Chicken and Dumplings

Do we have a label for "anti-Christ"? This recipe came from Rachel Ray. I like to stick my fingers in my ears and scream "LALALALA, I am not listening to you, Rachel" as I make it. But it is so, so good, and super easy. Damn you, Rachel.

2 lbs. boneless, skinless chicken breasts
1/2 c. all-purpose flour
Salt and pepper to taste
2 tbsp. olive oil
2 stalks of celery, trimmed, sliced down the center lengthwise, then chopped into small cubes
1 medium white onion, chopped
1 white potato, peeled and diced
2 carrots, peeled and diced
1 box Jiffy biscuit mix, prepared according to box (I actually use the Bisquick recipe on the side of that box --- pretty much the same thing)
Handful fresh flat-leaf parsley, chopped (which I rarely add, because really, do I seem like someone who would have that on hand?)
3 cans (14 oz. ea.) chicken broth
1 cup water

Cut chicken into chunks. Spill a handful or two of flour onto a shallow dish, and add salt and pepper. Coat the chicken chunks in the flour. Discard the extra flour and wash hands (I can't believe Rachel actually spells that part out).

To give the dumplings rooms to cook, divide the ingredients and cook in two separate pans. Heat some oil in each of two skillets or frying pans over medium-high heat. Place chicken pieces in hot pans and brown for four minutes on each side. Remove chicken from pans and reduce heat to medium. Add chopped veggies and saute for 2-3 minutes.

While veggies cook, mix biscuit mix, adding the parsley to the batter. Add 1 1/2 cans of chicken broth and 1/2 cup of water to each pan (assuming pans are the same size). Add chicken back to pans. Bring liquids to a boil. Drop in biscuit mix a heaping tsbp. at a time, 5-6 dumpling per pan. Cover and simmer 8-10 minutes. Uncover and cook and additional 3-5 minutes or until sauce thickens. Add salt and pepper to taste.