Chicken & Dumplings

From: My SIL, Cara

1 stewing chicken (4-5 lbs.)  (I just boil what ever kind of chicken I have in the freezer)
1 small onion, sliced
1 carrot, sliced
2 ribs celery, sliced
1 tsp salt

Sauce:
½ stick butter
¼ tsp paprika
½ cup light cream or half and half (I always use whatever milk I have in the fridge)
6 TBL flour
white pepper to taste

Dumplings:
¾ cup milk
2 cups flour
1 TBL baking powder
1 TBL shortening
1 tsp salt

Place chicken in covered soup pot. Add onion, celery, carrot, and salt. Pour water to cover. Bring to boil, reduce heat, and simmer, partially covered, until chicken is very tender, 1-1 ½ hours. Remove chicken from broth and cool. When cool enough to handle, remove all skin, bone, and gristle. Dice chicken. Strain stock, discard the solids, and defat stock. Measure out 4 cups, saving extras, or add water if necessary. In large sauce pan over medium-high heat, melt butter. Stir in flour and paprika. Stir until well blended, about 3 minutes. Pour in stock and bring back to boil, stirring often. Reduce heat, simmer for about 10 minutes until thick and smooth. Add the diced chicken, cream, and pepper.

In a large bowl, sift the flour, salt, and baking powder. Blend in shortening with fork. Add milk and mix well. Dip spoon or hands in cold water to form dumpling balls . Spoon dumplings on top of the gently bubbling mixture. Cover and cook for about 15 minutes WITHOUT LIFTING THE LID. Serve at once.