Chef Grant and Our Irish Chicken and Dumplings!

This is an awesome recipe I got from Allrecipes.com that I tweaked just a little bit to fit my family and time constraints! This is an awesome dish to serve in the Fall and Winter. I love to make it when it is cold and rainy, it is a hearty dish and a great alternative to the repetitive beef stew or Chicken Noodle soup!
Irish Chicken and Dumplings
3 (10.75 ounce) cans condensed cream of chicken soup
6 cups chicken stock
2 cup chopped celery
2 onions, quartered
salt and pepper to taste
1 bag skinless, boneless chicken breast halves
1 bag of matchstick carrots
1 (10 ounce) package frozen green peas
4 potatoes, quartered (I omit the potatoes)
4 cups baking mix
1 1/3 cups milk

1. Trim, boil, cool and shred chicken
2. In large, heavy pot, combine chicken, soup, stock, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about an hour.
3. Add potatoes and carrots; cover and cook another 30 minutes.
4. Add peas and cook only 5 minutes longer.
5. Prepare dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms.
6. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. Do NOT stir stew or the dumplings after they are added to the pot.