1 whole roasted chicken
4 cups chicken broth
1 cup chopped carrots (about 2-3 carrots)
1 cup chopped onion (about 2 onions)
1 cup chopped celery (about 2-3 stalks)
1/2 cup butter
1/2 cup all-purpose flour
1 ½ cups frozen peas
Salt and pepper to taste

2 cups flour
1 tablespoon baking powder
1 ½ teaspoon salt
1 cup dry powdered milk
1/2 cup shortening
2 cups plain yogurt

6 tart apples, peeled (Cortland and Gravenstein work well)
2/3 cup shortening
2 cups all-purpose flour
¾ teaspoon salt
½ cup water
1 egg
¼ cup water
½ cup butter
¾ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

1. Preheat oven to 400F and grease a 9x13” pan.
2. Using a melon baller, remove the core from the apple. Leave the bottom of the apple in tact.
3. Cut shortening into flour and salt mixture. Gradually add water and mix with a fork until dough balls up.
4. Cut pie crust in ½ and on a lightly floured surface, roll pastry into 6 equal pieces. Roll out into thin squares.
5. Beat egg and water together to make an egg wash and brush onto top of pastry squares using pastry brush.
6. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 6 pieces. Place 1 piece of butter and brown sugar in the opening of each apple, poking some inside each cored opening and the rest around the base of each apple. Then, sprinkle cinnamon and nutmeg over the apples.
7. Bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and crimp together. Repeat with opposite sides and seal apple completely inside the pastry. Make a small slit at the top of the pastry. Use remaining egg wash to paint the outside of each dumpling. Repeat with the remaining apples.
8. Place on prepared baking dish and bake in oven for 50 to 60 minutes.

1. Preheat oven to 450F.
2. Mix flour, baking powder, salt, and dry milk powder into bowl. Cut shortening into mixture. Add yogurt and mix quickly (being careful to not over mix).
3. Pour out dough on lightly floured surface and cut into biscuits. Place close together on greased baking sheet.
4. Bake at 450F for 12-15 minutes.

1. Remove meat from entire chicken.
2. Place chicken broth in saucepan over medium-high heat. Roughly chop carrots, onion, and celery and add to chicken broth. Bring to a boil and continue to cook until vegetables are tender.
3. In a saucepan, completely melt butter over medium-low heat. Stir in the flour with a whisk until the butter flour mixture starts to have a nutty smell, approximately 3-5 minutes.
4. Slowly add roux to chicken broth and vegetable mixture. Stir constantly, until broth thickens. (If you notice lumps you can strain the sauce into another pot.) Stir in peas and simmer 5 minutes, then mix in chicken. Transfer mixture to serving dish. Keep warm.