In 8-qt. Dutch oven, heat 1 Tbs. vegetable oil over medium-high heat. Add 3 chicken-breast halves; sprinkle with 1/4 tsp. salt and cook until chicken is lightly browned, 8 to 10 minutes. Transfer chicken to bowl. Repeat with remaining chicken and 1/4 tsp. salt. In drippings and remaining 1 Tbs. vegetable oil, cook carrots, celery, and onion until vegetables are browned and tender, about 10 minutes, stirring frequently. While vegetables are cooking, prepare dumplings: In small bowl, mix baking powder, rosemary, 1 C. flour, and 1/2 tsp. salt. In cup, mix 1/2 C. milk with egg. Stir milk mixture into flour mixture just until blended. Return chicken to Dutch oven; add chicken broth, pepper, 1 tsp. salt, and 2 C. water; heat to boiling. Drop dumpling mixture by rounded Tbs. on top of chicken and vegetables to make 12 dumplings. Cover; reduce heat to low and simmer 15 minutes. Transfer dumplings, chicken, and vegetables to large bowl, reserving broth in Dutch oven. In cup, mix remaining 2 Tbs. flour with remaining 1 C. milk until blended; stir into broth mixture. Heat to boiling over high heat; boil 1 minute to thicken slightly. Add peas and heat through. Return chicken, dumplings, and vegetables to Dutch oven. Garnish with rosemary sprigs.

Yield: 6 Main-Dish Servings.