Chicken & Dumplings

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6 boneless skinless chicken thighs or
4 boneless skinless chicken breasts or
Any combination thereof

2-3 Tablespoons Chicken Better Than Bouillon
1 teaspoon celery seed
3 tablespoons minced onion (dried)
1 teaspoon garlic powder
1 teaspoon "Poultry Seasoning"

3 cups Bisquick baking mix
1 cup milk or buttermilk

Fill a Dutch oven full with water. Add celery seed, minced onion, garlic powder, and poultry seasoning. Bring to a boil over high heat and add chicken. Cook chicken through and remove.

Roughly chop chicken and set aside. Stir in the Better than Bouillon. Keep the stock at a rolling boil

Mix Bisquick and milk or buttermilk. The dough should be very thick, but not dry. It will be very sticky. Drop heaping soupspoonfuls into the boiling chicken stock. Do 10 dumplings at a time. Cover and reduce heat to medium. Gently turn the dumplings over after 3 minutes. Keep a close eye, as they like to boil over. After 7 minutes, gently remove the dumplings with a slotted spoon and set aside. Keep dropping dumplings until all the dough has been used. The stock will thicken. Add hot water & Better Than Bouillon as necessary. (1 teaspoon to 1 cup) When all of the dumplings have been cooked and removed, return the chicken to the pot to re-heat. Place several dumplings in a wide mouthed bowl or on a plate, and ladle some of the chicken gravy over top.

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