Chicken Dumpling Skillet

1/2	cup	chopped onion
1/4	cup	chopped green pepper
3	Tbs.	Butter
2	Tbs.	Flour
2-3/4	cups	Tomato juice
1	cube	chicken bouillon
1/2	tsp.	Salt
1/4	tsp.	Paprika
1/4	tsp.	Thyme leaves
1/8	tsp.	Pepper
2	cups	cubed cooked Chicken
1	cup	Peas (fresh, frozen or canned)
1	cup	whole kernel Corn (fresh, frozen or canned)
2	cups	buttermilk baking mix
2/3	cup	Milk
		Minced fresh parsley

Saute onion and green pepper in melted butter in 12-inch skillet until tender (do not brown). Stir in flour; cook 1 minute. Gradually stir in tomato juice. Add bouillon cube, salt, paprika, thyme and pepper. Cook until mixture thickens, stirring constantly.

Add chicken, peas and corn. Bring mixture to a boil. Reduce heat.

Combine baking mix and milk; stir just until blended. Spoon mixture by tablespoonfuls over chicken. Cook over low heat 10 minutes.

Cover and simmer 15 more minutes. Sprinkle with parsley.

Makes 6 servings.

I found this recipe in an old cookbook. (I think Sara gave it to me). Anyway it uses already cooked chicken and the veggies that you put in the pot if you are stewing a chicken. You can probably use chicken broth instead of the tomato juice if you want and leave out the corn and peas although they might be good. Since you do the dumplings last, you could probably save the chicken stuff, reheat it and make new dumplings for another dinner. All the rest of the recipes I found started out cooking a whole chicken, and you said you already had one like that. So let me know if you think this will work. I think baking mix is Bisquick.

Chicken Dumplings