Easy Chicken & Dumplings

 INGREDIENTS

2 C cooked chicken, shredded or chopped

5 C chicken broth

1 C half and half or heavy cream

1 pkg 12oz frozen mixed veggies

OR 2 C chopped, fresh carrots, celery and onions

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

Dumplings

1 C self-rising flour

1/4 C (1/2 stick) cold butter

1 egg

1/2 C milk

DIRECTIONS

In large pot on low-med heat, stir in chicken, broth, veggies, salt, pepper and garlic powder (all but the half and half).  Cover and cook for 30 min or until the veggies are soft.  In the meantime, in medium bowl cut butter into the flour to make a crumbly mixture.  Add egg and 1/4 cup milk (not the whole 1/2 cup); stir with a fork.  If the dough still has a lot of unabsorbed flour, stir in more milk until all the flour is incorporated and you have a wet dough.  Set aside.  Pour the half and half into the large pot once the soup is very hot and vegetables are cooked.  Stir.  With a teaspoon, drop small spoonfuls of the dumpling dough into the hot soup.  If you run out of space, gently push dumpling out of the way to drop more into the bottom.  Use all the dough.  Cook for about 5 minutes or until the center of your largest dumpling is cooked all the way through.  Makes 4-6 servings.