4 chicken breasts or 1 whole chicken cut into pieces
1 onion
2 celery leafy ends
2 tsp. salt
1/4 tsp. pepper
3/4 c. milk
1/3 c. flour
1 lb. carrots
5 or 6 potatoes

Place washed chicken in large pot. Cover with 2 inches water. Add onion, celery, salt and pepper. Simmer until chicken is tender about 40 minutes (less if breasts are used). Remove chicken and strain stock. Cool chicken and cut into bite sized pieces.

Peel carrots and potatoes, quarter potatoes. Cut carrots into bite size pieces. Add vegetables to pot simmer for 30 minutes with stock. Add chicken to pot. Mix flour and milk in sealed container shaking well to break up lumps. Slowly stir milk into boiling stew to thicken. Simmer.

DUMPLING:

2 c. Jiffy mix or Bisquick
2/3 c. milk

Mix with fork. Drop by tablespoonfuls into hot stew. Cover and let cook 10 minutes.