Chicken and Dumpling Casserole

I love this casserole- it takes a little more time than I usually spend on dinner, but it's worth it. Hope you enjoy it as much as we do.

Casserole:
1/2 C. onion, chopped
1/2 C. celery, chopped
2 garlic cloves, pressed or minced
1/4 C. butter
1/2 C. flour
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. pepper
4 C. chicken broth
1 package frozen green peas
3 C. chicken, cooked & cubed

Dumplings:
2 C. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1 tsp. dried basil
1/2 C. shortening
2/3 C. milk

(If you don't feel like making your dumplings from scratch, you could substitute 2 C. bisquick baking mix, 1 tsp. basil, and 2/3 C. milk instead)

In large saucepan, sauté onion, celery, and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, and broth; bring to a boil. Cook and stir for 1 minute until desired thickness; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 9x13 baking dish.

For dumplings, combine dry ingredients; cut in shortening; stir in milk all at once until dough just follows. Drop by tablespoonfuls onto casserole (to make 12 dumplings). Bake uncovered at 350° for 30 minutes. Check on dumplings- lift up one in the middle of the pan and see if it's still doughy on bottom. If needed, cover and bake 10-15 more minutes until dumplings are done.