Thaw Chik'n. Combine flour with salt and pepper (to taste).
Heat oil/butter over med-high heat until hot, not smoking. Dip Chik'n in flour and shake off excess (since there will be little moisture, it may not stick very well. If you have a lot of extra flour, add a little of it to the pan).
Brown Chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes).
Add celery and onion, cook 2 minutes. Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
Stir in creamer and continue to simmer for 5 minutes.
Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes.