irish chicken and dumplings

Ingredients

• Servings: 6
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3 cups water
• 1 cup chopped celery
• 2 onions, quartered
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 5 carrots, sliced
• 1 (10 ounce) package frozen green peas
• 4 potatoes, quartered
• 3 cups baking mix
• 1 1/3 cups milk

Recipe

• in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
• add potatoes and carrots; cover and cook another 30 minutes.
• remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
• add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.