The form I prefer is a chicken stew with a biscuit dough dropped by spoonsfuls on top of the stew, covered and cooked 15 minutes more or so.
Another popular style is a dough strip added to the stew. For that style, many people use a shortcut of sliced flour tortillas. I'm not a fan of that style.
3 pounds chicken thighs, bone-in, skin on
salt and pepper (dry Adobo is also excellent)
1 large onion unpeeled and cut into large chunks
2 bay leaves
1 clove garlic, crushed
water or stock as needed (5-6 cups)
Season the chicken thighs with the salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat. Add chicken thighs skin side down. Cook for 5-7 minutes until the skin has rendered much of it's fat and taken on a nice golden brown color. Reduce heat to low, turn the chicken, cover, and continue to cook until chicken pieces give up most of their liquid, about 10-15 minutes. Bring heat back to medium-high, add water or stock to cover generously (5-6 cups), the onion, bay leaves and garlic clove. Bring to simmer. Reduce heat and simmer another 20 minutes until the chicken is just cooked through. Remove thighs and set aside. When cool enough to handle, pull meat off in chunks sized for the final stew. Strain broth, discarding the solids. Skim and reserve fat from broth and set aside 5 cups of broth. Save any extra for another dish or soup.
3 ribs of celery trimmed and cut into1-by-1/2-inch pieces
4 carrots peeled and cut into 1-by-1/2-inch pieces
1 large onion chopped in large chunks
6 tablespoons butter or chicken fat from the cooked chicken (use extra butter if you don't have enough chicken fat)
6 tablespoons flour
1 teaspoon dried thyme
1/4 teaspoon rubbed sage
3/4 cup peas (frozen is easiest, but I'm no fan of peas so usually skip this)
1/4 cup minced fresh parsley
salt and pepper to taste
Heat butter or reserved chicken fat in cleaned skillet over medium-high heat. Add chopped vegetables, season with salt and pepper, and saute for 5-7 minutes.
Whisk in flour and thyme. Continue cooking while whisking until flour turns golden, 1 to 2 minutes. While whisking, pour in the reserved 5 cups chicken stock. Keep stirring until it comes to a simmer and gravy thickens slightly, 2 to 3 minutes.
Add in the chicken and simmer slowly until the vegetables are almost done. Add the parsley and peas. Correct the seasoning with the salt and pepper and perhaps some more thyme or sage.
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons olive oil (you can use butter or shortening, but olive oil is easiest to mix and tastes good)
1 cup buttermilk (or 1 scant cup milk with 1 tablespoon fresh lemon juice added)
Mix flour, baking powder, baking soda, and salt in medium bowl. Add oil and buttermilk. Mix with a fork a bit and knead by hand two to three times until mixture just comes together. Drop from spoons into the stew, or pat and form them by hand if you prefer.
Cover and simmer until dumplings are cooked through, about 15 minutes. Ladle portion of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.