In a medium stock pot or dutch oven, place the water, carrots, celery, onion, and chicken. Bring the water to a boil over medium-high heat. Continue cooking for 25 minutes or until the chicken is fork tender..

Remove the chicken from the pot and shred using two forks. Keep the chicken warm.

Drain the broth through a mesh strainer to separate the vegetables from the broth. Return the broth to the pot. You can either toss the vegetables or slice them to return to the pot after the dumplings are cooked.

Meanwhile, mix the baking mix with milk. Turn out onto a lightly floured surface and knead just until blended. Roll out as thinly as possible. Using a pizza cutter, slice into 1 inch strips about 2 inches long.

Bring the broth in the pot to a boil over medium-high heat. Drop dumplings into boiling broth one at a time, stirring as needed.

Return the chicken to the pot with the dumplings. Cover the pot, reduce heat to medium-low, and boil for 15 to 20 minutes or until the broth reaches your desired thickness.

Serve with freshly cracked black pepper, if desired.