Chicken and dumplings

Great comfort food and easy to make (total cooking time was 2 1/2 hours). I was surprised on how good this taste. I'm not a big fan of carrots or peas. Next time I will keep those out.

INGREDIENTS

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

DIRECTIONS

1. 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.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.