Boil chicken breast in water until cooked all the way through. Shred or chop chicken. Chop carrots, celery, and onion.

Dissolve chicken boullion cubes in 5 cups of water in large pot. Add chicken, carrots, celery, frozen peas, and onion to stock. Bring to boil.

Add 2 cans of Cream of Chicken Soup and 1 cup of Milk. Whisk until smooth. (Add flour by the Tablespoon as desired to thicken and season with salt/garlic powder/pepper to taste). Simmer on low for 30 minutes.

Mix Bisquick and Milk until smooth. Spoon in dumplings. Cook 10 minutes uncovered, then cover and cook another 10 minutes.