2 or 3 boneless skinless chicken breasts
1 family size can cream of chicken soup
4 or 5 peeled carrots, cut into circles
3/4 c. frozen peas
2 tbsp. butter
salt and pepper to taste
garlic powder

Cut raw chicken into cubes. Cook at medium high in butter until slightly brown and almost done. Add cream of chicken soup and about 3/4 can of water. Mix well. Cook about 5 minutes. Add salt, pepper and garlic powder. Mix well. Add carrots; cook 5 minutes. Turn down to medium low heat. Cover and cook until carrots are almost done, stirring occasionally. Add peas; cook about 10 minutes. Add dumpling mixture in spoonfuls on top. Cover and cook for 12 minutes. Do not lift lid until 12 minutes is up. Serve stew on top of dumplings.

Dumpling Mixture:

2 c. flour
1 tsp. salt
5 tsp. baking powder
3/4 c. milk

Combine dry ingredients. Mix thoroughly. Stir in milk.