Grandma's Stewed Chicken and Dumplings

This is a family favorite, definitely a comfort food for cold, rainy days.

Ingredients:
Stock:
* chicken (about 3 thighs and 2 breasts)
* bay leaves (2 - 3)
* 1 cup onion, chopped
* 1 cup celery, sliced
* 1 cup carrots, sliced
* 3 chicken bouillon cubes
* 1/3 cup flour
* 1 package chicken gravy mix
Dumplings:
* 2 cups flour
* 4 tsp baking powder
* 1 tsp salt
* 2 Tbsp oil
* 1 cup milk

Preparation:
1. Combine chicken, bay leaves, onion, celery, and carrot in large pot; cover with water. Cook until tender (3 - 4 hours on stove or 15 minutes in crockpot). Remove from heat and cool completely. Remove chicken and store in airtight container. Refrigerate stock and chicken overnight.
2. Remove stock and chicken from refrigerator. Use slotted spoon to scoop fat from surface of stock; discard fat. Add chicken to stock; cook stock mixture over medium heat until gently boiling. Drop bouillon cubes into pot and dissolve.
3. In a small bowl, whisk together flour gravy mix, and 2 cups cool water. Stir into boiling stock mixture; boil until thickened.
4. To make dumplings, mix flour and next 4 ingredients (through milk) just until moistened and sticky (you have to use slightly less or more milk to get sticky consistency). Drop spoonfuls of dumpling mixture into gently boiling stock; cover and slightly reduce heat. Steam for 15 - 20 minutes (no peeking for at least 15 minutes). Cut into a dumpling to make sure it's cooked through. Serve each dumpling with about a cup of stock poured over.