2 c. diced, cooked chicken
2 hard boiled eggs, diced
1 can cream of chicken soup
1 can hot broth
1/4 c. flour
1/2 c. cooked potatoes, diced
1/2 c. cooked carrots, diced
1/2 c. cooked peas

Mix soup, broth and flour and heat. Add remaining ingredients. Pour into a shallow baking dish. Arrange dumplings on top of mixture. Bake at 425 degrees until browned, about 15 minutes.

DUMPLINGS:

1 c. biscuit mix
1/2 c. warm broth

Mix and roll on floured board to 1/2 inch thickness. Cut in strips.