2 c. cooked chicken, cut
1/4 c. butter
1/4 c. flour
14 oz. chicken broth
3 bouillon cubes
1/4 c. onion, chopped
Sm. pkg. carrots & peas
1/2 c. milk
1 3/4 c. Bisquick

In large skillet melt butter; add flour and cook 5 minutes. Boil 3 cups water with bouillon cubes until dissolved. Gradually add broth to flour mixture then bouillon; cook 10 minutes until mixture is smooth and thickened. Add chicken, onion, carrots and peas and bring to a boil, covered. Mix Bisquick and milk. Add dumplings to boiling liquid. Reduce heat to low and simmer covered for 15 minutes or until dumplings are firm.