• Preheat an oven to 400 degrees and spray a 9 X 13-inch baking dish with non-stick spray and then set aside.
• Cut a whole chicken in half at the breastbone and then place into the baking dish.
• Sprinkle with salt and pepper and cook until the internal temperature reaches 165 degrees.
• When done, debone the chicken and set aside.
• Heat a 6-Quart pot on medium-high and then add 3 Tablespoons oil.
• On a cutting board, peel carrots and slice then with a food processor.
• Cut an onion in half on a cutting board and then place into a food processor.
• Then peel garlic cloves and place in the food processor with the onion and process both for 20-seconds.
• Add carrots, onion and garlic to the hot oil in the 6-Quart pot and cook until tender.
• Add 2 Tablespoons flour and then mix well, making sure to cook the flour for 2 minutes.
• Mix in 1/4 cup chicken broth and mix well until thickens.
• Then add the rest of the broth and any chicken drippings, then cook over medium for 3-minutes.
• Place a corn cob onto a cutting board and then carefully slice the kernels off with a knife, working your way around the cob.
• To the 6-Quart pot, add a bag of frozen peas, deboned chicken, corn, salt and pepper, then simmer for 5 minutes.
• Pour into the sprayed baking dish and then set aside.

Dumpling Topping

• In a medium bowl, measure 2 tsp baking powder, 1 cup flour, 1/4 tsp salt and then mix well with a spatula.
• Add 1 egg and 1/3 cup milk and mix until a dough forms.
• Drop the dumplings dough onto the chicken casserole mixture in measured amounts.
• Bake at 400 degrees for 15-minutes.
• Remove from the oven and let rest for 5 minutes before serving.