Self-Rising Flour...Chicken or Turkey Stew with Dumplings

This is one of our absolute favorite ways to use canned or cooked leftover turkey or chicken and broth. It all cooks in one pot and the dumplings are extra delicious with the broth in the dumpling too.  The dumplings thicken the broth to gravy.  We had some this week, when the weather has been unseasonably chilly.
I think I got the original recipe from the Southern flour company Martha White years ago when we lived in Augusta, Georgia...it's good!
Chicken or Turkey Stew with Dumplings

Stew
1 tablespoon Butter

5 ounces Onion – chopped (1/2 large)

4 ounces Carrots -- thinly sliced (1 cup)

2 stalks Celery -- coarsely chopped

2 Half Pints Canned Chicken or Turkey (or 1 1/2 cups cooked poultry)

1/4 teaspoon Pepper

3 cups Turkey Broth -- (use any drained from canned meat plus a pint of home canned broth) Save 1/4 cup of broth

Dumplings
¾ cup Self-rising Flour -- 4 ounces (or use ¾ cup all purpose flour and 1 teaspoon baking powder)
2 tablespoons Butter
2 teaspoons Parsley -- dry or fresh
¼ cup Chicken Broth -- or milk
HEAT butter in Dutch oven over medium-high heat until hot. Add onion, carrots and celery; cook and stir until tender, about 10 minutes. Add chicken, pepper and larger amount of broth. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes.
PLACE flour in medium bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in parsley. Add remaining broth; stir just until dry ingredients are moistened.
DROP dough by tablespoonfuls onto simmering stew with scant tablespoon scoop (I use a size 60 scoop) - makes 12 dumplings. Cover; cook over medium-low heat for 10 to 15 minutes or until dumplings are firm.  Don't peek!
4 Servings