If using raw chicken: place chicken breasts, water, chicken stock and bouillon cubes and bring to a boil. Reduce heat to medium and simmer until chicken is cooked. Remove chicken and allow to cool
If using cooked shredded chicken: put, water, chicken stock and bouillon cubes and bring to a boil.
While the water/stock is boiling, mix Bisquick and milk together until you have a soft dough.
Drop spoonfuls of the dough in to the water/stock and bring back to a boil.
Reduce heat, cover pot and simmer for 10 minutes.
Meanwhile, heat butter in a non-stick skillet. Saute celery in the butter until it begins to soften.
Remove cover from pot. Add sauteed celery, peas, corn and chicken.
Simmer for another 10 minutes until completely heated through and dumplings are cooked.
Season with salt & pepper and serve!