2 (10.75 ounce) cans condensed cream of chicken soup

3 cups water

1 cup chopped celery 2 onions, quartered

1 teaspoon salt

1/2 teaspoon poultry seasoning

1/2 teaspoon ground black pepper

4 boneless chicken breast halves

5 carrots, sliced

1 (10 ounce) package frozen green peas 4 potatoes, quartered

3 cups baking mix

1 1/3 cups milk

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.

Add potatoes and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot.

Add peas and cook only 5 minutes longer.

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.