Irish Chicken and Dumplings

A good chicken stew. Hot and filling. Biscuit type dumplings dropped by spoon into a creamy boiling liquid are simmered until done. Found this some where on the web.

• Ready In: 2 hrs 40 mins
• Serves: 10

Ingredients

• 4 (10 ounce) cans  condensed cream of chicken soup
• 6  cups water
• 2  cups celery, chopped
• 4  onions, coarsly chopped
• 1 1⁄2 teaspoons salt
• 1  teaspoon poultry seasoning (or 1/2 teaspoon rubbed sage and 1/2 tsp. dried thyme)
• 1  teaspoon black pepper
• 8  boneless skinless chicken breast halves
• 5  carrots, sliced
• 1 (10 ounce)  frozen peas
• 6  cups baking mix (aka.Bisquick)
• 2 2⁄3 cups milk

Directions

1. In a large heavy pot or dutch oven, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.Cover and cook on low heat about 1 1/2 hours.
2. Add carrots, cover again and cook another 30 minutes.
3. Remove chicken from pot and shred meat.Return to pot.
4. Add peas and cook 5 minutes longer.
5. To make dumplings; Mix baking mix and milk until a soft dough forms.
6. Drop by large spoonfuls into boiling stew and simmer,covered for 10 minutes, then uncover and simmer an additional 10 minutes.