1In a large plastic resealable bag combine the flour, salt and pepper. Add chicken one at a time, shake to coat, brown chicken in oil in a large skillet and keep warm.
2Layer your carrots, celery and onions, spinkle with your herbs and add the chicken and broth. Cover and cook on low for 7 to 8 hours until chicken runs clear, veggies are tender and the stew is bubbly. Stir in your peas or any veggie you would like to add.
3Make your dumplings by combining the flour, baking powder, salt and either additional herbs or use chives. Combine the egg and milk in another bowl and stir into your dry ingredients,
4Drop the dumpling mixture by tablespoons onto your simmering chicken mixture. Cover and cook on high for 25 to 30 minutes more or until a toothpick inserted in the dumpling comes out clean.
5NOTE AND VERY IMPORTANT: DO NOT LIFT THE LID DURING THE DUMPLING COOKING TIME!
6ADDITIONAL TIP: You can also substitute Bisquick and follow the directions on the box for the dumplings. Both ways are very good.