Chicken and Dumplings

I have been dreaming about the chicken and dumplings from my Dad's old restaurant.  On Tuesday I was able to make dinner for Erinleigh, George and Richard from this recipe that I got from Cooking.com.  Of course I changed it up, but just a tiny bit to use up what I already had at home.  It was a bit healthier than what the restaurant was (I'm just guessing) but it was all I remembered them to be and more.

Chicken and Dumplings

1 tablespoons canola oil, divided
2 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 tablespoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup smelt flour
32-ounce reduced-sodium chicken broth
1 3/4 pounds boneless, skinless chicken breasts, pre-cooked & diced
1 1/2 cups frozen peas, thawed
Corn Starch & Water (if necessary to thicken)

For Dumplings:
1 cup smelt flour
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup lowfat soymilk
1/2 tablespoon lemon juice

Heat 1 tablespoon oil in a Dutch oven over medium heat. Stir in carrots, celery, onion, poultry seasoning, salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in peas and the chicken. Slowly add chicken broth in a little at a time.  Bring to a simmer, stirring often.  If necessary, add corn starch to thicken.

To prepare dumplings:

Stir the milk and lemon juice together, let sit for a few minutes.  Stir smelt flour, all-purpose flour, poultry seasoning, baking soda, baking powder and salt in a medium bowl. Stir in milk mixture.

Drop the dough, 1 tablespoon at a time, over the simmering chicken stew. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.