• 2 1/2-3 lb. cut up chicken or boneless chicken breast
• 2 Tbs. butter
• 2 stalks celery, cut into 1-inch pieces
• 1 medium onion, sliced or minced
• 1 bay leaf
• 1/4 tsp. pepper
• 1 Tbs. salt
• 3 cubes or 3 tsp. chicken bouillon or 3 C. chicken broth
• 3 C. water (leave out if using broth)
• 4 carrots, cut in 1-inch pieces
• 3 Tbs. flour
• 1-2 tsp. poultry seasoning (optional)
• 1/2 C. water
• Dumplings:
• 2 C. biscuit baking mix
• 2/3 C. milk

In dutch oven or large fry pan, brown chicken in hot butter. Add celery, onion, bay leaf, salt, bouillon and water. Bring to a boil; cover and simmer over low heat 20 minutes. Add carrots and simmer 15 minutes or until just tender. Dissolve 3 Tbs. flour in 1/2 C. cold water. Stir into chicken mixture and bring to a boil. Make dumplings and drop by spoonful on top of chicken mixture and cook 10 minutes uncovered and 10 minutes covered. I usually try to make more dumplings because my family love them but you need to add more chicken broth because dumplings soak it up.