1 whole chicken
4 med. size potatoes
3 lg. carrots
1 pkg. frozen green peas
1 onion
1 can cream of chicken soup
2 stalks celery
2 c. Bisquick mix
2/3 c. milk
3 tbsp. flour
1/ tsp. salt
1/ tsp. pepper
1/4 tsp. garlic powder

Cover chicken in a large pot with water; bring to a boil and simmer until chicken is tender and falls off the bone. Take chicken out; cool. Dice potatoes, carrots, onion and celery and add to simmering chicken broth. Simmer while chicken cools, about 1/2 hour. Meanwhile, debone chicken back to the pot of simmering vegetables. Add soup, salt, pepper and garlic powder. Mix 3 tablespoons flour with 1/2 cup water until thoroughly blended, add this to pot to thicken broth. Simmer for 15 minutes until vegetables are tender. For dumplings, mix 2 cups Bisquick mix with 2/3 cup milk. Drop by tablespoons into simmering broth; simmer, uncovered for 10 minutes. Then put a lid on and simmer covered for 10 more minutes. Serves 10.