medium heat 5 to 10
minutes until mixture thickens. Yield: 6-8 servings

Plain Pastry: Sift together flour and salt; cut in shortening with pastry
blender until mixture is crumbly. Add cold water a little at a time,
tossing with a fork until all the flour coated bits of shortening are
dampened. Turn mixture out onto a square of wax paper or form a ball by
pressing firmly. Chill pastry for easier handling. Yield: 1 dumplings
recipe; 1 large or 2 medium potpies.

Posted to MC-Recipe Digest V1 #843 by MeLizaJane@aol.com on Oct 13, 1997