My mother would make this in her oven at home in a heavy pot. I decided to make it into a Dutch oven recipe and it turned out great. Real simple, just fix it and leave it.
DUTCH OVEN BAKED CHICKEN AND DUMPLINGS
6 CHICKEN BREASTS; Boneless, Skinless, Uncooked.
1 cup(s) ONIONS; Chopped.
1 1/2 cup(s) CARROTS; Sliced.
1/2 teaspoon(s) SAGE; Dried, Crushed.
1/4 teaspoon(s) BLACK PEPPER
3 1/2 cup(s) WATER*; Hot.
2 1/2 teaspoon(s) CHICKEN BASE
1/2 cup MILK
1 cup(s) FLOUR
2 tablespoon(s) OIL
1/4 teaspoon(s) SALT
2 teaspoon(s) BAKING POWDER
In a 12" Dutch oven; place chicken breasts in bottom of pan.
Sprinkle with pepper and sage.
Sprinkle onions and carrots over top.
Mix together the chicken base with the hot water and pour over chicken.
For Dumplings: In a bowl, combine the oil and milk.
Stir in flour, salt, and baking powder and mix well until dough has a doughy consistency.
Form dough into 2-inch size balls and drop into the Dutch oven.
Cover and bake for 1 1/2 hours at 325 degrees.
*Can use chicken broth in place of water and chicken base.