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1
In a large pot add in the chicken and all of the Stock ingredients EXCEPT for the bouillon granules.
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2
Bring to a boil. Cover and reduce heat to medium. Cook for 15-20 minutes (depending on the thickness of the chicken) or until chicken is cooked. Do not overcook or you'll have some tough chicken on your hands
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3
When done, remove chicken and set aside to cool off.
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4
Remove one cup of the broth and place in the refrigerator to cool off (this will be for our dumplings!) NOTE: If you like a more flavorful dumpling do this step after you have added the bouillon and seasoned the broth to your liking.
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5
Add the bouillon granules to the pot. Bring to a boil and then reduce heat to a low simmer. Taste the stock and make sure it has a wonderful taste. Add in more pepper or seasoning if needed.
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6
Add in the frozen peas and carrots.
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7
In a bowl add the flour, baking powder, salt and a few dashes of poultry seasoning. Whisk until combined
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8
Next add the butter-flavored Crisco and use your hands or a pastry cutter to blend until the mixture is crumbly.
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9
Add in the egg and the 1 cup of chilled chicken stock. Use your hands to combine the ingredients well. Dough will be sticky.
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10
Turn the dough out onto a well- floured surface and knead lightly. Add more flour if needed if the dough is too sticky to handle
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11
Roll the dough out until it is 1/8th inch thick. Cut 1 inch squares with a knife or pizza cutter (horizontally and then vertically).
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12
Bring the stock to a boil and drop in the dumplings. Be sure to stir the dumplings often to prevent it from sticking. Cook for 10-15 minutes on medium.
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13
Shred up the cooled chicken and add it to the stock.
