Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes).
Blend in shortening with fork until crumbly.
Mix baking soda into buttermilk.
Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.
Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.
After stew has reached a boil, drop spoonfuls of biscuit dough into stew.
Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say “yum”!