Irish Chicken and Dumplings

Instructions

1. 1

   In a large heavy pot, combine the cream of chicken soup, water, chicken breasts, celery, onions, salt, poultry seasoning, and pepper. Cover and cook over low heat for about 1½ hours.

2. 2

   Add the potatoes and carrots. Cover and cook for another 30 minutes until tender.

3. 3

   Remove the chicken from the pot, shred it, and return to the pot. Add the frozen peas and cook for 5 more minutes.

4. 4

   Make the dumplings: mix the baking mix and milk together until a soft dough forms. Bring the stew to a boil. Drop the dough by tablespoonfuls onto the boiling stew.

5. 5

   Reduce heat to a simmer. Cook covered for 10 minutes, then uncover and cook an additional 10 minutes. The dumplings should be cooked through and fluffy.