3-4 lb. chicken, skinned, cooked & chopped

Melt 6 tablespoons butter and blend in with wire whisk 6 tablespoons flour, 1 teaspoon salt and 1/8 teaspoon pepper and cook over low heat until bubbling. Remove from heat and stir in 1 1/2 cups of well seasoned chicken broth and 1 cup cream or milk. Bring to a boil and boil 1 minute, stirring constantly. Stir chicken in gently and 1/2 hour before serving, add 1 can of drained peas.

DUMPLINGS:

2 c. Bisquick mix
2/3 c. milk

Mix ingredients with fork and drop by spoonfuls onto boiling cream chicken broth. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes. Serve with mashed potatoes.