Chicken n' Dumplings

Rebecca was telling me how she looooves dumplings (thanks Kung Fu Panda) and it made me want chicken and dumplings.  :) You could substitute premade biscuits for the dumpling mixture I used, just cut them in halves or quarters.

Ingredients:

• 2 (10.75 ounce) cans reduced fat cream of chicken soup
• 2 (14.5 ounce) cans low-fat, low sodium chicken broth
• 1 c. milk
• 2 Tbs. vegetable oil
• 1/2 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped carrots
• 6 skinless, boneless chicken breast halves - cut into bite size pieces
• 2 tsp. celery seed
• ground black pepper to taste
• Dumplings:
• • 2 c. sifted all-purpose flour
  • 1 Tbs. and 1 tsp. baking powder
  • 1 tsp. salt
  • 1 c. milk
  • 1/4 c. vegetable oil
  
  
  Directions:
  Step 1: In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat
  
  
  Step 2: Heat 2 tablespoons oil in a skillet over medium-high heat. Add chunks of chicken, onion, carrots and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
  
  
  Step 3: To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1 cup of milk and 1/4 cup oil. Pour into the dry ingredients, stirring just until moistened.
  
  
  Step 4: Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.