DUMPLINGS STORE BOUGHT RECIPES

Steps:

• In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
• On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
• Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Steps:

• "1. Preheat oven to 350° degrees. 2. Heat butter in a large skillet over medium heat. Add the onions to the pan and cook until soft and translucent. 3. Stir in the carrot and celery. Cook for an additional 5 minutes. 4. Add the cubed chicken, chicken stock, fresh thyme, and salt and pepper. Stir and simmer for about 10 minutes. With heat on low, incorporate cream cheese. Add frozen peas and stir.??? 5. In a small bowl, whisk the cornstarch with 1 tablespoon cold water. Turn off the heat and slowly stir cornstarch mixture into the skillet. For the dumplings: 6. In a small bowl, combine the flour, baking powder, garlic powder, and salt. Using your fingers, incorporate the butter until course, pea-sized crumbs begin to form. Stir in the milk and combine well until a sticky dough begins to form. 7. Form and drop golf ball-sized dollops of dumplings over the chicken stew in an even layer. 8. Bake uncovered for 40-45 minutes in the center of the oven until dumplings are puffed and golden. 9. Garnish with a flurry of fresh parsley and coarse sea salt to serve."