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2 tsp Canola oil	1-2 small potatoes, chopped
1 chicken, skinned	4 cups chicken broth
1/2 tsp salt	1 cup frozen peas, thawed
1 onion, chopped	1 2/3 cups baking mix
2 small carrots, chopped	2/3 cup milk
2 small celery stalks, chopped	1 Tblsp chopped parsley

Cut chicken in eighths. Heat oil in nonstick dutch oven; add chicken. Sprinkle with salt and saute until browned, about 6 minutes. Add onion, carrots, celery, and potato. Saute until veggies begin to soften and brown slightly, about 6 minutes. Add broth; bring to a boil. Reduce heat and simmer, covered, until chicken is cooked through, about 35 minutes. Stir in peas. To prepare dumplings: combine baking mix, milk, and parsley until soft dough forms. Drop dough by rounded spoonsful into simmering stew. Simmer, uncovered, 10 minutes. Cover and cook until dumplings have doubled in size and are cooked through, about 10 minutes longer.