This is definitely the time of year to enjoy some perfect comfort food. My favorite thing to make with leftover roast chicken is pot pie, but this time I did something different. Instead of baking it with the biscuit topping, I simmered it on the stove with spoonfuls of biscuit dough dropped in to make dumplings. It turned out perfectly and really hit the spot.

To start, I made as much chicken pot pie fillingchicken pot pie filling as I could with the amount of meat I had. Instead of butter I used the chicken fat I'd saved after making stock (economical and mighty tasty) and I didn't use any leeks or onions like I usually do. Also, instead of boiling the vegetables before making the gravy, I just cooked them in the gravy for a few  minutes before adding the chicken. I ladled about 2 or 3 servings worth of filling into my small 2-quart cast-iron pot, then put the rest in freezer containers.

Makes 2-3 servings

1/2 recipe of chicken fillingchicken filling

1/2 cup + 2 tbsp flour
1 1/2 tsp baking powder
1 tsp sugar
pinch of salt
1/2 tsp onion powder
1/4 tsp dried rosemary (or other fresh or dried herbs of your choice)
2 tbsp butter
1/3 cup milk

Combine flour, baking powder, sugar, and salt, onion powder, and rosemary. Cut in butter until mixture resembles coarse crumbs. Stir in milk to form a wet dough.

Put the chicken filling in a pot with a tight-fitting lid. Bring to a simmer, then drop scoops of dough on top. Cover and simmer for 15 minutes, without lifting the lid (you want to keep the steam in so it cooks the dumplings).

Serve immediately.