-
Rinse the chicken under cool water, and remove everything from the cavity.
-
Season the chicken with 1 tsp of seasoning salt, 1 tsp poultry seasoning, 1 tbsp garlic powder, and 1/2 tsp ground black pepper.
-
Place the seasoned chicken in a large pot, and pour in enough water to cover the chicken.
-
Bring the water to a boil, then turn the heat to medium high, and boil the chicken for about 45 minutes. Be sure to check the chicken periodically so that it doesn’t burn on the bottom!
-
Remove the pot from the burner, then carefully remove the chicken from the pot.
-
Reserve 8 cups of the water from the pot.
-
Remove all of bones, and skin from the chicken.
-
Shred or chop the meat.
-
Add the 8 cups of water (from the pot) to another pot, and skim off any fat or oil that maybe floating on top.
-
Sprinkle in 1 tsp of seasoning salt, and 1 tbsp of garlic powder, and stir.
-
Add in the cream of chicken soup, and heavy cream. Stir the ingredients.
-
Add in the mix peas and carrots, onions, and chicken. Turn the heat to medium.
-
In a large mixing bowl add in 1 1/2 cup of sifted self rising flour, and 1/2 tsp of poultry seasoning.
-
Add 2 tbsp of softened butter, and 1/2 cup of buttermilk into the mixing bowl, and mix the ingredients until it forms into a sticky dough.
-
Use a small ice cream scoop or spoon, and start adding the dumpling mixture into the pot.
-
Once all of the dumpling are in the pot, stir, and let cook for an additional 15 minutes.
-
Serve.
