Chicken and Dumplings Stew

Chicken and Dumplings Stew
Dinner in 30 to 40 minutes!

Ingredients:
1 cooked rotisserie chicken
1 liter chicken broth
1 large onion, chopped
3 big stalks celery, chopped
1 1/2 to 2 cups baby carrots
1 cup frozen peas
1 bay leaf
1 can cream of (whatever you have) soup (low fat is good to use too)
1 cup milk (2% works)
Oil

Dumplings:
2 cups baking mix
2/3 cup milk
Pepper or paprika to taste

Directions:
1. Cut up the onion and fry in a little oil with the bay leaf. Add the cut up celery, baby carrots and peas. (Just start with the onion, then cut the celery and add it, and keep working.)
2. Sauté while tearing the chicken into bits. Add the chicken bits to the vegetables.
3. Add the chicken broth and bring to a boil, then add the can of soup and the milk. Bring up to a simmer. Remove the bay leaf before dropping in the dumplings.
4. Make the dumplings: add pepper to the baking mix, then the milk; stir and drop into the simmering stew.
5. Cook 10 minutes uncovered, then 10 minutes covered.