Stewed Chicken & Dumplings

Stewed Chicken & Dumplings 2 - onions, quartered 3 - stalks celery, cut in 1 - inch pieces 1 - tablespoon butter 1 - roasting chicken, rinsed 3 - cups low sodium chicken broth 1/2 - lb baby carrots or regular carrots, peeled and cut into one inch pieces 1 - bay leaf salt and pepper 3 - tablespoons flour 1/3 - cup cold water Dumplings: 2 - cups biscuit baking mix 2/3 - cup milk Preheat oven to 300 degrees. In a large dutch oven, brown the onions and celery in butter over medium heat. Add the chicken and brown on all sides, turn breast side down last. Add carrots, bay leaf, one cup chicken broth, salt and pepper; Cover dutch oven and bake at 300 degrees for 2 hours. stirring occasionally. Remove from the oven and cool slightly. Remove chicken and bay leaf from pan. Let the chicken cool before pulling the meat from the bone. Return meat to dutch oven and add the remaining 2 cups of chicken broth. Place dutch oven on top of the stove over medium high heat to bring the stew to a boil. Add flour and water together into a small bowl and mix well. Add the flour mixture to the gravy mixing well. Lower the temperature to medium - low and prepare the dumplings. Combine dumpling ingredients in a medium bowl. Mix until it forms a dough. Turn dough out on the counter or large cutting board that has been dusted with additional baking mix. Knead additional baking mix into the dough and knead until the dough is no longer sticky.Roll dough out to about 1/4 inch thick into a rectangle (9x13 inches). Using a pizza cutter or sharp knife cut the dumplings into squares. Drop the dumplings a couple pieces at a time into the bubbling stew. Cook the dumplings for an additional 2o minutes. Stirring occasionally and pressing down the dumplings with a spoon into the stew. Keep pot covered while dumplings cook.