4 chicken breasts , cooked and cubed
2 carrots, peeled and diced
4 Idaho russet potatoes, peeled and diced
3 stalks of celery, chopped
1/2 bag frozen peas
1/2 bag of frozen corn
Broth
16 ounce can of chicken broth
1 can of cream of chicken soup
1/2 heavy cream
1 teaspoon fresh chopped rosemary
Dumplings
1 1/2 cup White Lily self rising flour
1/2 teaspoon cracked black pepper
a dash of salt
3/4 cup Buttermilk
Boil carrots, potatoes and celery until fork tender. Drain and add peas, corn and cubed chicken.
Mix broth and then put in veggies and chicken. mix well
Mix your dumplings and then take a Tablespoon worth of dough and drop onto the top of the broth-chicken-veggie mixture. Don't stir anymore. Continue to top with the dumpling dough until top is covered.
Bake at 400 degrees until dumplings are done.
