Last Bits of Chicken with Fluffy Dumplings

If making homemade broth: Remove as much meat as possible from the chicken skin and bones; set aside. Bake the leftover skin and bones at 350 deg. for 30-45 min. Place baked pieces into 3 qt. Pot, reserving 2 tsp. chicken fat from baking pan to use later. Into the pot with chicken bones, add 4 c. water, ½ tsp. coarse ground black pepper and the vegetable ends/trimmings from preparing the vegetables for this recipe. Bring to a boil, then reduce heat and let simmer for 30-45 minutes. Strain mixture to separate broth from bones and trimmings; set aside. For main recipe: In a large pot, saute chopped vegetables in oil (or reserved chicken fat). Add broth if needed to keep vegetables from burning. When vegetables are tender, add chicken and seasonings. Saute briefly to bring out flavor in herbs, and then add broth, soup and gravy. Add frozen peas. After mixture comes to a boil, add cornstarch/water mixture, reduce heat and let simmer while preparing dumplings. For dumplings: In a small bowl, mix flour, dried parsley, baking powder and salt. Add milk and egg white. If mixture seems to dry, add more milk a tbsp. at a time. Spoon dumpling batter into simmering chicken mixture, aiming for 6 equal sized dumplings. Scrape bowl, adding any additional dumpling batter to pot. Cover (no peeking) and let dumplings steam on top of broth mixture for 10-12 minutes. Serve in soup bowls.