Easy Chicken N Pastry

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Easy, uses frozen dumplings. Makes a big potful, had to guess at number of servings. I adapted this from the basic recipe on the frozen dumpling box. I always use anne's dumplings in the red box (www.annesdumplings.com) but you could use any brand frozen dumpling strips.

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Steps

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Rinse chicken and discard giblets.

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In a large pot boil the chicken with bay leaves , salt and pepper.

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Remove the chicken to a platter to cool.

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Once cool enough to handle , remove meat from the bones.

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Skim the fat from the broth and add enough water to get 4 or 5 qts.

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Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time , stirring to separate and return to a boil before dropping in more.

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When all the strips are in the pot , reduce heat to medium-low and let boil a few minutes.

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Reduce heat to low and stir in chicken meat and cream of chicken soup , stirring until chicken soup is incorporated.

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Season to taste with black pepper- should already be salty enough from the cream of chicken soup , but taste and add salt if necessary.

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Remove from heat , cover and let stand 15 minutes before serving.

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I serve this with cornbread.

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Green peas are a good side dish.

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Ingredients

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whole chicken, bay leaf, water, salt and pepper, dumplings, cream of chicken soup