Irish Chicken and Dumplings

• 4 (10 ounce) cans condensed cream of chicken soup
• 6 cups water
• 2 cups celery, chopped
• 4 onions, coarsly chopped
• 1 12 teaspoons salt
• 1 teaspoon poultry seasoning (or 1/2 teaspoon rubbed sage and 1/2 tsp. dried thyme)
• 1 teaspoon black pepper
• 8 boneless skinless chicken breast halves
• 5 carrots, sliced
• 1 (10 ounce) frozen peas
• 6 cups baking mix (aka.Bisquick)
• 2 23 cups milk

1. In a large heavy pot or dutch oven, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.Cover and cook on low heat about 1 1/2 hours.
2. Add carrots, cover again and cook another 30 minutes.
3. Remove chicken from pot and shred meat.Return to pot.
4. Add peas and cook 5 minutes longer.
5. To make dumplings; Mix baking mix and milk until a soft dough forms.
6. Drop by large spoonfuls into boiling stew and simmer,covered for 10 minutes, then uncover and simmer an additional 10 minutes.

condensed cream, water, celery, onions, salt, poultry seasoning, black pepper, chicken, carrots, frozen peas, baking mix, milk

Taken from www.food.com/recipe/irish-chicken-and-dumplings-214102 (may not work)