*Wash chicken pieces, pat dry.

*Split chicken breasts in half, then cut in half crosswise.  Cut drumsticks and thighs apart and place all pieces into Dutch oven.

Add onion, carrots, celery, chicken broth, salt, bay leaves, pepper, thyme, lemon juice and 3 cups of water.

*Bring to boil over high heat, reduce heat and cover, simmer for 35 minutes or until chicken and vegetables are tender.

*With slotted spoon, remove chicken and vegetables to platter.

*Strain broth into large bowl (should have 5 cups) and return to pan.  Bring to boiling.

*In small bowl, blend flour and 1/2 cup water until smooth.  Pour mixture into boiling broth, stirring constantly.  Boil for one minute, or until broth thickens.

*Return Chicken and vegetables to broth.  Bring to low boil, covered.  Meanwhile, prepare biscuit mix and milk for dumplings

*Drop dumpling mixture by rounded tbsp onto top of boiling stew.  Cook, uncovered, for 10 minutes

*Cover tightly, cook over medium heat (mixture should be bubbly) 10 minutes longer or until dumplings are puffed and wooden pick inserted into dumpling comes out clean.  Remove from heat, arrange on large platter.

This is a bit time-consuming, but it is soooo good!