Chicken Stew and Dumplings

3 chicken breasts
3 cups hot water
1/8 tsp pepper
3 potatoes
2 carots
small onion
1 and 1/2 tsp salt
chicken bouillon
1 bay leaf
1 cup cold water
4 tbsp flour

Cook chicken in stock until tender.  Cut chicken.  Add salt and pepper.
  Stir in cleaned chopped vegetables, 1 more scoop bouillon and bay
 leaf.  Cover and simmer for 30 minutes.  Prepare dumplings.  

3 tbsp butter
3 cups flour
4 tsp baking powder
1 and 1/2 tsp salt
1 and 1/2 cups milk

Mix softened shortning into dry ingredience.  Stir in milk.  Continue
 stirring until completely combined.  Set aside.  Take and shake 1 cup
 cold water and 4 tbsp flour.  Stir into stew.  Heat to boiling
 stirring constantly.  Boil and stir 1 minute.  Reduce heat.  Drop
 dumplings by the rounded tablespoonful onto hot stew.  Cook uncovered
 for 10 minutes.  Cover and cook 10 more minutes.