|Brunswick Stew with Maine Potatoes|
|Thick chicken stew with dumplings.|
|one whole cooked(stewed or boiled) deboned chicken skin remove..discard,
cut up 5 carrots,
3 large potatoes,
1 large yellow onion,
1 stalk celery,
3 tblspn flour,
salt and pepper to taste,
3/4 cup bisquick|
|Remove stewed chicken from pot. Cut up vegetables into bite size chunks. Add salt and pepper to taste. Cook in chicken stalk until veggies are tender. In 1/2 cup cold water add the flour and whisk to smooth consistency. Add to stew and stir until blended. In bowl add water to bisquick and form into small balls of dough. As stew bubbles on medium heat add chicken back to stew. After 3 mins add the dumplig batter to the pot cover and simmer for 15 mins onlow heat.
The dumplings should enlarge and cook in top of stew.
Serve with fresh rolls and butter.|
|  Source: Dawnie McIntyre Hewitt|