Chicken and Dumplings-on the Fly

I make chicken and dumplings that everyone who has eaten it believes I slaved all day. To tell the truth, it can be done in about
ONE hour.
For the chicken, you will need a five quart stock pot.

1. 2) pounds of boneless skinless chicken breasts
2. 4) cups chicken stock (I prefer Progressive low sodium)
3. 3) ribs chopped celery
4. garlic powder
5. black pepper
6. 2) cans cream of celery soup ( I prefer Campbell’s low sodium)
7. corn starch

Boil chicken and celery in chicken stock(I prefer Progreso brand low sodium in the box). Boil about 10 minutes; remove chicken and set aside. Meanwhile; add the cream of celery soup(I prefer Campbell’s brand low sodium) return to a boil. Dice chicken and add to the pot. Reduce heat.
Now the big decision. Choosing what type of dumplings. You can use canned biscuits,lay on top cover and simmer for about 10 minutes. You can use Bisquick brand mix and follow the directions on the side panel. The Spatzla recipe (my favorite) follows.
COMBINE:

1. 1 1/2 cups all-purpose flour
2. 1/2 teaspoon baking powder
3. 1/4 teaspoon garlic
4. 2 large eggs, beaten
5. 1/2 cup milk

Beat the eggs and milk and add to flour mixture. Beat well with a wooden spoon to create a fairly elastic batter. Drop teaspoonfuls onto pot and cook covered about 10 minutes. To thicken the gravy, mix cold water and corn starch. After blended, stir into pot until desired thickness(be careful, it thickens fast).
Let me know how ya like it.