Chicken Stew

I was looking for a way to use up celery and carrots I bought last week so I looked up recipes and made this. It was quite good for a fall meal and I only wish I'd had the energy to make some fresh bread to go with it! 

My changes were...I used chicken thighs(dark meat has more iron and I am still fighting the anemia), I didn't do the dumplings and instead I threw in a box of vermicelli right at the end, I used a lot more celery and carrots because I didn't want them in the fridge anymore, I subbed my cream soup mix for the cream of potato since I couldn't find any without msg and I didn't cut up the chicken. Sounds like a lot of changes, huh? :)

Chicken Stew

1 onion, chopped

4-5 carrots, cut in one inch chunks

3-4 celery stalks, sliced

2 medium potatoes, chopped

4-6 skinless, boneless chicken breasts, cut in 1" pieces

2 cans cream of chicken soup

1 can cream of potato soup

1 cup frozen peas

1/2 to 1 cup chicken broth

pepper

1 cup Bisquick

1/3 cup water

Combine onion, carrots, celery, potatoes, chicken, soups, peas, broth and pepper in crock pot. Mix well. Cook on high till heated through. Cook on low 6-8 hours. Turn Crockpot to high. Mix Bisquick and water and drop by tablesppons onto hot stew. Cook on high 20-25 minutes.