Aunt Faye's Chicken Pastry

Aunt Faye's Chicken Pastry
Adapted from Anne's dumplings website; serves 6

This is pretty easy. I think one of the best parts about Aunt Faye's is that she typically uses her own stock. She'll cook the chicken with the bones on and then tear it off the bone. She then leaves the bones in the water for a while so that the water is "stock-like" although not your typical chicken stock with mirepoix and what not. Oh, and you have to serve it with a piping hot made from scratch biscuit. If I ever do bring myself to make it here, I'll post an update. But don't hold your breath!

1 whole chicken, cut into pieces and poached in water & chicken stock.
2 quarts chicken stock
1/2 stick butter
1 12 oz package of Anne's Dumplings
salt and pepper (I like lots of pepper)

Cut chicken up, and poach chicken in water/stock and set aside (can be done the day before if needed). Bring stock to boil. Add butter. As broth boils, add 5-7 dumpling strips at a time. Wait for broth to come to a boil before adding more dumplings. Stir gently as you're adding dumplings. When all dumplings are in pot and boiling, add pre-cooked chicken. Cook 10-12 minutes or until dumplings reach desired tenderness. If broth is too thin, a mixture of flour and water may be added. Season to taste. Remove from heat, cover and let sit for 20-30 minutes as dumplings absorb broth. Serves 6.