Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut chicken into 1/2-inch pieces. flatten each biscuit to 1/8-inch thick and cut each into 6 pieces. spray large, deep nonstick pot with nonstick cooking spray. heat over medium-high. add chicken, onion and celery. cook and stir 6 to 8 minutes or until celery is tender. blend flour into chicken broth. stir broth and remaining ingredients, except biscuits, into chicken mixture. bring to a boil. add biscuit pieces to chicken mixture. cover tightly. reduce heat to medium-low. cook 10 to 15 minutes or until dumplings are fully cooked, broth is thickened and chicken is done. remove and discard bay leaf. ladle chicken and dumplings into individual serving bowls. refrigerate leftovers.

Target recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1/2 cup milk; mix to form dough. roll dough to 1/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.