8 chicken parts (2 breasts, 2 legs, 2 thighs, 2 wings)
2 cans of cream of chicken soup
4-6 carrots, sliced
1 – 1 ½ c water (you can use half chicken broth too)
In a Ziploc bag add about 1 ½ c flour, pepper, paprika, garlic powder (you can also just use Frankenmuth Chicken seasoning). Put chicken (2 pieces at a time) in bag a shake to coat. Brown chicken in frying pan with a small amount of oil. Wipe out pan of access grease with paper towel. Add soup, carrots, and water.
Cover and cook medium to low for 45 minutes until chicken is done.
Then add the dumplin’ dough on top in little pieces (remember to keep them little, they grow)
1 c flour
1 ½ t baking powder
1 beaten egg
1/3 c milk
2 T veggie oil
Stir together. The dough will be stiff and drop on top of chicken and soup mixture.
Cover and steam for approx 15 minutes.