Chicken and Dumplings

Ingredients

• 2 c. flour
• ½ t. baking powder
• 1/4 t. salt, divided
• 6 T. butter
• 1 cup milk, (a little less)
• 2 qt. chicken stock
• 1 T. onion powder
• 2 T. ground black pepper
• 2 bay leaves
• garlic powder, to taste
• poultry seasoning, to taste
• 3 c. cooked chicken, rotisserie is good

Steps

1. Combine flour, baking powder and 1/8 t. salt in a bowl. Cut butter into the dry ingredients with a fork or pastry blender. Stir in milk, mixing with a fork until the dough forms a ball.
2. Heavily flour a work surface.Use rolling pin or a pizza cutter to cut the dumplings. Use a small spatula to lift the dumplings off the cutting surface.
3. Roll dough out thin with a heavily floured rolling pin. Dip cutter in flour and cut the dumplings in squares about 2 inches x 2 inches.
4. Use a floured spatula to put dumplings on a heavily floured plate. Just keep flouring between the layers of dumplings.
5. To cook, bring stock to a boil. Add in seasonings plus the remaining salt. Drop dumplings in one at a time, stirring as you add them. The extra flour on them will help thicken the stock. Cook for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot.
6. Serve 8.