Step 1

Combine the carrots, bell pepper, celery and onion in the crock pot and add all but one cup of the chicken broth.

Step 2

Turn on the crock pot on a high setting and cook for 2 hours.

Step 3

Take the flour and remaining one cup of broth and stir together until combined and smooth. Stir this into the vegetable mixture.

Step 4

Add the chicken, potatoes, peas and mushrooms, 1 Tsp. of Basil, ¾ Tsp. Rosemary, and ¼ Tsp. Tarragon - stir and cover the pot. Cook on low for 4 hours.

Step 5

Stir in the cream, salt and pepper.

Step 6

In a bowl mix together the one cup of biscuit mix with the milk, along with the remaining herbs. A soft dough will form.

Step 7

Add the dumpling dough in 6 balls to the top of the stew. Cook on low for 30 minutes uncovered.

Step 8

Then cover with the lid and cook for a further 45 minutes.

Step 9

Use a toothpick and check one of the dumplings, it should come out clean after poking in the middle.

Step 10

Serve immediately.