Quicky Chicken and Dumplings

Traditionally when making the classic comfort food chicken and dumplings, you boil a whole chicken to get your broth and it takes a very long time. If you don't have all day, this quicky version only takes 30 minutes and still hits the spot.

In a large pot, heat up 64oz of chicken broth to boiling. Shred one rotisserie chicken and add to broth, along with some black pepper, garlic, a couple of dashes of celery seed, and 1 bay leaf. While that's returning to a steady boil, prepare your dumpling dough. Sift together 2 cups of all purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. To this add 1 cup of milk and 1 egg. Blend well into a nice, moist dough. Use a tablespoon to drop one spoonful of dough at a time into the boiling soup. The dough will expand a bit and float on the surface. Once all of the dumplings are dropped, leave at a boil and cook uncovered for 10 minutes. Then cover with a lid and cook for an additional 10 minutes. Remove lid, give a good stir, and serve! This recipe creates delicious, fluffy, chewy dumplings. I've never tried making flat dumplings before, so that'll be an adventure for another day!