Heat a large dutch oven over medium-high heat

Add the 2 tbs butter to the pan and melt.

Add chicken, brown well on all sides. Remove chicken from pan and set aside.

Add the celery, onion, baby carrots and bay leaf to the pan and saute until onion just begins to get soft.

Place the chicken back in the pan. Add stock cubes, and the water.

Bring to boil, then reduce heat, cover and simmer for about 30-40 minutes.

Meanwhile, prepare dumplings as follows:

Place flour, salt and baking powder in a large bowl; stir to combine.

Add the flour and using a pastry blender, cut the butter in until the mixture resembles coarse meal.

Gradually add the milk while stirring adding only enough milk to make a rollable dough.

Turn dough out on lightly floured surface and knead a few times.

Roll out dough so it's 1/4-inch thick.

Using a pizza cutter (or a knife), cut dough into 1-inch squares (approximate)

Let the cut dough remain on the floured surface so it dries slightly.

When chicken is done, remove it from the pan and keep it warm.

Bring the liquid to a boil and add the dumplings, stirring so they don't stick together.

Cover and reduce heat to low and cook for 12 minutes, or until dumplings are done.

Add chicken back to the pan if desired.

Serve immediately.