CHICKEN and DUMPLINGS

INGREDIENTS

boneless (skinless chicken breasts, cut into small chunks)

2 tbsp

vegetable oil

1/2 cup

chopped onion

2 cups

sliced celery & carrots {about 2 stalks celery and 1 large carrot}

1/2 tsp

dried sage

2 10.75 ounce cans

reduced fat cream of chicken soup

2 cups

chicken broth

1 cup

milk

1 cup

frozen peas

2 tsp

cornstarch

salt & pepper

1 cup

all-purpose flour {I used half whole wheat flour}

2 tsp

baking powder

1/2 tsp

salt

1/2 cup

milk

2 tbsp

butter (softened)

1/4

tsp onion powder