CHICKEN AND FLAT DUMPLINGS - Dish off the Block

Ingredients

• 2 tablespoon olive oil
• 2- 2 ½ pounds chicken pieces (breasts, thighs, etc…), bone-in, skin on
• 2 teaspoon salt, divided
• 1 ½ teaspoon black pepper, divided
• 1 large onion, chopped
• 2 cups celery, chopped
• 8 cups chicken stock
• 3 cups carrots, peeled and sliced
• 1 cup frozen peas or corn, thawed
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• ½ cup shortening
• ¾ cup buttermilk