Chicken and Dumplings

From my Grandma~a comfort food favorite

Stew in a stockpot on the stove for 3-4 hours or pressure cooker for 15 minutes:
1 cut up chicken
bay leaf
1/2 cup diced onion
1/4 cup diced celery
1-2 diced carrots
water to cover all

Once chicken is cooked and falling off bones, remove chicken parts from pot, shred meat, add meat back to pot with broth and veggies.  Skim fat off or chill overnight and then skim all fat off top

Thicken broth with 1/3 cup flour and enough broth to make a paste, bring soup to a boil

For dumplings:
Mix together until lumpy:
2 cups flour
4 tsp baking powder
1 tsp salt
2 Tbs oil
1 cup milk

Drop dough by the tablespoon into stewed chicken.  Cover and steam for 15 minutes without peeking