Chicken Stew with Dumplings

From the Kitchen of: Marilyn Young

7 cups chicken broth (I sometimes use chicken bouillon to make the broth)

1 10 oz pkg. frozen mixed vegetables, or peas and carrots

½ tsp. dried basil

½ tsp. garlic powder

¼ tsp. pepper

2/3 cup flour

2 cups cubed, cooked chicken or turkey

In large saucepan combine 5 cups of the chicken broth, the mixed vegetables, herb, garlic powder, and pepper. Bring to boiling. Combine remaining broth and flour. Stir into vegetable mixture. Stir in chicken. Cook and stir till thickened and bubbly.

Meanwhile, for dumplings combine 2 cups. packaged biscuit mix, and 2/3 cups milk. Drop mixture from a tablespoon to make 6 to 8 mounds atop bubbling stew. Cover; simmer 13 minutes. Serves 6 to 8.

(This is one way to use leftover turkey or chicken.)