• 2 whole-wheat pie shells
  • 1 1/4 cup Peruvian purple potatoes
  • 1 tablespoon vegetable oil
  • 1 cup frozen mixed vegetables, thawed and drained
  • 1 1/2 tablespoon cornstarch
  • 1/4 cup water
  • 1 can, 10 3/4 ounce cream of chicken soup
  • 3/4 cup cooked chicken, shredded
  • Aluminum foil
  • Cutting board and knife
  • Frying pan
  • Measuring cups and spoons
  • Mini-muffin pan
  • Mixing bowl
  • Mixing spoons
  • Non-stick cooking spray or mini baking cups
  • Potato peeler
  • Rolling pin
  • Spatula
  1. Let dough come to room temperature.
  2. Peel and prepare purple potatoes just like regular potatoes.
  3. Cut the potatoes into small cubes and cook in a frying pan with 1 tablespoon vegetable oil and 1/4 cup water until soft, but not mushy.
  4. In a mixing bowl, mix together vegetables, cornstarch, cream of chicken soup, and cooked chicken to create the dumpling filling.
  5. Spray the muffin cups with non-stick cooking spray, or use mini baking cups.
  6. Roll 1-inch balls with bits of pie crust and put one ball into each muffin cup.
  7. Use fingers to press the dough firmly into each muffin cups, so that it is about 1/4-inch thick, creating a little cup.
  8. Spoon 1 tablespoon of your filling into each dumpling cup.
  9. Cover loosely with foil so tops don't get too well done.
  10. Bake at 350 degrees Farhenheit for 30 minutes.
  11. Remove foil after the first 20 minutes of cooking. They are finished when dough is slightly golden and firm.
  12. Cool and serve. If you have leftovers you can freeze and eat them later! Better yet, share them with your friends and neighbors!