I highly suggest giving my family's chicken and dumplings recipe a whirl the next time you need warming up. If you're planning to freeze it, you can make it as listed below and then complete the dumpling portion once it's been defrosted. This recipe makes 8 to 10 servings can be stored in the freezer for 2 to 3 months.
Chicken and Dumplings
1 whole fryer chicken
2 cups of baking mix
2 or 3 potatoes
2 or 3 carrots
1 cup of milk
2 to 3 tablespoons cornstarch
Directions: Put chicken in large pot, cover with water and add 1 teaspoon of salt. Cook until done (about 30 to 40 minutes). Remove chicken from pot. Once cool, remove skin and meat from the bones and set aside. Skim as much fat as possible from the chicken broth.
Peel and chop potatoes and carrots into small pieces. Add to broth and bring to boil. Dissolve cornstarch into 1/3 cup milk and add slowly to the broth. Add chicken and cook until vegetables are done. Top with dumplings.
Combine 2 cups baking mix with 2/3 cup milk. Stir well and drop by standard spoonfuls into boiling broth. Cover and cook over medium 10 minutes; uncover and cook for another 10 minutes.