Chicken and Dumplings

This was one of the most-requested dishes I made in 2015. I looked in one of my old church cookbooks to find the original recipe that I shared. I chose to change the original recipe by adding vegetables, which made it taste even better. Both the original and this version are easy to make, so they are often served for dinner.
Mama and Daddy have the same church cookbook that I do. That cookbook is over 12 years old, and it wasn't until last year that Daddy called me to tell me he made the best dish. It was the original recipe that I have been making since I got the cookbook from church. I told him more than once that he needed to make it, but I guess he didn't get it. It's now one of their favorites too. I told him about adding the vegetables. They both liked it because it made it more like a one-dish meal and he didn't have to make anything else. When I make either of them, I have to make a piece of cornbread. Nannie Polly always made cornbread to go with her chicken and dumplings, and I do the same. It tastes just as good with the casserole form.

The second version of Chicken and Dumpling Casserole is:

Two pounds of chicken
1 cup of thawed frozen peas and carrots
1/2 cup thawed frozen corn
1 C. all purpose flour
1 C. milk
2 T. butter, melted
1 can of cream of chicken soup, 10.5 ounces
2 cups of chicken stock (I used the water in which I cooked the chicken).
1/4 tsp. salt
1/2 tsp. black pepper

Put the chicken in a pot and add enough water to cover it. Cover and cook for an hour over medium heat.
Take the chicken out of the pot and let it cool. Save the water.
Shred the chicken and put it in the bottom of a baking dish that is 11x7 inches. Cover the chicken with the vegetables.
Mix the flour, milk, and butter together with a whisk, then pour it over the chicken. Mix the stock, soup, salt, and pepper together with a whisk,
then pour it over the casserole without stirring. Bake at 350 degrees for 45-50 minutes.
Give it a few minutes to settle before serving.