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1
Sprinkle the chicken parts with 3/4 tsp salt and 1/2 tsp pepper.
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2
Place the flour in a resealable bag with the flour and 1 tsp poultry seasoning; add about two pieces of chicken at a time and shake the bag to thoroughly coat the chicken, placing the coated chicken on a rack, repeating until all the pieces are coated with flour.
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3
Heat one half of the oil in a large deep chicken fryer skillet, and add the chicken parts; brown for a few minutes on each side until a nicely golden brown color (depending on the size of the skillet, it might take two batches), and set chicken aside.
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4
Add the rest of the oil to the skillet, heat, and add the onion, and carrot; saute until lightly browned and tender.
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5
Add the chicken broth, water, browned chicken, celery, the remaining salt, pepper and poultry seasoning; cover and simmer 30 minutes.
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6
Make the white sauce: Whisk 2 T flour in a saucepan with melted butter for about a minute, then add 1 cup milk, heating until thickened.
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7
Add the white sauce (or can of cream of chicken soup) and frozen peas.
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8
Make the dumplings, mixing all ingredients together and stirring until the dry ingredients are moistened.
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9
Drop heaping tablespoon portions of the dumplings into the simmering chicken/liquid.
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10
Cover and continue to simmer for 12 minutes, or until a toothpick inserted into the dumpling comes out clean.
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11
Serve while hot.
