This recipe was from “Good Housekeeping’s Casserole Cookery Cookbook” is time consuming but well worth the time it takes to prepare. I use this chicken recipe base recipe and add a package of frozen mixed vegetables and put into pie crust for chicken pot pie. It’s great!!!
Herb Dumpling Chicken Pie
1 (4 ½ lb.) stewing chicken, cut up
1 whole carrot
¾ lb. small white onions
1 celery stalk
1 whole clove and 1 whole peppercorn
2 teaspoons salt
2 cups diagonally sliced carrots
¼ cup flour
1 teaspoon paprika
1 (10 ½ oz.) of GF cream of chicken soup
1 (10 oz.) package frozen peas
Dumplings:
2 ¼ cups flour
(I use GF mixture: 1 1/2 cups White Rice Flour, 1/2 cup Potato Starch,
1/4 cup Tapioca Flour)
4 teaspoons baking powder
1 teaspoon poultry seasoning
1 teaspoon celery seed
2 teaspoons poppy seeds
1 teaspoon instant minced onion
¼ cup olive oil
½ cup evaporated milk diluted with ½ cup water
¼ cup melted butter
1 ¾ cups fresh bread cubes
Day before or early in the day:
Place chicken in a large Dutch oven; cover with hot water, then add whole carrot, 1 onion, celery stalk, clove, peppercorn, and 2 teaspoons salt. Cover and simmer for 1½ hours or until fork tender.
Remove chicken and vegetables from broth. Remove chicken meat from bones in large pieces. Measure broth, adding water if needed to make 3 cups. Refrigerate chicken and broth.
About 1¼ hour before serving:
In a Dutch oven in the chicken broth, simmer, covered, the rest of the onions and sliced carrots for 12-14 minutes, or until tender-crisp.
Combine 1⁄4 cup flour and paprika. Stir in enough chicken broth from the Dutch oven to make a smooth paste, then stir into the rest of broth and vegetables. Cook until smooth and thickened, stirring constantly. Stir in soup until blended.
Start heating the oven at 425 degrees.
To the thickened broth add the chicken meat and peas. Heat until very hot and bubbly, stirring occasionally. Meanwhile, into a bowl sift
2 cups of flour mixture and baking powder, ½ teaspoon of salt, poultry seasoning, celery seeds and poppy seeds. Add instant minced onion, salad oil and evaporated milk; stir until moistened. Mix melted butter
and bread cubes.
Transfer the hot, bubbly chicken mixture into a 3-quart casserole. Drop tablespoons of her-dumpling dough into buttered bread cubes.
Arrange dumplings on top of the casserole.
Bake for 25-30 minutes or until dumplings test done.
Simply Cornish 