Combine the flour, salt and pepper in a large, shallow bowl. Dredge the cubed chicken in the flour mixture to coat.
Preheat an oval Dutch oven on medium high heat for several minutes. Drizzle a few drops of water on the surface of the pan. If the water "dances" on the surface, the pan is hot enough.
Add 3 Tbsp. of oil to the pan and allow to heat for a minute. Add the chicken to the pan and brown on all sides. Remove the chicken and reserve.
Add 2 Tbsp. of oil to the pan. Allow to heat for a minute. Add the onion, celery and carrots to the pan and sauté until onions are transparent. Add the remaining vegetables and seasonings and cook for 10-15 minutes. Add chicken and broth. While this is heating through, prepare the dumplings.
Combine cornmeal, flour, baking powder, salt and herbs. Cut shortening into flour mixture, using your fingers. Add the boiling broth. Stir just until the mixture combines and holds together. Pat dumpling dough into a 3/4-in. thick rectangle. Cut into approximately 1-1/2 in. squares. Chill until ready to cook.
Allow the stew to cook for at least 30-45 minutes. Scatter the dumplings over the top of the stew. Cover and cook for an additional 12-15 minutes or until the dumplings have a light sheen.
Recipe created for our Calphalon Enamel Cast Oval Dutch Oven.