Chicken Potpie or Dumplings

This chicken (or turkey) stew recipe, adapted from the Joy of Cooking, can be used for either potpie or dumplings. It's super yummy and thick. I've only made this with leftovers from roasted chicken, shredded and added after the vegetables are cooked. The original recipe calls for browning raw pieces of chicken and cooking along with the vegetables.

Chicken Fricassee:
3 1/2- 4 1/2 pounds chicken pieces
1 1/2c onions, chopped
1/3c flour
1 3/4 c chicken stock, broth, or water
8 ounces mushrooms, sliced (optional but yummy)
3 carrots, diced
3 potatoes cubed
1/2 tsp dried oregano, thyme or herbe de provence
1/4 tsp crushed rosemary
salt & pepper to taste
1/4c- 1/2c heavy cream
1/2 c. dry white wine

Debone (make into bite-sized shreds) and set aside chicken.

In a dutch oven or heavy soup pot, melt some butter or oil and cook onions til they are clear but not browned, about 5 minutes. Stir in flour and cook for 1 minute, stirring often.

Reduce heat to low and whisk in broth, carefully getting rid of lumps. Whisking constantly bring to a boil over high heat. Add mushrooms, carrots, potato, herbs, salt & pepper. Cover and reduce heat so liquid barely bubbles. Cook until veggies are tender, about 20 minutes.

Whisk in milk & white wine. Add cooked chicken.

***If making with dumplings, plop dumplings on top, double check liquid levels (if stew is too thick, add broth), cover and allow dumplings to steam over medium-low heat for about 10-12 minutes.

***If making potpie, transfer stew to prepared baking dish and cover with thin biscuits. Bake in preheated oven at 375' for 20-30 minutes. Until biscuits have risen and tops are slightly browned.

Dumplings recipe (from Joy of Cooking):
Whisk together:
1 c cake flour (I used all-purp, no problem)
2 tsp baking powder
1/2 tsp salt

Break 1 egg into 1-cup measure. Add milk til cup is half full. Beat well and stir liquid ingredients into dry ingredients. Add more milk if necessary but keep batter as stiff as possible. Using a small spoon, drop spoonfuls of batter into simmering stock or stew (dipping spoon into hot water or hot broth between will help ease batter off of spoon).

Potpie biscuits:
Use your favorite biscuit recipe rolled very thin and cut into circles (if a rolled recipe) or dropped evenly (if a drop recipe) across the top of a baking dish. Just in case you haven't got a favorite biscuit recipe, here's mine:
2c flour
2 tsp baking powder
1 tsp salt
1/3c butter or shortening
~ 3/4 c. water

Mix dry then wet, roll & cut. Bake at 450' for 10 minutes.