• Chop vegetables into bite sized pieces.
• In large pan heat olive oil.
• Add celery, carrots, potatoes and onion and cook until slightly tender, about 10 minutes.
• Add cooked chicken, peas and corn.
• Stir in 2 cups of chicken stock and cook until heated.
• In separate bowl whisk together ½ cup of stock and 1 tbsp. flour.
• While constantly stirring add stock/flour mix to stew. Heat until sauce begins to thicken.
• Add sage, salt and pepper. Taste as you add. Depending on how salty your stock is you may need more or less salt.
• Place in oven and bake 300º for about 2 -21/2 hours.
• If you prefer extra sauce, add prepared poultry gravy mix to stew prior to adding dumplings.
• Prepare dumpling batter. (This should be done just before adding to stew)

Buttermilk Dumplings

• Mix flour, baking powder and salt together.
• Using a fork, cut in butter until small lumps form.
• Mix egg and buttermilk together.
• Add to flour mix and combine.
• Scoop heaping tablespoons of batter onto stew.
• Cover and bake for about 15 minutes until dumplings are fluffy and cooked through.