Herb Dumpling Chicken Pie

• 1 4-1/2 to 6 lb. stewing chicken, cut into pieces
• 1 whole carrot
• 3/4 lb. small white onions
• 1 celery stalk
• 1 whole clove
• 1 whole black pepper
• salt
• 2 cups diagonally slice, pared carrots
• all-purpose flour
• 1 tsp. paprika
• 1 10-1/2 oz. can condensed cream of chicken soup, undiluted
• 1 10 oz. pkg. frozen peas, or 1 16 or 17 oz. can peas, drained
• 4 tsp. double acting baking powder
• 1 tsp. poultry seasoning
• 1 tsp. celery seeds
• 2 tsp. poppy seeds
• 1 tsp. instant minced onion
• 1/4 cup salad oil
• 1/2 cup evaporated milk, diluted with 1/2 cup water
• 1/4 cup melted butter or margarine
• 1-3/4 cup fresh bread crumbs

Early in the day or day before:

In large dutch oven, place chicken; cover it with hot water, then add whole carrot, 1 onion, celery stalk, clove, pepper, 2 tsp. salt. Cover; simmer 1-1/2 hours, or till fork tender.

Remove chicken and vegetables from broth. Remove chicken meat from bones in large pieces. Measure broth, adding water if needed, to make 3 cups. Refrigerate chicken and broth.

One hour and 15 min. before serving:

In covered dutch oven, in the 3 cups of chicken broth, simmer rest of whole onions and sliced carrots 12 to 15 minutes or till tender-crisp.

Combine 1/4 cup flour and paprika. Stir in enough chicken broth to make a smooth paste, then stir into rest of broth and vegetables. Cook until smooth and thickened, stirring constantly. Stir in cream of chicken soup till blended. Add chicken meat and peas to thickened broth. Heat until very hot and bubbly, stirring occasionally.

Start heating oven to 425° F. Meanwhile, sift together into bowl 2 cups sifted all-purpose flour, baking powder, 1/2 tsp. salt, poultry seasoning, celery seeds and poppy seeds. Add instant onion, oil and milk; stir until just moistened.

Transfer hot, bubbly chicken mixture to 3 quart casserole, or leave in Dutch oven.

Mix butter with crumbs. Drop rounded tablespoonfuls of herb-dumpling dough in crumb mixture; roll to coat well in crumbs. Arrange in circle around outer edge of chicken mixture.

Bake 25 to 30 minutes, or till dumplings are done.

Makes 6 to 8 servings.