I short cut most everything in this recipe except for the gravy. I used the breast from a rotisserie chicken. I use a steam in the bag red potato, but only cook them 1/2 of the recommended time. Pre-cleaned baby carrots.

• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1-1/2 sticks) unsalted butter
• 3/4 cup all-purpose flour
• half a chopped onion
• 8-10 diced baby carrots
• 4-5 partially cooked red potatoes diced
• 3/4 cup of frozen peas
• poultry seasoning
• chopped rotisserie chicken breast
• dry sherry
• 1/4 cup heavy cream

Dumplings

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon of sage
• 2 tablespoons butter diced
• 1/2 cup of milk

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions and carrots over medium-low heat for minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce, . Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, poultry seasoning to your taste about 1 tsp, add in the diced chicken, and potatoes and simmer 20 minutes. Make your dumpling dough. Add a dash of sherry, cream and peas to the gravy.

Combine flour, baking powder, 1/8 teaspoon salt, 1/4 teaspoon pepper and sage in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; stir just until moist. Drop dough, 2 teaspoons at a time, into stock mixture, this makes 12- 16 dumplings. Cover and simmer 7 minutes or until dumplings are cooked through.