Mama's Chicken & Pastry

Nothing tastes better on a cold winter night than this recipe for Chicken & Pastry. My mom has been making it for years and it is a favorite of everyone in our household. I hope you'll give it a try!

1 (3-4 lb.) whole chicken

water to cover chicken

1 onion, chopped

2 celery stalks, chopped

1 can of cream of celery soup (98% fat free okay)

1 can of cream of chicken soup (98% fat free okay)

3 chicken bouillon cubes

salt and pepper to taste

1 (24oz.) package open kettle dumplings, thawed (in a red and white package)

Place entire chicken in a large pot. Pour in enough water to cover the entire chicken. Boil chicken until it is completely cooked. Remove chicken from pot and place in a casserole dish and pop into the fridge to cool. Add onion and celery to water that remains from boiling the chicken. Cook on low heat for 20 minutes with pot lid on. Add both cream soups, bouillon cubes, salt and pepper and turn up to medium heat and cook for about 10 minutes or until bouillon cubes are dissolved. DO NOT PUT LID BACK ON! Break each piece of pastry into thirds and place inside pot a few at a time. Be sure to stir slowly and frequently so the pastry does not settle on the bottom of the pot and burn. While pastry is cooking debone chicken and add chicken to pot. Turn heat to low and let thicken for about 20 minutes. It will continue to thicken the longer it sits in pot. Serve in a bowl.