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Irish Chicken and Dumplings

    2 (10.75 ounce) cans condensed cream of chicken soup
    3 cups water
    1 cup chopped celery
    2 onions, quartered
    1 teaspoon salt
    1/2 teaspoon poultry seasoning
    1/2 teaspoon ground black pepper
    4 boneless chicken breast halves
    5 carrots, sliced
    1 (10 ounce) package frozen green peas
    4 potatoes, quartered
    3 cups baking mix
    1 1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion,
salt, poultry seasoning, and pepper. Cover and cook over low heat
about 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes. Remove
chicken from pot, shred it, and return to pot. Add peas and cook only
5 minutes longer.
Add dumplings. To make dumplings: Mix baking mix and milk until a
soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer
covered for 10 minutes, then uncover and simmer an additional
10 minutes.

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