Chicken & Dumpling Stew

I was really afraid to try this at first because of the long list of ingredients. It's actually pretty simple once you have everything ready. We love this meal!

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 pounds chicken breast, cut up
2 tablespoons vegetable oil
3 cups chicken broth
6 large carrots, cut into 1 inch pieces
2 celery ribs, cut into ½ inch pieces
1 large onion, thinly sliced
1 teaspoon dried rosemary
1 ½ cups frozen peas
Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon dried rosemary
1 egg, beaten
½ cup milk
In a large ziplock bag, combine flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In large skillet, brown chicken in oil; remove and keep warm. Add broth to skillet, bring to a boil.
In 5-qt crockpot, layer carrots, celery and onion; sprinkle with rosemary.
Add chicken and hot broth. Cover and cook on low for 6-7 hours or until stew is bubbling. Stir in peas.
For dumplings, in a small bowl, combine flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high for 25-30 minutes. Don’t lift the lid! Makes 6 servings.