2 tablespoons vegetable oil
4 medium stalks celery, coarsely chopped (2 cups)
3 medium carrots, thinly sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
3 cups cubed cooked chicken
1/2 teaspoon pepper
6 cups Progresso® chicken broth (from two 32-oz cartons)
1 1/2 cups Gold Medal® self-rising flour
1/4 cup shortening
2 tablespoons chopped fresh parsley
1/2 cup Progresso® chicken broth
In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes.
Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened.
Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm