Here is my favorite chicken and dumplings recipe. It is from the Chicken Soup series of books. It is delicious!

Chicken and Dumplings

2 tablespoons butter or oil
2 chicken breast halves or leg quarters
salt and pepper to taste
1/2 cup coarsely chopped onion
3 tablespoons flour
1 and 1/4 cups chicken stock
2 celery stalks, chunked
2 to 4 carrots (1/2 lb.) peeled and in 2 inch chunks
2/3 cup Bisquick
1/4 teaspoon poultry seasoning
1/4 cup milk
1/2 cup frozen peas
minced parsley or chives for garnish, optional

In a Dutch oven, heat oil on medium heat. Season chicken with salt and pepper and brown on all sides. Set chicken aside. Add onions to pan and cook until transluscent. Add flour to pan and cook 1 minute, stirring constantly. Add stock, bring to a boil and cook, stirring constantly until thickened. Return chicken to pan and add celery and carrots; season with salt and pepper. Cover pan, reduce heat to maintain a simmer and cook for 1 hour. Just before hour is up, combine Bisquick, poultry seasoning and milk. Stir just until moistened. Divide dough into 4 equal portions and spoon onto chicken and vegetables, leaving space around each dumpling for expansion. Simmer, uncovered, for 10 minutes. Then cover and simmer for 10 more minutes. Spoon dumplings, chicken and vegetables onto 2 serving plates. Cover and keep warm. Stir peas into gravy and heat through. Blend additional water into gravy if it is too thick. Pour over chicken, vegetables and dumplings. Garnish with minced parsley or chives, if desired. Serve immediately. Serves 2 generously.