1 tablespoon chopped celery
1/4 teaspoon dried minced onion
1/4 teaspoon dried parsley flakes
Gravy
1 (14-1/2 ounce) can chicken broth
1 (10-3/4 ounce) can condensed creamy chicken mushroom soup, undiluted
1/4 teaspoon dried minced onion
1/8 teaspoon dried sweet pepper flakes, optional
Dough
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon shortening
6 tablespoons water
Combine the first four ingredients; set aside. In a large saucepan, combine gravy ingredients; mix well. Warm over low heat. In a bowl, combine the first four dough ingredients; mix well. Cut in shortening until mixture resembles coarse crumbs. Stir in water; knead gently. Roll dough to 1/8-inch thickness; cut into six squares. Place a heaping tablespoonful of chicken mixture in the center of each square. Fold dough over and press edges together firmly to seal. Drop the stuffed bundles into simmering gravy. Cover and cook over medium heat for 15 to 20 minutes or until pastry flakes.
Makes 2 to 3 servings.