Directions

1. Sauté the carrots, onions, and celery in the butter along with the salt, pepper, and garlic powder in a Dutch oven. Sauté for approximately 10 minutes.
2. Stir in one cup of the water and gradually stir in the flour. Continue cooking over medium heat.
3. Add the remaining cup of water and the chicken broth. Bring to a boil and cook until the vegetables are soft, another 20 minutes or so.
4. Add in the leftover turkey, the peas, and the egg noodles. Simmer for an additional 10 minutes or so. Add additional flour if you need to thicken the stew.
5. Follow the directions on the Bisquick package to create the dumpling dough then drop 6 (or so) spoonfuls of dumpling dough into your stew.
6. Cook uncovered for 10 minutes, then cover it and cook for another 10 minutes, then serve.