Easy Chicken and Dumplings

Ingredients:

DUMPLINGS
•	1 1/2 cups Self-Rising Flour
•	1 tablespoon chopped fresh parsley
•	3 tablespoons butter, melted
•	2 tablespoons milk or buttermilk
•	1 large egg, lightly beaten
•
BASE
•	2 tablespoons Crisco® Pure Vegetable Oil
•	1 cup diced onion
•	1 cup chopped celery
•	1 1/2 pounds boneless skinless chicken breasts, cubed
•	2 cans chicken broth
•	2 cups water
•	1/2 teaspoon coarsely ground black pepper
•	1/4 teaspoon salt
•	1 cup thinly sliced carrots

Instructions:

1.	COMBINE flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times.
2.	ROLL out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.
3.	HEAT oil over medium-high heat in Dutch oven. Add onion and celery; cook and stir 5 minutes. Add chicken; cook and stir 3 to 5 minutes or until chicken is no longer pink inside.
4.	ADD broth, water, pepper and salt; heat to boiling. Cover; reduce heat and simmer 5 minutes.
5.	INCREASE heat to bring chicken mixture to full rolling boil; add carrots. Add dumplings one at a time. Cook, stirring gently, 10 minutes or until dumplings are cooked and carrots are tender.