| 1 | Directions for chicken and dumplings: disjoint chicken and remove skin; place in large pan. |
| 2 | Add water, salt, celery, and onion; simmer 1 to 2 hours or until meat is tender. |
| 3 | Remove chicken from bone; return chicken to chicken stock. |
| 4 | Bring chicken and stock to a boil; add rolled dumplings. |
| 5 | Cover and boil gently 8 to 10 minutes. |
| 6 | Directions for making rolled dumplings: combine flour, baking powder, and salt. |
| 7 | Cut in shortening. |
| 8 | Add milk to make a stiff dough. |
| 9 | Roll dough out to about 1/8 inch thickness and cut into 1 inch strips, squares or diamonds. |
| 10 | Each serving ?cup, may be exchanged for 2 medium fat meat, 1 starch. |
| 11 | To make a chicken pot pie, put mixture in a deep dish, cover with a rolled pastry dough to fit, making several slashes in the top. |
| 12 | The top crust would add calories to the total. |
| 13 | You may add peas, carrots, mushrooms if you like. |
| 14 | Those ingredients are not in the original recipe |
