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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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THIS RECIPE has been in our family for 40 years! My four kids loved this dish growing up, and it's still their number one request when they come to dinner. My husband's pet name for this is great wads of dough ...but he eats every bit on his plate. -Kathryn Burris, Mariposa, California Ingredients:
1/2 cup chopped cooked chicken |
1 tablespoon chopped celery |
1/4 teaspoon dried minced onion |
1/4 teaspoon dried parsley flakes |
gravy: |
1 can (14-1/2 ounces) chicken broth |
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted |
1/4 teaspoon dried minced onion |
1/8 teaspoon dried sweet pepper flakes, optional |
dough: |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1 tablespoon shortening |
6 tablespoons water |
Directions:
1. Combine the first four ingredients; set aside. In a large saucepan, combine gravy ingredients; mix well. Warm over low heat. In a bowl, combine the first four dough ingredients; mix well. Cut in shortening until mixture resembles coarse crumbs. Stir in water; knead gently. Roll dough to 1/8-in. thickness; cut into six squares. Place a heaping tablespoonful of chicken mixture in the center of each square. Fold dough over and press edges together firmly to seal. Drop bundles into simmering gravy. Cover and cook over medium heat for 15-20 minutes or until pastry flakes. Yield: 2-3 servings.
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