Soup:

1 1/2 lbs chicken
1 tbsp oil
2 tbsp butter
1 large potato, peeled and diced
2 medium carrots, peeled and diced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf
Salt and pepper
1 tsp poultry seasoning
2 tbsp flour
4 cups chicken stock

1 cup green peas

Dumplings 1:
1 small box  biscuit mix
1/2 cup warm water
parsley

Dumplings 2:

2/3 cup flour

1/2 cup cornmeal

1 1/2 tsp dried sage

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp pepper

1/2 cup buttermilk [or 1/2 tbsp lemon juice and the remainder regular milk]

1 tbsp oil
 

Dice tenders into bite size pieces and set aside.  Wash hands.

Place a large pot on the stove over medium heat.  Add oil, butter, veggies and bay leaf and cook 5 minutes, stirring frequently.  Season mixture with salt, pepper and poultry seasonings.  Add flour to the pan and cook 2 minutes.  Add stock to the pot and bring to a boil.  Add chicken to the broth and stir.

You can do either dumpling recipe here - I like the first and Ray likes the second, so we are alternating.  In either case put dry ingredients in a bowl and combine.  Add in wet and mix until just combined  (this should be pretty thick).  Then drop dumplings by the spoonful into the soup.  Steam dumplings 8 to 10 minutes.  Remove cover and stir chicken and dumplings to thicken sauce a bit.  Stir peas into the pan, remove chicken and dumplings from heat and serve.

Serves 4.