Chicken stew w/ dumplings

Stew:

3 large chicken breasts, cubed
3 tbsp flour
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Vegetable oil
onion, diced
carrot, diced
celery, diced
potato(peeled and cubed)
mushroom, sliced
3 c chicken stock

Dumplings:
2 c cake flour
4 tsp baking powder
1/2 tsp salt
2 tbsp butter
1 c milk (minus one tbsp)

Mix flour, paprika, oregano, salt, pepper, and dredge cubed chicken in mixture. Brown chicken in oil, remove and drain of excess oil. Fry onion, carrot, celery, mushroom and potato, until onions are clear. Add stock, allow to thicken. While thickening, sift flour, baking powder, and salt. Using pastry mixer, or two knives, cut butter in to flour. Stir in milk to make a sticky dough, add chicken, and dumpling dough, 1 tbsp at a time. Cover and simmer for 20 minutes. I let mine sit a few minutes before serving, it's going to be way too hot anyway! It helps it get nice and thick.