1 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 envelope (.87 to 1.2 oz) chicken gravy mix
1 cup water
1 lb. boneless, skinless chicken breast halves, cut into 1″ pieces
1 16 oz. bag frozen stew vegetables, thawed
1 4-oz. jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk

Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crockpot until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting 4 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour

In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone.  While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe or canned if you prefer.

1 fat chicken

Place chicken in stewing kettle with a handful of parsley, a good dash of poultry
seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to
the pot and steam 10 minutes.

–DUMPLINGS—

2 c. flour
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
2 tsp. butter

Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out
very thin and cut in strips one inch by two inches. Drop in hot broth.