3 tablespoons olive oil
1 onion, small diced
2 carrots, peeled and small diced
2 ribs celery, small diced
3 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons flour
3 cups chicken stock
3 cups shredded cooked chicken
1 cup frozen peas
FOR DUMPLINGS:
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
Preheat the oven to 400 degrees Fahrenheit.
Heat olive oil in a Dutch oven set over medium heat. Add the onion, carrots and celery. Saute for 5 minutes, until the vegetables have softened slightly. Add the garlic, basil, oregano, salt and freshly ground black pepper. Stir and cook for another minute.
Add the flour to the pot. Mix to thoroughly coat the vegetables and combine with the fat in the pot. Cook for 2 minutes.
Slowly add the chicken stock, whisking as you do to prevent lumps. Bring the gravy up to a boil, then reduce heat and simmer for 5 minutes, until it thickens slightly. Add the cooked chicken and the frozen peas and remove from heat. Pour chicken stew into a greased 9-by-13-inch casserole pan.
For dumplings: Whisk together the flour, baking powder and 1/4 teaspoon salt. Add the egg and milk and, using a wooden spoon, stir just until a dough forms. Using a spoon or an ice cream scoop, spoon the dough onto the chicken stew.
Bake for 15 to 20 minutes, until the dough has firmed up and is cooked through.