2 1/2 - 3 lb. fryer, cut up
4 c. water
1 c. onion, chopped
5 chicken bouillon cubes
1/4 tsp. pepper
2 c. sliced carrots
1/3 c. flour
1/2 c. water
1 1/2 c. celery
2 c. Bisquick
2/3 c. milk
1 tbsp. parsley

Heat chicken, 4 cups water, onion, bouillon and pepper in 4 quart Dutch oven to boiling. Reduce heat and simmer uncovered for 30 minutes. Add carrots, simmer 10 minutes. Mix flour and 1/2 cup water. Stir flour mixture and celery into chicken mixture. Cook, stirring constantly, until thickened. Mix baking mix, milk and parsley until soft dough forms. Drop by spoonfuls onto boiling stew. Cook, uncovered for 10 minutes. Cover and cook 10 more minutes. From Bisquick box. Serves 4 to 6.