Chicken and Dumplings

4 chicken breast, bone in
4 chicken thighs, bone in
4 cups water
1/2 cup chopped onion
1 tablespoon salt
1 cup chopped celery
1 1/2 cups water
1 1/4 cups baby carrots
3 cups Bisquick
1 cup milk
3/4 cup frozen peas

Place chicken breats, chicken thighs, 4 cups water, onion, salt, and celery in a heavy 4 or 5 quart cooking pot; bring to a boil. Reduce heat to medium, cover, and let simmer for 15 mintues. Turn off heat and let stand for 1 hour. Remove chicken from broth and set aside. When chicken is cool enough to handle, remove skin and bones from chicken and discard. Cut chicken into 2 inch pieces and return to broth. Add 1 1/2 cups water and heat broth to boiling. Add carrots; simmer over low heat for 5 minutes. In a bowl, stir Bisquick and milk together to form a soft dough. With a large spoon, drop dumpling dough onto boiling broth, forming about 10 dumplings. Reduce heat to medium. Simmer uncovered for 10 minutes. Sprinkle peas over the top of stew and cook just until heated through. Serve immediately.

So yummy and to serve it as leftovers the next day all you have to do is make new dumplings!