chicken dumplings

CHICKEN
1 1/2 lbs skinned and boned chicken, cut into chunks
2 TBS butter
1 small onion, diced
7 carrots, sliced
3 stalks celery, sliced
4 tsp chicken bouillon
3 cups water
2 cans cream of chicken soup
1/4 tsp black pepper
1 TBS parsley
1/4 cup canned milk
1 cup frozen peas

DUMPLINGS
1 1/2 cups flour
1/8 tsp sage
2 tsp salt
2 TBS parsley
1 egg
3 TBS melted butter
1/2 cup milk
3 tsp baking powder

Melt butter in large roasting pan and add chicken. Saute in butter for 3 to 4 minutes. Add onions, carrots, celery. Stir in bouillon, water, cream of chicken soup, pepper, parsley and canned milk. Cover and cook over medium low heat for 30 minutes or until vegetables are tender crisp. While this is cooking, make dumplings. Mix all dry ingredients. Stir in egg, melted butter and milk. Stir until just blended. When veggies are tender crisp, stir in frozen peas. Drop dumplings into gently boiling chicken soup by heaping tablespoon. Cover and continue cooking for 15 to 20 minutes on low heat. Do not lift lid. Dumplings are done when they are dry to the touch.