| Pot Pie: | Dumplings: |
| 2 cans cream of broccoli soup | 6 cups flour |
| 3 cans cream of celery soup | 2 TBS baking powder |
| 2 cans cream of chicken soup | 1 TBS baking soda |
| 2 cans cream of mushroom soup | 1 1/2 cup butter |
| 2 cans cream of onion soup | 3 cups buttermilk |
| 3 cans cream of potato soup | |
| 5 skinless, boneless chicken breasts, cooked and cubed | |
| 1 large (family size) bag frozen mixed vegetables | |
| 2 TBS poultry or Italian seasoning | |
| 1 TBS garlic salt | |
Preheat oven to 350 degrees. In a medium roasting pan, combine soups, vegetables, poultry seasoning, and salt. Mix well, until spices are blended in. Add chicken, mix well. Cover pan and bake for 45 minutes. To make the dumplings: Combine flour, baking powder and baking soda in large bowl. Using a pastry blender or a fork, blend butter into flour mixture until small pea-size pebbles form. Add buttermilk and mix until blended. Dumplings should be a thick, sticky batter. Add more buttermilk if needed. Remove roasting pan from oven. Drop dumplings onto hot pot pie by large spoonfuls. Cover pan and bake 15 minutes more or until dumplings are golden brown. Cool ten minutes in pan before serving. Serves 6 grown men, 3 Aurochans, or 10 street kids. |
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