Chicken and Dumplings

I love love love this comfort food! Here are a couple of variations:

Simple Chick and Dumplings

1. Mix together four celery tops, one carrott, one onion, parsley, 1/8 tsp. pepper, and 4 cups of chicken broth in a pot. Bring to a boil, cover, and then reduce heat. Simmer until veggies are soft (15 minutes or so), and then remove veggies and set aside.
2. In a new pan, melt 1/2 c. butter and stir in 1/2 c. Bisquick until the mixture is smooth and bubbly. Remove from heat.
3. Stir in broth, heat to boiling, and boil for one minute.
4. Add in chicken and veggies and heat.
5. In another bowl, mix 2 cups of Bisquick with 2/3 cups milk until it becomes a soft dough. Drop the dough by spoonfuls onto the mixture (don't mix it in). Cook for 10 minutes. Cover, and cook 10 more minutes.

Crock Pot Chick and Dumplings
2 cups of cooked chicken
10 3/4 oz. of cream of mushroom soup
10 3/4 oz. of cream of chicken soup
2 soup cans of water
4 tsp. flour
2 tsp. chicken bouillon
1/2 tsp black pepper
1 can of refrigerated buttermilk biscuits

Mix all ingredients (except biscuits) in the crock pot. Cut the biscuits into quarters and gently stir into the mix. Cover and cook on low for four to six hours.