Chicken and Cheddar Cornmeal Dumplings

Chicken and Cheddar Cornmeal Dumplings
2 cups carrots, sliced
2 cups potatoes, diced
1 small yellow onion, diced
1 clove garlic, minced
2 bay leaves
1 tsp. dried sage, crushed
1/2 tsp. salt
1/2 tsp. pepper
2 pounds boneless, skinless chicken thighs or breasts, cubed 1 inch pieces
1 -14 oz. can chicken broth
1 10 oz. can cream of chicken soup
2 Tbsp. water
1 Tbsp. cornstarch
    In a 4-5 quart slow cooker place carrots, potatoes, onions, garlic, bay leaves, sage, salt and pepper.  Top with the chicken pieces.  In a medium bowl gradually wisk the broth into the soup.  Pour over the chicken and vegetables.  Cover and cook on low for 8-10 hours or high for 4-5 hours.  After the cook time has passed, if using the low heat setting, turn to high to cook the dumplings.  Combine water and cornstarch and stir into the stew.
Dumplings
1/2 cup flour
1/2 cup shredded cheddar cheese
1/3 cup yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
2 Tbsp. milk
2 Tbsp. butter, melted
    In a medium mixing bowl combine flour, cheese, cornmeal, baking powder and salt. Add egg, milk, and butter and stir just until combined.  Remove the bay leaves from the stew and discard them.  Drop dumplings by the spoonful onto the top of the stew.  Cover and cook for 25-30 minutes until a toothpick inserted in the dumplings comes out clean.