In large, deep sautee pan (will need a lid) sautee the cubed chicken, black pepper and salt until the chicken is just slightly browned.
Add carrots and celery, and let cook for about five minutes.
Add 2 1/2 cups of water, stir together. Cover and let simmer for approx 20 minutes, or until carrots are just tender.
Add 2 tbsp flour and whisk in, and then stir in with spoon. This will thicken the gravy. If too thick, slowly add more water as the dumplings will absorb quite a bit of liquid.
Add frozen peas. Let simmer for a few minutes.
In bowl, mix together Bisquick, milk and parsley. Dough will be very thick.
Using a regular tablespoon, add scoops of Bisquick mixture on top of the cooking stew mixture.
Simmer on low for ten minutes (uncovered).
Cover and simmer for ten more minutes.
Scoop out dumplings and put them in a bowl so they won't over cook. Serve chicken stew with dumplings on the side, best if you put some of the gravy overtop of the dumplings for eating.