1season chicken with salt and pepper, bake at 350 for 20 minutes. Set aside to cool
2chop celery, carrots and onion. add canola, celery, carrots and onion to large pot. Saute until vegetables are tender.
3In a bowl, mix flour, baking powder, 1 tsp. salt, 1 tsp. pepper, 2 tablespoons melted butter and 3/4 cup milk. Mix until dough forms, set aside.
4add chicken broth to pot with vegetables, add bay leaf and bring to a simmer. Drop dumpling dough into simmering broth a few at a time, cook for 3 minutes, turn and cook for another 3 minutes. Remove dumplings to another bowl, continue to cook all dumpling dough.
5Add chicken to broth, add milk, season with salt, pepper to taste. Thicken broth with a roux of flour and water if needed. Shred cooled chicken and add to broth. Pour over dumplings and serve.