4 chicken breasts or drumsticks
3 cups chicken bouillon
2 cups milk
2 onions, thickly sliced
1/4 tsp. each of ground sage and savory
1 bay leaf
Freshly ground white pepper
1/2 tsp. celery seed 
or 
1 cup chopped celery tops

Makes 4 Servings

Recipe from Chatelaine Cook Book

Place all the ingredients except the baking mix, 2/3 cup milk and parsley in a large saucepan that is no more than 10" wide.  Submerge the chicken in the bouillon.  Cover and bring to a boil.  Reduce heat and simmer for 20 min.

Then, prepare the dumplings according to pkg. directions, using 2 cups mix and 2/3 cup milk.  Stir in the chopped parsley.  Drop large spoonfuls of dumpling batter over the simmering stew.  Do not submerge the batter in the sauce.  Tightly cover the pan and continue simmering for 15 to 18 min.

Note:
If you prefer small pieces of chicken instead of serving size pieces, let the chicken simmer until it will easily come off the bone, about 40 min.  Remove the chicken pieces from the pot.  Discard the bones and skin.  Cut the chicken into bite size pieces.  Return to the broth.  Then, add the dumplings.