Steps:
- Heat chicken, chicken broth or water with boullion, celery salt, onion and pepper to boiling in 4 to 6 qt. dutch oven, reduce heat and simmer uncovered for 30 minutes.Add carrots, simmer for 10 minutes. Add peas Mix flour and 1/2 cup water until smooth. Stir flour mixture into chicken mixture. Cook stirring constantly until mixture thickens. Mix bisquick and milk until soft dough forms, you may need to add a little more milk. Drop by spoonfuls onto boiling chicken mixture. Cook uncovered over low heat for 10 minutes. Cover and cook for another 10-12 minutes. Makes 4-6 servings
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