Creamy Chicken and Dumplings

 chicken stock

2 eggs

 1 cup milk

2 Tbsp flour (mixed in water)

2 cups rotissere chicken 

frozen vegetables

1 1/2 cups flour

2 tsp baking powder

1 1/2 tsp salt

1 cup half and half

thyme

bay leaf

parsley

1.  In a large pot add chicken stock and 2 Tbsp flour in 1/2 cup water.  Add chicken and frozen vegetables.

2.  In a separate bowl sift together 1 1/2 cups flour, baking powder and salt. Mix together eggs and milk and add to bowl. Stir together. Should look like biscuit dough. 

3.  Using 2 spoons or an ice cream scoop drop dumplings into pot.

4.  Add half and half, thyme and bay leaf. Leave lid off pot for 10 minutes and then lid on for 20 minutes until done. Dumplings should puff up. Serve on a plate topped with parsley.