• In a large resealable plastic bag, combine the flour, salt & pepper; add the chicken, a few pieces at a time, and shake to coat.
• In a large skillet, brown chicken in oil; remove and keep warm.
• Gradually add broth to the skillet; bring to a boil
• In a 5 qt. slow cooker (crock-pot), layer the carrots, celery and onion; sprinkle with rosemary.
• Add the chicken and hot broth.
• Cover and cook on low for 6-7 hrs. or until the chicken juices run clear, vegetables are tender and stew is bubbling.
• Stir in peas

Dumplings:

• In a small bowl, combine flour, baking powder, salt & rosemary.
• Combine the egg and milk; stir into dry ingredients.
• Drop by heaping teaspoonfuls onto simmering chicken mixture.
• Cover and cook on high for 25-30 min. or until a toothpick iserted in a dumpling comes out clean (do not lift the cover while simmering)